• Palm oil, with a significant presence in food products and beyond, has become a topic of major interest in modern society.
• While it is known for its advantages in the food industry, there are also serious concerns about its impact on health and the environment.
And yet what is truth and what is false in all this palm oil controversy? Palm oil is a vegetable oil obtained from the fruit of the oil palm (Elaeis guineensis) and is one of the most widespread edible fats in the world. Two types of oil are produced from the oil palm: one is extracted from the pulp of the fruit, and the other from the kernel or pith, the trees are originally from West Africa, but can grow in any tropical climate where heat and rainfall are abundant.
In recent decades, the production and consumption of palm oil has grown exponentially globally. According to statistical data, the world production of palm oil has increased fourfold in the last 30 years. The main producing countries are Malaysia and Indonesia, which supply about 90% of the world's production.
Three quarters of this production is used in the food industry, followed by cosmetics and the chemical and biofuel industry. But the greatest interest in this exotic oleaginous fruit still remains in the food industry.
Palm oil is preferred by the food industry for several reasons. First, it is extremely economical in terms of production costs due to the low cost of labor and efficient cultivation and extraction processes. In addition, it is an ingredient with a wide range of applications, being solid at room temperature and resistant to oxidation and heating. Its high saturated fat content also gives it an increased shelf life. These characteristics make it ideal for use especially in processed and packaged foods.
Negative impact on the environment
However, extensive exploitation of palm trees has led to massive deforestation of tropical forests, with devastating consequences for biodiversity. Millions of hectares of forest are cleared annually to make way for new palm plantations, leading to habitat loss for plant and animal species and significant greenhouse gas emissions.
Deforestation of one hectare of tropical forest can lead to the release of 500 – 900 tons of carbon dioxide (CO2) into the atmosphere, and if we are talking about the drying of one hectare of natural peatland, it reaches 3.750 – 5.400 tons of CO2 in a few years, according to the association Wetlands International. The fact that deforestation has a negative impact on indigenous communities in these regions should not be neglected either.
High content of saturated fat
Adding to environmental concerns are concerns about the impact of palm oil consumption on human health. Even though there are no clear and conclusive studies attesting to the toxicity of palm oil, it is known that it contains a significant amount of saturated fatty acids, especially palmitic acid, which can increase the risk of cardiovascular disease, obesity, insulin resistance and other ailments. In addition, the hydrogenation process of palm oil can lead to the formation of harmful substances such as trans acids, which are known for their negative health effects.
Palm oil, palm kernel oil and coconut oil — so-called tropical oils — have gotten a bad rap because they're high in saturated fat, which has long been linked to heart disease. Saturated fats raise cholesterol "bad" LDL and triglycerides, both of which are risk factors for heart disease.
Pulp palm oil, which is 50% saturated, has a lower fatty acid composition than palm kernel oil and coconut oil, which are over 85% saturated. In general, the higher the saturated fat content, the more solid a fat is at room temperature. Palm oil is semi-solid at room temperature, but can be turned into a cooking oil liquid.
Unrefined palm oil is a crude oil that is pressed directly from the palm plant. It is reddish in color with a distinct smell and aroma. This type is more often used in traditional cuisine in West African countries such as Nigeria.
Hydrogenation - harmful to health
On the other hand, refined palm oil goes through a series of processing steps to give it a neutral color and flavor. This hydrogenated palm oil is especially used in the food industry in products such as: margarine, pizza, ice cream, biscuits, bread, cookies, doughnuts, peanut butter, chocolate and peanut butter or for frying fast food.
Hydrogenation is a process of enriching palm oil with hydrogen, a process that takes place in the presence of a catalyst or at high temperatures. When subjected to high temperatures (frying), this oil releases glyceric esters and other substances that have been shown to be carcinogenic. So, when it reaches temperatures above 200 degrees Celsius, palm oil becomes harmful to health, draws attention European Food Safety Authority (EFSA).
Another source of concern regarding palm oil is the presence of high amounts of palmitic acid, which accounts for half of its fatty acids, and is considered particularly harmful if consumed in excess.
Un study carried out at the Institute for Research in Biomedicine (IRB) in Barcelona shows that a high amount of palmitic acid in the diet significantly increases the risk of metastases in forms of oral or skin cancer. It would also promote arteriosclerosis, insulin resistance – which leads to diabetes – and inflammation in cells.
Using palm oil - potential benefits?
I understand up to this point that the use of palm oil in the food industry raises some red flags. And yet, isn't there a less dark side to this ingredient?
Indeed, numerous articles also presents the potential benefits of consuming palm oil. Thus, in its unrefined version, it also contains antioxidants, including vitamin E, carotenoids such as beta-carotene (15 times more than carrots), polyphenols, Coenzyme Q10, monounsaturated and polyunsaturated fatty acids, squalene, phospholipids. Therefore, palm oil may help protect brain function, reduce risk factors for heart disease, and increase vitamin A levels in certain people.
The choice is up to the consumer
Palm oil is a complex subject with implications for human health and the environment. It is important that consumers are informed and make informed decisions regarding the consumption of this oil, considering both the benefits and the associated risks. Moreover, it is essential that there are continuous efforts to promote sustainable practices in the production and use of palm oil, in order to minimize the negative impact on the environment and public health.
However, consumers who are concerned and would like to limit the presence of palm oil in the products they consume do not have many levers at their disposal. Consumer associations and environmental organizations around the world suggest, as a first solution, boycotting products containing palm oil and forcing manufacturers to turn to new formulas based on rapeseed, soy or even sunflower.
But this kind of boycott is not a relevant solution, because we will have to grow other oilseeds like soy instead, with an equally destructive environmental impact, at a production ten times lower than that of palm.
Solutions to protect the environment
World Wide Fund for Nature (WWF) proposes another approach: putting pressure on food producers to use sustainable palm oil, obtained from plants grown on available land without deforestation.
And to support the consumer, both in the European Union and in other countries, there are strict regulations on labeling and information on the type of oil used in food products. Consumers are encouraged to read product labels carefully and be aware of the type of vegetable oils used by the manufacturer.
And that's because fats are indispensable for the body, they represent a very concentrated source of energy. They protect vital organs, help maintain the proper body temperature, ensure the necessary intake of vitamins A, D, E and K, keep the immune system strong thanks to the high content of essential fatty acids and participate in cognitive processes. Problems arise only when consumed in excess.
Article written by Gabriela Dan, Editor of Arta Albă
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