Universidad Complutense de Madrid
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Palm Oil on the Edge

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Gesteiro, Eva and Guijarro, Luis and Sánchez Muníz, Francisco J. and Vidal-Carou, María del Carmen and Troncoso, Ana and Venanci, Lluis and Jimeno, Vicente and Quilez, Joan and Anadón, Arturo and González-Gross, Marcela (2019) Palm Oil on the Edge. Nutrients, 11 (9). p. 2008. ISSN 2072-6643

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Official URL: https://doi.org/10.3390/nu11092008



Abstract

Internationally recognized Spanish experts in the food industry, nutrition, toxicology, sustainability, and veterinary science met in Madrid on July 2018 to develop a consensus about palm oil (PO) as a food ingredient. Their aim was to provide a useful, evidence-based point of reference about PO. Scientific evidence about the role of PO in food safety, nutrition and sustainability was analyzed. Main conclusions were: (1) RSPO foundation responded to the environmental impact of palm crops. The Amsterdam Declaration pursues the use of 100% sustainable PO in Europe by 2020. Awareness about choosing sustainable products will help to maintain local economies and environments in the producing countries; (2) evidence shows that a moderate intake of PO within a healthy diet presents no risks for health. No evidence justifies any change fat intake recommendations; (3) food industry is interested in assuring safe, sustainable and high-quality products. The use of certified sustainable PO is increasing; and (4) there is no evidence associating PO consumption and higher cancer risk, incidence or mortality in humans. Tolerable daily intake (TDI) for toxic contaminants (2-and 3-monochloropropanediols (MCPDs), glycidyl esters (GEs)) have been established by JECFA and EFSA. Consequently, the European Commission has modified the Contaminants Regulation for GEs and it is still working on 3-MCPDs’.


Item Type:Article
Uncontrolled Keywords:Palm oil; sustainability; 3MCPD; palmitic acid; cardiovascular disease; food industry; communication
Subjects:Medical sciences > Pharmacy > Chemistry of food and nutrition
Medical sciences > Pharmacy > Dietetics and nutrition
ID Code:62061
Deposited On:10 Sep 2020 10:08
Last Modified:10 Sep 2020 10:08

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