EPOA. Latest Insights on Palm Oil & Health. European Industry Meeting on Palm Oil Nicolette Drieduite I EPOA Project team member I Cargill 2 June 2015

Size: px

Start display at page:

Download "EPOA. Latest Insights on Palm Oil & Health. European Industry Meeting on Palm Oil Nicolette Drieduite I EPOA Project team member I Cargill 2 June 2015"

Lynne Cameron
5 years ago
Views:

1 EPOA Latest Insights on Palm Oil & Health European Industry Meeting on Palm Oil Nicolette Drieduite I EPOA Project team member I Cargill 2 June 2015

2 Summary 1. In the nineties palm oil s success was related to its replacement of partially hydrogenated fats and trans fats. 2. There is no indication that consumption of palm oil in a balanced diet is related to any specific nutritional concern. 3. We consume foods, not specific fatty acids 2

3 PALM OIL HAS AN AVERAGE SAFA CONTENT All fats and oils contain a mix of saturated and unsaturated fatty acids. Compared to commonly used fats and oils, palm oil has an average SAFA content. Relatively high in SAFA, palm oil does not need hydrogenation for most food applications and is virtually free from trans fatty acids 3

4 Palm oil contains an average mix of saturated and unsaturated fatty acids Fatty acid composition fats and oils (totals up to 100%) 4

5 change in TC (mg/dl) Revisit insights? TC=1.2(2 S'- P) S'=C12+C14+C change in fat intake (en%) (replacing carbohydrates) SAFA MUFA PUFA In 1965 Keys showed that replacing carbohydrates with SAFA is detrimental to total cholesterol with PUFA being beneficial. Later studies have consistently reported the beneficial effect of PUFA on blood cholesterol. (Keys et al, 1965)

6 Change (mmol/l) at replacement of 1 en% carbohydrate Different fatty acids have different effects on the plasma cholesterol profile Trans (elaidic) SAFA (mixed) MUFA (oleic) PUFA (linoleic) 0.00 NS NS LDL-Chol LDL-Chol HDL-Chol HDL-Chol (Mensink 2003) Total-/HDL-Chol Total-/HDL-Chol

7 Certain plasma lipoproteins are reliable cardiovascular risk markers SCI status marker CV risk Established LDL Most likely HDL Most reliable Ratio total/hdl or LDL /HDL Likely non-fasting TG Possible fasting TG

8 Lower risk Saturated fatty acid consumption per se is not associated with CV risk Siri-Tarino, 2010 Chowdhury, 2014 Trans Cor. events SAFA MUFA Stroke LA Higher risk CV risk ALA n-3 LCP Relative risk for extreme quantiles

9 Summary SAFA and cardiovascular disease Replacement of dietary SAFA (and trans) by poly-unsaturated fatty acids DOES reduce cardiovascular risk (Jakobsen, 2009; Mozaffarian, 2010), which calls for a SAFA => PUFA exchange in the diet SAFA consumption per se is NOT associated with increased cardiovascular risk (Skaeff, 2009; Siri-Tarino, 2010; Chowdhury, 2014) Total SAFA replacement, however, is NOT an option because texture, stability, and palatability of fat-containing foods require the presence of saturated fatty acids 10

10 Palm oil diets increase plasma cholesterol fractions as compared to diets with more unsaturated vegetable oils, but their cardiovascular risk scores are hardly different (Hornstra, 2008) Difference (mm) PO higher studies 27 comparisons 511 subjects TC LDL-C HDL-C L/H p = p = p=0.032 p=0.164, NS PO lower

11 Based on LDL/HDL-Cholesterol, CV risk score of palm oil* is indifferent from oils high in LAU/MIR, MUFA, PUFA & TFA Lau/Mir Stearic MUFA PUFA i-trans UFA * or palm olein (Fattore, 2014) Lower CV risk score with palm oil Higher CV risk score with palm oil

12 Compared to most other edible oils, palm oil improves plasma levels of HDL-cholesterol Lau/Mir Stearic MUFA PUFA (Fattore, 2014) i-trans UFA Higher risk with Palm Oil Lower risk with Palm Oil

13 Remember, heart disease knows many causes inflammation hyperlipemia thrombosis heart disease hypertension diabetes Personality and genes

14 Summary Palm oil and CV risk Use of other fats and oils may have beneficial effects on certain risk markers (LDL risk factors Sun 2015), but Palm oil is beneficial to others (HDL risk factors Fattore 2014) Replacing palm oil with other fats and oils high in other specific fatty acids shows variable results on CV risk score 16

15 Predicted change (mmol/l) at replacement of 1 en% CHO Different fatty acids have different effects on the plasma cholesterol profile (Mensink 2003) Lauric (12:0) Myristic (14:0) Palmitic (16:0) Stearic (18:0) LDL-Chol HDL-Chol Total-/HDL-Chol

16 Palmitic acid from palm oil tends to cause lower plasma cholesterol levels than lauric- and myristic acids from lauric oils, but its CV risk score is not different Difference (mm) PO higher studies 9 comparisons 215 subjects TC LDL-C HDL-C L/H 0.30 PO lower p =0.080 NS p=0.054 NS

17 Palmitic acid from palm oil causes higher plasma cholesterol levels than stearic acid, but its CV risk score only tends to be higher (Hornstra, 2006) Difference (mm) PO higher studies 7 comparisons 107 subjects TC LDL-C HDL-C L/H p =0.006 p=0.012 p=0.016 p=0.065 PO lower

18 % of total SAFA Western diets contain a variety of saturated fatty acids

19 Major palmitate sources in the European Union (estimated consumption in 2012) Dairy Other vegetable oils & Dairy

20 Separate saturated fatty acids intake guidelines are difficult because of shared food sources Major natural sources of dietary saturated fatty acids Dairy lauric (12:0) myristic (14:0) palmitic (16:0) stearic (18:0) Fatty meat palmitic (16:0) stearic (18:0) Coconut lauric (12:0) myristic (14:0) Palm kernel lauric (12:0) myristic (14:0) Palm fruit palmitic (16:0) Cocoa stearic (18:0) palmitic (16:0) 23

21 Overall summary 1. Palm oil is a good replacement of partially hydrogenated fats and trans fats. Palm oil has an average SAFA and PUFA content Palm oil fits most food applications that require hard fats. This avoids the need for partially hydrogenation and trans fatty acids in food products that require hard fats 2. There is no indication that consumption of palm oil in a balanced diet is related to any specific nutritional concern. SAFA consumption per se is NOT associated with increased cardiovascular risk (Skaeff, 2009; Siri- Tarino, 2010; Chowdhury, 2014) Use of other fats and oils may have beneficial effects on certain risk markers (LDL risk factors Sun 2015), but Palm oil is beneficial to others ((HDL risk factors Fattore 2014) Replacing palm oil with other fats and oils high in other specific fatty acids shows variable results on CV risk score 3. We consume foods, not specific fatty acids Specific fatty acids influence CV risk differently and variably Other food sources contribute more to palmitic acid intake than palm oil In practice, recommendations on specific saturated fatty acids are difficult to comply with because of shared food sources 24

Cardiovascular risk potential of dietary saturated fats: an update and some implications

Cardiovascular risk potential of dietary saturated fats: an update and some implications Gerard Hornstra, PhD Med" Prof. Em. of Experimental Nutrition" Maastricht University" The Netherlands" Cardiovascular