Palm Oil on the Edge

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. Sc...

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Autores: Gesteiro, Eva, Guijarro, Luis, Sánchez-Muniz, Francisco J., Vidal Carou, Ma. Carmen, Troncoso, Ana, Venanci, Lluis, Quilez, Joan, Anadón, Arturo, González-Gross, Marcela, Jimeno, Vicente
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/171523
Acceso en línea:https://hdl.handle.net/2445/171523
Access Level:acceso abierto
Palabra clave:Oli de palma
Malalties cardiovasculars
Indústria alimentària
Palm oil
Cardiovascular diseases
Food industry
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spelling Palm Oil on the EdgeGesteiro, EvaGuijarro, LuisSánchez-Muniz, Francisco J.Vidal Carou, Ma. CarmenTroncoso, AnaVenanci, LluisQuilez, JoanAnadón, ArturoGonzález-Gross, MarcelaJimeno, VicenteOli de palmaMalalties cardiovascularsIndústria alimentàriaPalm oilCardiovascular diseasesFood industryInternationally 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-MCPDsMDPI2020202020192020info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/171523Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésReproducció del document publicat a: https://doi.org/10.3390/nu11092008Nutrients, 2019, vol. 11, num. 9, p. 2008https://doi.org/10.3390/nu11092008cc-by (c) Gesteiro, Eva et al., 2019http://creativecommons.org/licenses/by/3.0/esinfo:eu-repo/semantics/openAccessoai:recercat.cat:2445/1715232026-05-29T05:05:01Z
dc.title.none.fl_str_mv Palm Oil on the Edge
title Palm Oil on the Edge
spellingShingle Palm Oil on the Edge
Gesteiro, Eva
Oli de palma
Malalties cardiovasculars
Indústria alimentària
Palm oil
Cardiovascular diseases
Food industry
title_short Palm Oil on the Edge
title_full Palm Oil on the Edge
title_fullStr Palm Oil on the Edge
title_full_unstemmed Palm Oil on the Edge
title_sort Palm Oil on the Edge
dc.creator.none.fl_str_mv Gesteiro, Eva
Guijarro, Luis
Sánchez-Muniz, Francisco J.
Vidal Carou, Ma. Carmen
Troncoso, Ana
Venanci, Lluis
Quilez, Joan
Anadón, Arturo
González-Gross, Marcela
Jimeno, Vicente
author Gesteiro, Eva
author_facet Gesteiro, Eva
Guijarro, Luis
Sánchez-Muniz, Francisco J.
Vidal Carou, Ma. Carmen
Troncoso, Ana
Venanci, Lluis
Quilez, Joan
Anadón, Arturo
González-Gross, Marcela
Jimeno, Vicente
author_role author
author2 Guijarro, Luis
Sánchez-Muniz, Francisco J.
Vidal Carou, Ma. Carmen
Troncoso, Ana
Venanci, Lluis
Quilez, Joan
Anadón, Arturo
González-Gross, Marcela
Jimeno, Vicente
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Oli de palma
Malalties cardiovasculars
Indústria alimentària
Palm oil
Cardiovascular diseases
Food industry
topic Oli de palma
Malalties cardiovasculars
Indústria alimentària
Palm oil
Cardiovascular diseases
Food industry
description 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
publishDate 2019
dc.date.none.fl_str_mv 2019
2020
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/171523
url https://hdl.handle.net/2445/171523
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.3390/nu11092008
Nutrients, 2019, vol. 11, num. 9, p. 2008
https://doi.org/10.3390/nu11092008
dc.rights.none.fl_str_mv cc-by (c) Gesteiro, Eva et al., 2019
http://creativecommons.org/licenses/by/3.0/es
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by (c) Gesteiro, Eva et al., 2019
http://creativecommons.org/licenses/by/3.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812455

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