Palm oil and human health. Meeting report of NFI: Nutrition Foundation of Italy symposium

Franca Marangoni, Claudio Galli, Andrea Ghiselli, Giovanni Lercker, Carlo La Vecchia, Claudio Maffeis, Carlo Agostoni, Donatella Ballardini, Ovidio Brignoli, Pompilio Faggiano, Rosalba Giacco, Claudio Macca, Paolo Magni, Giuseppe Marelli, Walter Marrocco, Vito Leonardo Miniello, Gian Francesco Mureddu, Nicoletta Pellegrini, Roberto Stella, Ersilia TroianoElvira Verduci, Roberto Volpe, Andrea Poli

Research output: Contribution to journalArticlepeer-review

Abstract

The use of palm oil by the food industry is increasingly criticized, especially in Italy, for its purported negative effects on human health and environment. This paper summarizes the conclusions of a Symposium on this topic, gathered by the Nutrition Foundation of Italy, among experts representing a number of Italian Medical and Nutritional Scientific Societies. Toxicological and environmental issues were not considered. Participants agreed that: no evidence does exist on the specific health effects of palm oil consumption as compared to other saturated fatty acids-rich fats; the stereospecific distribution of saturated fatty acids in the triacylglycerol molecule of palm oil limits their absorption rate and metabolic effects; in agreement with International guidelines, saturated fatty acids intake should be kept <10% of total energy, within a balanced diet; within these limits, no effect of palm oil consumption on human health (and specifically on CVD or cancer risk) can be foreseen.

Original languageEnglish
Pages (from-to)643-655
Number of pages13
JournalInternational Journal of Food Sciences and Nutrition
Volume68
Issue number6
DOIs
Publication statusPublished - Aug 18 2017

Keywords

  • breast milk
  • cardiovascular risk
  • cholesterol
  • dietary fat
  • Palm oil
  • palmitic acid
  • saturated fat

ASJC Scopus subject areas

  • Food Science

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