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Process-based contaminants in food—particularly in vegetable oils—have been a topic of interest due to their potential health risk on humans. Oral consumption above the tolerable daily intake might result in health risks. Therefore, it is critical to correctly address the food contaminant issues with a proper mitigation plan, in order to reduce and subsequently remove the occurrence of the contaminant. 3-monochloropropane-1,3-diol (3-MCPD), an organic chemical compound, is one of the heat- and process-induced food contaminants, belonging to a group called chloropropanols. This review paper discusses the occurrence of the 3-MCPD food contaminant in different types of vegetable oils, possible 3-MCPD formation routes, and also methods of reduction or removal of 3-MCPD in its free and bound esterified forms in vegetable oils, mostly in palm oil due to its highest 3-MCPD content.