Palm oil as an edible oil in India and its role in meeting the nutritional needs of its population

Abstract

The present production of edible oils in India is inadequate to meet the recommended fat requirements of its population. Among various steps taken by the Indian Government to meet this shortage, the import of Malaysian palm oil is a major one. Indigenous production of palm oil is also envisaged as a long term solution. The imported palm olein is well accepted as a good cooking medium by the Indian consumer. In this context the role of palm oil in meeting the nutritional requirements of Indians assumes importance. The nutritional needs of fats by Indians have been defined in terms of their essential fatty acid (EFA) requirements. Although palm oil has only a moderate level of linoleic acid, that is 10%, it can meet the EFA needs of Indians as the sole edible oil on their habitual diets are based on cereals and legumes, which themselves can meet two-thirds of EFA requirements. The high β-carotene content of the unrefined palm oil can serve as an important source of vitamin A, the deficiency of which is widespread in India. The high content of vitamin E (tocopherols and tocotrienols) which is a unique feature of palm oil, can act as antioxidant and antithrombotic, providing several health benefits. The consumption of palm oil along with customary cereal-pulse based vegetable diets which has 10% energy as invisible fat, will furnish a total fat with a favourable balance of saturated, monounsaturated and polyunsaturated fatty acids, which is now being recommended by nutritionists as desirable for the dietary prevention of heart disease. The low cost of palm oil can stimulate a higher level of fat consumption than that at present by the poor income groups in India and thus help in reducing the existing energy deficiency particularly among young children.