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The nutritional properties of palm oilProfessor Tom SandersNutritional Sciences Division
King’s College London
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Palm Tree and Fruit
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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
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Palm oil and fractions
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Systematic Reviews(Meta-analysis)
Systematic Reviews(Meta-analysis)
Randomized Controlled TrialsRandomized Controlled Trials
Other Controlled TrialsOther Controlled Trials
Prospective Cohort studiesProspective Cohort studies
Case – Control studiesCase – Control studies
HighHigh
LowLow
Leve
l of E
v id e
n ce
L eve
l of E
v id e
n ce
Hierarchy in Scientific EvidenceHierarchy in Scientific Evidence
Prevalence studiesPrevalence studies
Ecological studiesEcological studies
Animal studiesAnimal studies
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Blood lipid metrics of risk of CHD
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Prospective Studies Collaboration. Lancet 2007;9602:1829-1839
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Copyright ©2003 The American Society for Nutrition
Mensink, R. P et al. Am J Clin Nutr 2003;77:1146-1155
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
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10Copyright ©2003 The American Society for Nutrition
Mensink, R. P et al. Am J Clin Nutr 2003;77:1146-1155
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)
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Copyright ©2003 The American Society for Nutrition
Mensink, R. P et al. Am J Clin Nutr 2003;77:1146-1155
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
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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.
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Meta-analysis of trans fatty acids on risk of CHD events
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Replacing 2% trans fatty acids with saturated or unsaturated fatty acids reduces risk of CHD
WHO/FAO 2009
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The technical need for high melting point fats
• Bakery products
• Spreads
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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
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Copyright ©1997 American Society for Nutrition
Zhang, J. et al. J. Nutr. 1997;127:509S
Comparison of palm oil (PA), soybean oil (SO)peanut oil (PE) and lard (LA) on plasma lipids
Palm
Lard
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Palm oil vs Lard
0%10%20%30%40%50%60%70%80%90%
100%
Palm oil Lard
PUFAMUFASaturated
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
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Palmitic
G
L
Y
C
E
R
O
L
Palm oil
Oleic/Linoleic
Palmitoleic
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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”
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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
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P=0.001
Sundram et al. Nutrition & Metabolism 2007, 4:3doi:10.1186/1743-7075-4-3
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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
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