Palm oil, a versatile cooking oil, is recognized for its culinary versatility and its high nutritional content. Apart from enhancing the taste and texture of our preferred dishes, palm oil possesses a distinctive blend of nutrients that actively contribute to overall well-being.
The Malaysian Palm Oil Council (MPOC) emphasizes the nutritional benefits of palm oil, including its well-balanced fatty acids, antioxidants, and provitamin A, which contribute to overall health and contribute to a healthier future beyond culinary applications. Palm oil’s positive impact extends beyond culinary applications, promoting nutritional well-being and aligning with MPOC’s commitment to a healthier future.
Palm oil is known for its well-balanced fatty acid composition, consisting of both saturated and unsaturated fats. It is a healthier option as it avoids hydrogenation, which can result in the creation of trans fatty acids (TFAs), saturated fatty acids, and changes to cis-fatty acids. TFAs have been linked to conditions like breast cancer, colonic cancer, heart disease, Type 2 diabetes, and developmental impacts on newborn babies’ brains. Palm oil is also a rich source of Vitamin E, which may help protect against chronic diseases, slow down aging, protect cells from oxidative stress, boost immune function, and promote skin health. The tocotrienols in palm oil have shown promise in various health studies, highlighting the potential benefits of incorporating palm oil into a balanced diet.