Context: Indian Food and Beverage Association (IFBA) issued a statement that Palm Oil has been consumed by Indians since the 19th century, and that the oil has a well-rounded fatty acid profile. As per IFBA, the use of labels such as palm oil free or no palm oil are misleading.
Relevance of the Topic: Prelims: Key facts about Palm Oil; Palm Production; NMEO-OP
About Palm Oil
- Palm oil is among the most affordable and versatile edible oils valued for its long shelf-life and neutral taste.
- Utility:
- Packaged foods including- potato chips, biscuits, ice cream, and chocolates.
- Non-food industry- soaps, shampoos, detergents, lipsticks, perfumes.
- Biodiesel production.
Contents of Oil and Health Concerns:
- All oils mainly contain three types of fatty acids:
- Bad- saturated fatty acid (SFA)
- Good- mono-unsaturated fatty acid (MUFA)
- Good- Poly-unsaturated fatty acid (PUFA).
- Fats that remain solid or semi-solid at room temperatures- including palm oil, coconut oil, ghee, butter, and lard - are high in saturated fatty acids (SFA).
- Coconut oil (90 grams/ 100 grams of oil) and ghee (70 grams/ 100 grams of oil) have the highest SFA content.
- Palmolein (the liquid part of palm oil) contains around 40 grams of SFA and 40 grams of MUFA, with the rest PUFA.
- Mustard, Safflower, and Sunflower have the lowest SFA content less than 10 grams per 100 gram of oil.
- Apart from fatty acids, Trans Fatty Acids (TFA) are produced during the hydrogenation of liquid vegetable oils. (Hydrogenation- Addition of Hydrogen atoms into such oils converts liquid oil to semi-solid, and increases their shelf-life.)
- Consumption of oils with high SFA increases the levels of bad cholesterol (low density lipoproteins). This in turn increases inflammation in the body, decreases insulin sensitivity, and enhances the tendency of clot formation. Consuming such oils can increase the risk of heart attacks and strokes, as well as the onset of type-2 diabetes.
- Consumption of TFAs can increase the risk of diabetes, breast cancer, colon cancer, pre-eclampsia (high blood pressure during pregnancy), and disorders of the nervous system.
Is Palm Oil Bad for Health?
- Palmolein (the liquid part of palm oil) contains around 40 grams of SFA and 40 grams of MUFA, with the rest PUFA.
- Palm oil is semi-solid at room temperature so it does not need to be hydrogenated.
- Palm oil contains tocotrienols (a type of antioxidant) which helps lower blood cholesterol levels.
Hence, the oil consumption should be done in moderation.
Indian Dietary Guidelines by ICMR:
As per the Indian Dietary Guidelines by ICMR (Indian Council of Medical Research):
- Consumption of oil should be limited to between 20 and 50 grams (four to 10 teaspoons) per person per day.
- Oils should not be reheated. Because once heated, PUFAs in the oil start to oxygenate, and form harmful compounds that increase the risk of cardiovascular disease and cancers.
Key Facts about Palm Oil:
- India is the world's largest importer and second-largest consumer of palm oil.
- Palm oil import dominates India's edible oils import. The top import countries are: Indonesia and Malaysia.
- Indonesia is the world's largest producer of palm oil. Indonesia and Malaysia together account for almost 90% of the global palm oil production.
- Major oil palm-growing states in India: Andhra Pradesh, Telangana, and Kerala.
- The central government has launched the National Mission on Edible Oils-Oil Palm (NMEO-OP) in 2021 to increase oil palm cultivation and crude palm oil production.
Also Read: National Mission on Edible Oils-Oil Palm (NMEO-OP)