Palm Oil on the Edge
by
1,*
, Luis Guijarro 2, Francisco J. Sánchez-Muniz 3, María del Carmen Vidal-Carou 4, Ana Troncoso 5, Lluis Venanci 6, Vicente Jimeno 7, Joan Quilez 8, Arturo Anadón 9 and Marcela González-Gross 10
, Luis Guijarro 2, Francisco J. Sánchez-Muniz 3, María del Carmen Vidal-Carou 4, Ana Troncoso 5, Lluis Venanci 6, Vicente Jimeno 7, Joan Quilez 8, Arturo Anadón 9 and Marcela González-Gross 10
1
ImFine Research Group, Departamento de Salud y Rendimiento Humano, Facultad de Ciencias de la Actividad Física y del Deporte-INEF, Universidad Politécnica de Madrid, 28040 Madrid, Spain
2
Departamento de Periodismo II, Facultad de Ciencias de la Información, Universidad Complutense de Madrid, 28040 Madrid, Spain
3
Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid, Spain
4
Departamento de Nutrición y Bromatología, Campus de l’Alimentació de Torribera, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona, 08921 Santa Coloma de Gramenet, Barcelona, Spain
5
Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Universidad de Sevilla, 41012 Sevilla, Spain
6
Agronomic Engineer, MBA, Independent consultant. El Prat de Llobregat 08820 Barcelona, Spain
7
Departamento de Producción Agraria, ETSI Agronómica, de Alimentación y Biosistemas, Universidad Politécnica de Madrid, 28040 Madrid, Spain
8
Europastry S.A. 08210 Barberà del Vallès, Barcelona, Spain
9
Departamento de Farmacología y Toxicología, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
10
Head of ImFine Research Group, Departamento de Salud y Rendimiento Humano, Facultad de Ciencias de la Actividad Física y del Deporte-INEF, Universidad Politécnica de Madrid, 28040 Madrid, Spain
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(9), 2008; https://doi.org/10.3390/nu11092008
Received: 26 June 2019
/
Accepted: 19 August 2019
/
Published: 26 August 2019
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’.
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Keywords:
palm oil; sustainability; 3MCPD; palmitic acid; cardiovascular disease; food industry; communication
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MDPI and ACS Style
Gesteiro, E.; Guijarro, L.; Sánchez-Muniz, F.J.; Vidal-Carou, M.d.C.; Troncoso, A.; Venanci, L.; Jimeno, V.; Quilez, J.; Anadón, A.; González-Gross, M. Palm Oil on the Edge. Nutrients 2019, 11, 2008. https://doi.org/10.3390/nu11092008
AMA Style
Gesteiro E, Guijarro L, Sánchez-Muniz FJ, Vidal-Carou MdC, Troncoso A, Venanci L, Jimeno V, Quilez J, Anadón A, González-Gross M. Palm Oil on the Edge. Nutrients. 2019; 11(9):2008. https://doi.org/10.3390/nu11092008
Chicago/Turabian StyleGesteiro, Eva, Luis Guijarro, Francisco J. Sánchez-Muniz, María d.C. Vidal-Carou, Ana Troncoso, Lluis Venanci, Vicente Jimeno, Joan Quilez, Arturo Anadón, and Marcela González-Gross. 2019. "Palm Oil on the Edge" Nutrients 11, no. 9: 2008. https://doi.org/10.3390/nu11092008
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