Health impact of palm and sunflower oil in packaged foods
Siddhartha Jana
Palm oil contains high saturated fats, raising LDL cholesterol and cardiovascular disease risk if consumed excessively, according to senior nutritionist Ipsita Chakraborty.
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Despite its saturated fat content, palm oil is preferred for industrial frying due to its oxidation resistance, preserving food shelf life and flavour stability.
Source: Canva
Sunflower oil, higher in polyunsaturated fatty acids like linoleic acid, is beneficial for heart health but more susceptible to oxidation at high temperatures, potentially forming harmful compounds.
Source: Canva
The choice between palm and sunflower oil depends on health impact and product quality, with sunflower oil offering lower saturated fats but reduced oxidative stability.
Source: Canva
Regular consumption of palm oil in India can significantly contribute to heart disease risks due to its saturated fat content, particularly concerning given prevalent cardiovascular issues.
Source: Canva
Switching from pure palm oil to a sunflower oil and palmolein blend in products like Lays chips could lower saturated fat content and improve heart health profile, but may affect texture and flavour.
Source: Canva
Adjustments in frying processes may be necessary when switching oils to maintain product quality and consumer satisfaction.