health challenges for global oils & fats...
TRANSCRIPT
Health Challenges For Global Oils & Fats Industry
Kalyana Sundram, PhD Deputy Chief Executive Officer & Director, Science & Environment
Malaysian Palm Oil Council (MPOC)
WHO GUIDELINES FOR PREVENTION OF CVD RISK (2007)
• Saturated fats raise LDL-C. Individual SAFA have different effects, with C14:0 and C16:0 having the greatest effect on LDL-C. • SAFAs are not all equally hypercholesterolaemic.
•Stearic acid (18:0) and <C12:0 thought not to raise TC. • The effects of different SAFAs on lipoprotein cholesterol distribution are not well known. • When substituted for SAFAs in metabolic studies, n-6 abundant in soybean and sunflower oil and MUFAs abundant in olive oil lower TC, LDL-C and TG concentrations • More research is needed to determine the appropriate mixture of unsaturated fatty acids that will produce maximum benefits against effect CVD risk.
We can reverse this trend!!!!
Neanderthal Man…Homo Erectus….Homo Sapiens……………
Homo Syndrome X..Homo Diabeticus..Homo Infarctus
THE US 2010 Nutrition Dietary Guidelines Reducing Saturates to <7% Energy
• Less than 7 percent energy from SAFA, if attained, should have a significant public health impact. • As an interim step toward this < 7 % goal, all individuals should immediately consume less than 10 % energy as saturated fats. • This impact would not only be limited to a reduction in heart disease and stroke, but also in Type II Diabetes
A Healthy Oil/ Fat is About
• Reducing/ zero trans fat • Reducing saturated fat
• Increasing polyunsaturated fat
• Increasing monounsaturated fat
Ascherio A et al. N Engl J Med 1999;340:1994-1998
Results of Randomized Studies of the Effects of a Diet High in Trans Fatty Acids (Circles) or Saturated Fatty Acids (Squares) on the Ratio of LDL Cholesterol to HDL Cholesterol
T KARUPAIAH Oct 2011
T KARUPAIAH AFC 2011
Food Industry Response Crisco – specialty fat manufacturing • produced the original partially
hydrogenated vegetable shortening • now releases a new formulation made
from solid fully hydrogenated palm oil cut with soybean oil & sunflower oil
This blend is labeled as zero grams of trans
fat per 1 tablespoon serving.
Has Trans being replaced by Interesterified Fat?
Food Industry Response KFC (US) promises to replace
partially hydrogenated soybean oil to ‘trans fat free’ linolenic-rich soybean oil by April 2007.
KFC (Canada) switches to trans-fat
free Canola oil by early 2007.
Starbucks (US) removes trans from muffins, pastries & doughnut in 50% of outlets by Jan.2007 & 100% by end of 2007.
Commodity Oil/ Fat
Million MT in 2011 (179 M)
SAFA (M MT)
PUFA (M MT)
MUFA (M MT)
Palm Oil 47.9 23.9 4.8 19.1
Soybean Oil 41.7 6.3 25.9 9.6
Rapeseed 24.5 1.6 7.7 15.2
Sunflower 12.9 1.8 7.7 3.2
Total 127 (71%) 33.6 46.1 47.1
SAFA 33.6 M MT Vs 93.2 M MT. Thus the world is awash with unsaturated fats in the post trans era and this is an industry nightmare!
Fatty Acid Composition of Various Edible Oil Seeds and
Genetic Variants Fatty Acid Composition (g/100g)
------------------------------------------------
Variety 16:0 18:0 18:1 18:2 18:3 ____________________________________________________________________________________
Soybean
Traditional 11 4 23 54 8 Low Linolenic 10-15 5-6 32-41 41-45 2 High Palmitic 25 4 16 44 10 High Stearic 9 26 18 39 8 High Oleic 8 3 84 3 1
Since stearic acid is not known to raise LDL cholesterol, stearic acid not be categorized with known ―cholesterol-raising fats,which include C12, C14, C16 SFA and trans fatty acids. Foods that are high in stearic acid, such as dark chocolate and shea nut oil, need not be considered as problematic as foods high in other SFA or trans fatty acids
Stearic Acid Rich-Fats: Neutral to Cholesterol
Low Impact on CHD and Type II Diabetes
Product
Description
Applications
IE Novalipid Fully Hyd SBO,
cottonseed oil IE with
native SBO for hard fats
Bakery Products
Benefat Salatrim Low energy TG blend by
IE of short chain FA and
C18: 0 from hyd fat
Reduced calorie baked
products, confectionery
biscuit fillings
Enova Edible oil with 80% DAG
from IE SBO/Canola
Baking, grilling, frying,
salads
Neobee MLT-B Shortening from IE MCT,
tristearic and fully hyd
SBO
Baking, margarine, coating
fats, salad oils
Examples of Process Innovations Towards Trans Free Formulations using Interesterification
T KARUPAIAH AFC 2011
• Fatty acid content of various soybean oil varieties
Oleic Linoleic Linolenic Total Sats
High-Oleic 80% 3% 3% 12%
Low-
Linolenic
25% 56% 3% 15%
Commodity 23% 50% 7% 15%
GM Soy Targets Changes in FAC To Meet Post-Trans Era Needs
Modification of FAC by Plant Breeding or
Genetic Engineering for
Mid and High Oleic Varieties
Product
Applications
FAC (%)
TFA SFA PUFA MUFA
Clear Valley / Odyssey
Canola
High stability frying oil,
baking, blending
<1.5 6 12-25 65-75
NuSun Sunflower Industrial frying, baking,
high Vitamin E
tr 9 26 65
Natreon Canola
Industrial frying, baking,
blending
<1 7 18 74
Natreon High Oleic
Sunflower
High stability frying,
baking, blending
<1 10 7 >80
TriSun High Oleic
Sunflower
High stability, baking,
spray coating
tr 8 9 >81
FDA’S Labeling Guidelines
Food derived from new crops (GM included) that differs in composition, nutritional profile, safety must be specially labeled
If new crops are equivalent in composition, nutritional profile, safety – not required for special labeling
The latest GMO study raises more questions than it answers
California’s Prop 37 will: •Require labeling on raw or processed food offered for sale to consumers If the food is made from plants or animals with genetic material •Prohibit labeling or advertising such food as “natural.”
In rats fed GMO corn, up to 50 percent of the males and 70 percent of the females died before they would have from normal aging, compared with 30 percent of the males and 20 percent of the females in the control group. Some 50 to 80 percent of the female rats developed tumors compared with only 30 percent of the controls. And there were several times as many cases of liver and kidney injury in the exposed rats.
Palm oil 16:0 vs 18:0 (w IE sn2-18:0 as Salatrim) in HUMANS
209
142
42
215 211
VLDL
LDL
42 HDL
145 142
43
Nestel et al. , AJCN 68, 1196, 1998
>3.4 >3.4 >3.4
18:3
18:2
c18:1
16:0
LoFat 20%en 9:7:3
P/S 0.33
16:0 41%en 18:18:5 P/S 0.28
IE 18:0 42%en 20:17:5 P/S 0.25
DIETARY FATTY ACIDS, %en
LIPOPROTEIN PROFILE
18:0 IE 18:0
Point is that sn1,3 16:0 is no better, no worse, than IE sn2 18:0…. AND sn1,3-16:0 and sn2-18:0 have same effect as low-fat (18:2 too low?)! Test fat provided only 60% of total fat .
sn1,3 16:0 sn2 18:0
10%en
15 men/women, 5wks, crossover, <50% as test fat
This paper has recorded 35,0000downloads to date (top 15 n the Journal’s history)
In 2008 and as a continuing effort MPOC commissioned an Expert Saturates Panel in the USA. The group of independent experts came prepared to label stearic neutral. The above study along with a strong science review prepared by friends of palm oil convinced the panel that stearic was not truly neutral and indeed may be detrimental
The Olive Oil health miracle works only for Virgin Olive Oil due to its high content of polyphenols. It does nor work the same for refined olive oil despite its high mono oleic acid. Dr. Francesco Visioli, Spain, an accomplished authority on olive oil
23
ASIAN INNOVATIONS AWARD, Far
Eastern Economic Review, October 2001 THE TECH MUSEUM, STANFORD UNIV. USA, HONOURED THIS INVENTION AS A TECHNOLOGICAL BREAKTHROUGH BENEFITTING HUMANITY
THE TECH MUSEUM LAURATES AWARAD, 2002
PALM PHENOLICS ARE AKIN TO OLIVE PHENOLICS ? (see: BMC GENOMICS, 2011, Br. J of Nutr, 2011, Eur.J Nutr 2012
Oil
OSI (110C) Stability Index
Oleic C18:1
Linoleic C18:2
Linolenic C18:3
Total Sats
Total Trans
High Oleic Sunflower 18.5 hrs 86.5%
5.1% 0.2% 7.6% 1.0%
High Oleic Canola 16.8 73.0 71.2 2.1 7.1 1.0 Low Linolenic Canola 8.3 62.1 25.3 3.2 7.4 1.0 Low Linolenic Soy 8.1 17.4 53.6 2.7 15.6 1.0 Partially Hydrogenated Soy
11.6 41.4 23.6 2.1 15.6 16.3
Soybean 7.1 21.5 54.2 8.6 15.5 2.1 Palm Olein 17.1 47.0 13.0 1.5 36.0 1.0
Fatty Acid Composition Dictates Functionality
PALM OLEIN:
• Long fry life – cost effective
• Trans fat free
• Fits Functionality, sensory & health
• Available now / supply assured Functionality
Taste
Health
Adapted from:
The New Miracle of Coconut Oil : Despite its 80% Saturation
Health Benefits of Coconut Oil Should be better Promoted. April 18, 2011
A Greta Appetite. Once A Villian, Coconut Oil Charms the Health Food World, Melissa Clark, March 2011
However, science does not really support these claims and hypes. How is it then that coconut oil is so vigorously promoted???
HUMAN TC RESPONSE TO 14:0 +16:0 FATS
0
50
100
150
200
250
Entr COCO POL CORN Entr PKO POL
Ng et al. AJCN 53:1015S, 1991 Sundram et al. AJCN 59:841, 1994
43 25%
27% 27% 27% 31% 26% 26%
172
200
156 * *
122 **
167 174 154
43 45 41 54
42 38
Fig 5
2
44
2
28
2
23
28
5
36
8 9 1
3
42
2
47
2
23
26
4
33
9 10
1
0
10
20
30
40
50
60
70
80
90
Coconut oil Lard Maize seed (corn) oil
Palm oil Various seed oils
Peanut oil Margarine Soya oil Butter Rapeseed oil
Sunflower seed oil
Olive oil
2 2 4
4 10 13
20 21
29 34 35
83
2 2 7
4
12 11
18 19
33 32 37
86
0
10
20
30
40
50
60
70
80
90
Coconut oil Lard Maize seed (corn) oil
Palm oil Various seed oils
Peanut oil Margarine Soya oil Butter Rapeseed oil
Sunflower seed oil
Olive oil
Oils and Fats: perception of human health impact - France
Good Product in terms of Human Health (Total Mention)
Bad Product in terms of Human Health (Total Mention)
21 22
28
54
57 64
7880
87 8891
94
28
23
31
66
55
66
80 81
8890
9396
0
10
20
30
40
50
60
70
80
90
100
Various seed oils
Coconut oil
Maize seed (corn) oil
Palm oil Soya oil Lard Rapeseed oil
Peanut oil Margarine Sunflower seed oil
Olive oil Butter
2010 2012
Palm oil has now the worst image of all fats in term of impact on health. Half the population have a negative opinion, up 19 pp vs Y-2.
FINDUS – FROZEN PRODUCTS
29
PALM-OIL FREE All the potatoes range is simply cooked, without palm oil and hydrogenated fats to improve the nutritional quality of its products, while keeping his rich taste.
FRITO-LAY/PEPSICO GROUP: CHIPS
30
THE LAYS’ COMMITMENT
PALM-OIL FREE: Since 2007 Lays produce chips with 100% sunflower oil. It’s less saturated fats which improves the nutritional facts. In addition, the sunflower oil has a better impact on the environment because it doesn’t contribute to the deforestation.
JACQUET – PACKED BREAD
31
SELECTED FRENCH WHEAT
------ PALM OIL -
FREE
Consumers' perception on attributes of edible oil (Myanmar)
Particulars Groundnut Sesame Palm Vegetable Soy Sun Olive Don’t know
taste 97% 19% 3% 5% 2% 1% 2%
Flavor &
Aroma
92% 34% 2% 2% 2% 3% 3%
convenient to
use
59% 7% 54% 5% 1% 1% 1%
availability 65% 12% 72% 6% 2% 1% 1% 1%
cheap 4% 2% 96% 5% 1%
fattening 27% 3% 64% 3% 1% 2% 10%
nutritious 90% 10% 1% 4% 2% 1% 1% 5%
suitable to
health
90% 18% 1% 5% 2% 1% 2% 1%
packing 80% 8% 6% 8% 5% 3% 7% 16%
We currently bask in the fact that palm oil has effectively displaced trans especially for solid fat formulations. This has resulted in the current 1.2 million MT PO market in the USA and expected to rise to 1.5 million MT in 2009 Beware: US Food Labels allow for minimum TFA based on portion sizes. This allows trans to continue existing under the “radar” with ever increasing evidence of smaller portion / serving sizes. New movement that is now gaining momentum that low TFA intakes may be more tolerable nutritionally than the saturates that are replacing them. We are however not effectively defending our positions through this area of “promotional research”
The US Fast Food Market – An Opportunity Lost!
US Fast Food giants are actively experimenting with high-oleic GM oils as fry oils Good fry performances from these varieties Direct fry tests versus palm olein are available
Many attempts are still failing due to: - supply uncertainty - Higher prices that needs to be absorbed and cannot be passed to consumers
PO losing a potential high throughput market -To date no direct comparison between these high oleic oils and palm olein for nutritional outcomes
Here is a clear case and need for Promotional Nutrition Research
Manufacturing Food Ingredients Supply Considerations
“Just two fats and oils dominate and dictate processing worldwide, and any discussion of strategies to reduce trans and saturated acids in the food supply must focus on soybean and palm oils.”
- Gary R. List, Lead Scientist, Food and Industrial Oil Research,
NCAUR, ARS, USDA, Peoria, IL. » Food Technology 58:23-31 (2004).
THANK YOU
www.mpoc.org.my www.palmoilhealth.org
www.jope.com