LETTERS: With all the discrimination against palm oil and its products, I want to share the health benefits it has.
Most dietary guidelines recommend that saturated fatty acids be reduced or eliminated from diets.
Half a century ago, consumption of saturated fatty acids was linked to increase in cholesterol level, resulting in an elevated risk of coronary heart disease.
However, a systematic review of dietary risk in 195 countries between 1990 and 2017 published in The Lancet medical journal in 2019 found that a high-sodium diet was the largest culprit in cardiovascular disease.
The study also reported that a diet high in trans-fat and red meat could also increase the risk of cardiovascular diseases. So, palm oil, which is from a plant, is cholesterol-free and an excellent source of energy, which can raise beneficial HDL (high-density lipoprotein), or "good" cholesterol.
As for obesity, its likely causes include unhealthy diet, lack of daily activities and a sedentary lifestyle. It is not directly linked to palm oil consumption, especially when the total fat intake is within the World Health Organisation (WHO) recommended level (30 per cent of total daily caloric intake).
Another allegation to be refuted is that palm oil promotes cancer due to its high palmitic acid content. Palmitic acid has been known to have an important role in human development and metabolism, as it makes up 20 to 30 per cent of fatty acids in membrane phospholipids and adipose triacylglycerols.
Moreover, palmitic acid can be found in dairy and meat products, cocoa butter, olive oil and even in human breast milk. Palm oil, for instance, is composed of palmitic, stearic, oleic and linoleic acids.
Many studies have reported that antioxidants in palm oil have the potential to be anti-cancer agents. Antioxidant-rich red palm oil is said to have a beneficial effect in people after undergoing chemotherapy.
To produce solid fat-based food products, such as margarine, liquid oil will be partially hydrogenated to make it more solid, thus increasing its oxidative stability. However, this process will generate a high amount of harmful trans fats.
Trans fats can be found in products that use partially hydrogenated oils or fats. These can be in the form of margarine, shortening or frying fats.
Consequently, bakery products, such as pastries, bread, cakes and biscuits, are among foods that commonly contain high levels of trans fat. Foods fried in partially hydrogenated oil will also contain trans fat.
Palm oil has natural solid fat and, therefore, does not require partial hydrogenation. The products are free of harmful trans fats.
As a matter of fact, palm oil is a healthier alternative to partially hydrogenated fat.
Among the various sources of fats, palm oil is considered the top choice for restaurants and food manufacturers due to its versatility and diversity in application.
To counter the misconceptions about palm oil, the Plantation Industries and Commodities Ministry, through the Malaysian Palm Oil Council (MPOC), had rolled out the Malaysian Palm Oil Full of Goodness campaign to showcase Malaysian palm oil's benefits and versatility in January this year.
As Malaysians, we should support this campaign to create more awareness about the benefits of palm oil.
RIZALMAN HAMID KUSNAN
Johor Baru
The views expressed in this article are the author's own and do not necessarily reflect those of the New Straits Times