Scribd
Upload
59 views

The Nutritional Properties of Palm Oil: Professor Tom Sanders

nutritional

Uploaded by

ghost2011
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
59 views

The Nutritional Properties of Palm Oil: Professor Tom Sanders

nutritional

Uploaded by

ghost2011
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 23

The nutritional properties of

palm oil
Professor Tom Sanders
Nutritional Sciences Division
Kings College London
Palm Tree and Fruit
Palm oil
Palm (mesocarp) oil
Crude palm oil high beta-carotene
Refined palm oil low in beta-carotene
Palmolein
Super palmolein

Palm kernel oil


High in medium chain fatty acids
Palm oil and fractions
Hierarchy in
Hierarchy in Scientific
Scientific Evidence
Evidence
Systematic
Systematic Reviews
Reviews
High (Meta-analysis)
(Meta-analysis)
High
Randomized
Randomized Controlled
Controlled Trials
Trials
ce
Evidence

Other
Other Controlled
Controlled Trials
Trials
of Eviden

Prospective
Prospective Cohort
Cohort studies
studies
Level of

Case
Case Control
Control studies
studies
Level

Prevalence
Prevalence studies
studies

Low Ecological
Ecological studies
studies
Low
Animal
Animal studies
studies 6
7
Blood lipid metrics of risk of CHD

8
Prospective Studies Collaboration. Lancet 2007;9602:1829-1839
Predicted changes () in the ratio of serum total to HDL cholesterol and in LDL- and HDL-
cholesterol concentrations when carbohydrates constituting 1% of energy are replaced
isoenergetically with saturated, cis monounsaturated, cis polyunsaturated, or trans
monounsaturated fatty acids

Mensink, R. P et al. Am J Clin Nutr 2003;77:1146-1155

Copyright 2003 The American Society for Nutrition


Predicted changes in the ratio of serum total to HDL cholesterol and in LDL- and HDL-cholesterol
concentrations when carbohydrates constituting 1% of energy are replaced isoenergetically with lauric acid
(12:0), myristic acid (14:0), palmitic acid (16:0), or stearic acid (18:0)

Mensink, R. P et al. Am J Clin Nutr 2003;77:1146-1155

10
Copyright 2003 The American Society for Nutrition
Predicted changes () in the ratio of serum total to HDL cholesterol when mixed fat constituting
10% of energy in the "average" US diet is replaced isoenergetically with a particular fat or with
carbohydrates

Mensink, R. P et al. Am J Clin Nutr 2003;77:1146-1155

Copyright 2003 The American Society for Nutrition


Effect on risk of CHD events of replacing
5% energy saturated fatty acids from pooled
analysis of 11 cohort studies

Jakobsen M et al. Am J Clin Nutr 2009;89:1-8. 12


13
Meta-analysis of trans fatty acids on risk of CHD events

14
Replacing 2% trans fatty acids with saturated or
unsaturated fatty acids reduces risk of CHD

15
WHO/FAO 2009
The technical need for high
melting point fats

Bakery products

Spreads

16
Sources of high melting point fats
Animal fats lard/butter/ suet (cholesterol,
trans in ruminant fats)
Partially hydrogenated vegetable oils
(trans 15-50% fatty acids)
Fully hydrogenated and inter-esterified
vegetable oils (low trans, high stearic acid
rich, but not clean label)
Palm oil fractions
17
Comparison of palm oil (PA), soybean oil (SO)peanut oil (PE)
and lard (LA) on plasma lipids

Lard

Palm

Zhang, J. et al. J. Nutr. 1997;127:509S

Copyright 1997 American Society for Nutrition


Palm oil vs Lard
100%
90%
80%
70%
60% PUFA
50% MUFA
40% Saturated
30%
20%
10%
0%
Palm oil Lard

The fats differ mainly by the position of saturated fatty


acids.
In palm oil they are in the sn-1 and sn-3 position whereas
in lard they are in the sn-2 position
19
Palm oil
G
L Palmitic
Y
C
Oleic/Linoleic
E
R
O Palmitoleic

20
The sn-2 hypothesis
The adverse health effects of animal
sources of saturated fatty acids are a
consequence of the high proportion of
saturated fatty acids in the sn-2 position

21
Comparisons of palm olein with partial hydrogenated
soybean oil and fully hardened (PHSO and interesterified
soybean oil (IE) on plasma total cholesterol (TC), HDL
cholesterol (HDL-C) and the TC/HDL ratio

P=0.001

Sundram et al. Nutrition & Metabolism 2007, 22


4:3doi:10.1186/1743-7075-4-3
Summary of effects of palm oil
on blood lipids and risk of CHD
The blood cholesterol raising effects of
palm oil fractions are lower than predicted
from their fatty acid composition
Palm oil fractions increase HDL
cholesterol compared with carbohydrate or
trans fatty acids
The effects of replacing 5% energy as
palm oil in the diet is unlikely to influence
risk of CHD
23

You might also like