Palm Oil on the Edge

Gesteiro, Eva; Guijarro, Luis; Sánchez‐Muniz, Francisco J.; Vidal-Carou, María del Carmen; Troncoso, Ana M.; Venanci, Lluis; Jimeno, V.; Quílez, Joan; Anadón, Arturo; González‐Gross, Marcela

doi:10.3390/nu11092008

Cited by 65 publications

(51 citation statements)

References 69 publications

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“…In fact, recent research on palm fat and oil has brought up intriguing health issues, due to the presence of toxic contaminants generated in the processing of palm oil and other vegetable oils. This has promoted an update on the tolerable daily intakes (TDI) for toxic contaminants (2- and 3-monochloropropanediols and glycidyl esters [ 28 , 29 ]), but has also posed some misunderstandings in mass communication [ 28 ]. Consumers have been aware of these issues through the media, demanding and purchasing only palm oil free biscuits, especially for children.…”

Section: Discussionmentioning

confidence: 99%

Updated Food Composition Database for Cereal-Based Gluten Free Products in Spain: Is Reformulation Moving on?

et al. 2020

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We developed a comprehensive composition database of 629 cereal-based gluten free (GF) products available in Spain. Information on ingredients and nutritional composition was retrieved from food package labels. GF products were primarily composed of rice and/or corn flour, and 90% of them included added rice starch. The most common added fat was sunflower oil (present in one third of the products), followed by palm fat, olive oil, and cocoa. Only 24.5% of the products had the nutrition claim “no added sugar”. Fifty-six percent of the GF products had sucrose in their formulation. Xanthan gum was the most frequently employed fiber, appearing in 34.2% of the GF products, followed by other commonly used such as hydroxypropyl methylcellulose (23.1%), guar gum (19.7%), and vegetable gums (19.6%). Macronutrient analysis revealed that 25.4% of the products could be labeled as a source of fiber. Many of the considered GF food products showed very high contents of energy (33.5%), fats (28.5%), saturated fatty acids (30.0%), sugars (21.6%), and salt (28.3%). There is a timid reformulation in fat composition and salt reduction, but a lesser usage of alternative flours and pseudocereals.

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Section: Discussionmentioning

confidence: 99%

Updated Food Composition Database for Cereal-Based Gluten Free Products in Spain: Is Reformulation Moving on?

et al. 2020

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“…A classic example is palm oil (PO), the most exploited oil worldwide, which represents a threat to ecological sustainability due to the combination of UPFD and unhealthy products contributing to a higher risk of NCDs [ 369 ]. Contrary to non-refined PO, which is composed of saturated fats (mainly palmitic acid) but also contains many antioxidants (essentially tocotrienols and tocophenols), refined PO presents quite a reduced content of these antioxidants, and therefore the quality of the oil is reduced too [ 370 ]. In this sense, refined PO seems to have powerful negative effects on the gut microbiota, decreasing the abundance of Akkermansia muciniphila , SFB, and Clostridium leptum , leading to the release of pro-inflammatory cytokines and the loss of intestinal integrity [ 371 ].…”

Section: Western Dietary Pattern As a Model Of Unhealthy Eatingmentioning

confidence: 99%

Nutritional Components in Western Diet Versus Mediterranean Diet at the Gut Microbiota–Immune System Interplay. Implications for Health and Disease

et al. 2021

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The most prevalent diseases of our time, non-communicable diseases (NCDs) (including obesity, type 2 diabetes, cardiovascular diseases and some types of cancer) are rising worldwide. All of them share the condition of an “inflammatory disorder”, with impaired immune functions frequently caused or accompanied by alterations in gut microbiota. These multifactorial maladies also have in common malnutrition related to physiopathology. In this context, diet is the greatest modulator of immune system–microbiota crosstalk, and much interest, and new challenges, are arising in the area of precision nutrition as a way towards treatment and prevention. It is a fact that the westernized diet (WD) is partly responsible for the increased prevalence of NCDs, negatively affecting both gut microbiota and the immune system. Conversely, other nutritional approaches, such as Mediterranean diet (MD), positively influence immune system and gut microbiota, and is proposed not only as a potential tool in the clinical management of different disease conditions, but also for prevention and health promotion globally. Thus, the purpose of this review is to determine the regulatory role of nutritional components of WD and MD in the gut microbiota and immune system interplay, in order to understand, and create awareness of, the influence of diet over both key components.

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“…VCO and palm oil have different characteristics with different functions [24][25][26]. VCO gravitates more towards medicine, probiotics and cosmetics, whereas palm oil characteristics are quite suitable to be converted to diesel fuel.…”

Section: Introductionmentioning

confidence: 99%

A Comparative Study of Virgin Coconut Oil, Coconut Oil and Palm Oil in Terms of Their Active Ingredients

Suryani¹,

Sariani

Earnestly³

et al. 2020

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This research aims to study the unique factors of virgin coconut oil (VCO) compared with coconut oil (i.e., coconut oil processed through heating the coconut milk and palm oil sold on the market). Its novelty is that it (VCO) contains lactic acid bacteria and bacteriocin. Lauric acid content was analyzed by the Chromatographic Gas method. Isolation of lactic acid bacteria (LAB) was conducted by the dilution method using MRSA + 0.5% CaCO3 media. Iodium number, peroxide, and %FFA were analyzed using a general method, and isolation bacteriocin by the deposition method using ammonium sulfate. In addition, macromolecular identification was conducted by 16S rRNA. VCO was distinguished by a higher content of lauric acid (C12:0) 41%–54.5% as compared with 0% coconut and 0, 1% palm oil, respectively. The VCO also contains LAB, namely Lactobacillus plantarum and Lactobacillus paracasei, and can inhibit the growth of pathogenic bacteria, such as Pseudomonas aeruginosa, Klebsiella, Staphylococcus aureus, S. epidermidis, Proteus, Escherichia coli, Listeria monocytogenes, Bacillus cereus, Salmonella typhosa and bacteriocin. Comparison with VCO is based on having a high content of lauric acid, 54%, and LAB content. The difference between VCO and coconut oil and palm oil is fatty acids. In VCO there are lauric acid and stearic acid, namely lauric acid VCO (A) 54.06%, VCO (B) 53.9% and VCO (C) 53.7%. The content of stearic acid VCO (A) is 12.03%, VCO (B) 12.01% and VCO (C) 11.9%. Coconut oil contains a little lauric acid, which is 2.81%, stearic acid 2.65% and palmitic acid 2.31%. Palm oil can be said to have very little lauric acid, namely in palm oil 1, 0.45%, and even in palm oil 2, 0%; in turn, palmitic acid palm oil 1 has 2.88% and palm oil 2 palmitic acid has 24.42%.

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Palm Oil on the Edge

Cited by 65 publications

References 69 publications

Updated Food Composition Database for Cereal-Based Gluten Free Products in Spain: Is Reformulation Moving on?

Updated Food Composition Database for Cereal-Based Gluten Free Products in Spain: Is Reformulation Moving on?

Nutritional Components in Western Diet Versus Mediterranean Diet at the Gut Microbiota–Immune System Interplay. Implications for Health and Disease

A Comparative Study of Virgin Coconut Oil, Coconut Oil and Palm Oil in Terms of Their Active Ingredients

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