Fatty Acid Profiles of Various Vegetable Oils and the Association between the Use of Palm Oil vs. Peanut Oil and Risk Factors for Non-Communicable Diseases in Yangon Region, Myanmar

Abstract

The majority of vegetable oils used in food preparation in Myanmar are imported and sold non-branded. Little is known about their fatty acid (FA) content. We aimed to investigate the FA composition of commonly used vegetable oils in the Yangon region, and the association between the use of palm oil vs. peanut oil and risk factors for non-communicable disease (NCD). A multistage cluster survey was conducted in 2016, and 128 oil samples from 114 households were collected. Data on NCD risk factors were obtained from a household-based survey in the same region, between 2013 and 2014. The oils most commonly sampled were non-branded peanut oil (43%) and non-branded palm oil (19%). Non-branded palm oil had a significantly higher content of saturated fatty acids (36.1 g/100 g) and a lower content of polyunsaturated fatty acids (9.3 g/100 g) than branded palm oil. No significant differences were observed regarding peanut oil. Among men, palm oil users had significantly lower mean fasting plasma glucose levels and mean BMI than peanut oil users. Among women, palm oil users had significantly higher mean diastolic blood pressure, and higher mean levels of total cholesterol and triglycerides, than peanut oil users. Regulation of the marketing of non-branded oils should be encouraged.

Validity and reliability of a dish-based semi-quantitative food frequency questionnaire for assessment of energy and nutrient intake among Iranian adults

“…The inclusion of dishes in the list of FFQ food items may improve accuracy and precision of the collected data in two ways [3,22]. First, NCDs are linked to culture-specific cooking methods and ingredients [3,[30][31][32]. Second, in the FFQs in which dishes are not included people may not report invisible parts of a mixed dish because they are neither engaged in their cooking process nor can see the ingredients of different recipes.…”

Assessment of Peanut (Arachis hypogaea L.) Genotypes in Terms of Some Nutritional and Antioxidant Parameters

“…The crude oil amounts of our genotypes showed very close values to each other. It is already known that the nutritional benefit of peanut is mainly based on its unsaturated fat and cholesterol-free oil [24]. Thus, apart from its prevalent usage as a snack in our country, we can clearly conclude that all six genotypes are suitable for oil and peanut butter production.…”

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

“…The FA C20:2, C20:3 n6, C24:1 n9, and C20:5 were identified only in the IMF sample. Some of these FA are found in fish oils [36] and vegetable oils [37,38], and thus, these were the likely sources in the IMF sample and were added during processing. The probable FA sources for the 13 compounds of interest are outlined in Table 2.…”