Economics of Global Fats and Oils Trade · 2011. 4. 12. · Oils & Fats (2009) Indonesia Malaysia...

Page 1

Nutritional and Health Implications of Palm Oil with

Focus on Saturated Fat

Pramod Khosla, PhD

Associate Professor,

Dept. of Nutrition & Food Science,

Wayne State University,

Detroit, MI 48202

Economics of Global Fats Economics of Global Fats and Oils Trade:and Oils Trade:

Page 2

33.3 33.5

16.0

9.7

23.3

7.0

16.6

0.0

5.0

10.0

15.0

20.0

25.0

30.0

35.0

million tonnes

Soybean oil Palm oil Rapeseed oil Sunflower oil Animal Fats Laurics Others

Total Global Oils & Fats Production

2005 = 139 million tonnes

Total Vegetable Oil Output

139.4 mil MT

Others

14%

Rapeseed

14%Palm

29%

Laurics

6%

Soybean

29%

Sunflower

8%

Total Area : 231 mil ha

Sunflower

10%

Coconut

4%

Others

30%

Soybean

40%

Palm

4%

Rapeseed

12%

Land Use and Oil outputLand Use and Oil output

Page 3

Oil Palm vs Oil Seed CropsOil Palm vs Oil Seed Crops

Average Oil Yield(tonnes/hectare/year)

Soybean

0.38

Sunflower

0.48

Rapeseed

0.67

Oil Palm

3.74

Oil Crop

Soybean

Sunflower

Rapeseed

Oil Palm

Total

Production(mil tonnes)

% of TotalProduction

Average Oil Yield(t/ha/year)

Total Area(mil ha)

%Area

35.19

11.09

18.34

36.90

102.78a

34.24

10.79

17.84

35.90

0.38

0.48

0.67

3.74

92.63

22.95

27.29

9.86 219.15b

42.27

10.47

12.45

4.50

Source: Oil World 2007a,b only for the 7 major oils

TOTAL GLOBAL EXPORTS 2006 TOTAL GLOBAL EXPORTS 2006

56 million tonnes56 million tonnes

Soybean oil

18%

Palm oil

51%

Others

4%

Laurics

8%

Animal Fats

7%

Rapeseed oil

4%

Sunflower oil

8%

Source: Oil World

Page 4

Net Importing & Exporting Countries for Oils & Fats (2009)

Indonesia

Malaysia

Argentina

Brazil

Ukraine

Canada

Philippines

Thailand

•Malaysia, Indonesia & Argentina –are major net exporters of oils and fats.

Saudi ArabiaSaudi Arabia

Russia

Economics of Global Fats Economics of Global Fats and Oils Trade:and Oils Trade:

Palm Oil Palm Oil –– clear winnerclear winner

Page 5

Nutritional attributes of Palm Oil and Nutritional attributes of Palm Oil and Palm Palm OleinOlein

• Variety of carotenoids (Vitamin A)

“Vitamin A” activity of red palm oil“Vitamin A” activity of red palm oil

RE

Per 100 g

Relative quality

(Times <red palm oil

Red Palm Oil 30,000 -

Carrots 2,000 15

Leafy Vegetables 685 44

Apricots 250 120

Tomatoes 100 300

Bananas 30 1000

Orange Juice 8 3,750

Page 6

Carotene Profile of red palm oilCarotene Profile of red palm oil

Phytoene 2.0%

Phytofluene 1.2%

Cis-β- Carotene 0.8%

β – Carotene 47.4%

α- Carotene 37.0%

Cis- α- Carotene 6.9%

ζ- Carotene 1.3%

δ - Carotene 0.6%

γ - Carotene 0.5%

Neurosporene Tr

β - Zeacarotene 0.5%

α - Zeacarotene 0.3%

Lycopene 1.5%

Numerous human studies showing efficacy of Numerous human studies showing efficacy of red palm oil red palm oil in fighting in fighting Vitamin A deficiencyVitamin A deficiency

…studies have adopted different approaches …studies have adopted different approaches to provide Vitamin A naturallyto provide Vitamin A naturally

� Children fed traditional Indian sweets made with redPO

� School children fed biscuits baked with redPO

� School children given 5 – 10 mL redPO daily

� Cooking green leafy vegetables in redPO

� Also Vitamin A status improved by feeding redPO to pregnant mothers at various stages of pregnancy.

� Also lactating mothers

Page 7


• Vitamin E (tocopherols and tocotrienols)


Comparison of Vitamin E Content of red palm oil & Comparison of Vitamin E Content of red palm oil & other Vegetable Oilsother Vegetable Oils

Oil Tocopherols(ppm)

αT βT γT δT

Tocotrienols(ppm)

αT3 βT3 γT3 δT3

Ppm

T+T3

Red Palm Oil 152 - - - 205 - 439 94 890

Soyabean 101 - 593 264 985

Cornoil 112 50 602 18 782

Groundnut 130 - 216 21 367

Safflower 387 - 174 240 801

Sunflower 487 - 51 8 546

Numerous in vitro studies showing efficacy of tocotrienols in inhibiting Numerous in vitro studies showing efficacy of tocotrienols in inhibiting breast cancer cellbreast cancer cell proliferationproliferation and decreasingand decreasing neurodegenerationneurodegeneration

Page 8



• …….. Fatty acid composition – replacement for trans Fatty acids


Dietary fat composition: by fatty acid classesDietary fat composition: by fatty acid classes

0

10

20

30

40

50

60

70

80

90

100

SFA

AAD34%en15:12:7P/S 0.4

Coco PKO CoButt Pstear Palm Polein Olive Sun Canola Soy Corn Saff

TFA

MUFA

PUFA

“RD”30%en10:10:10P/S 1.0

Page 9

Palm Oil is distinct from Palm Kernel OilPalm Oil is distinct from Palm Kernel Oil

0

10

20

30

40

50

60

70

80

90

100

16:0

Coco PKO Pstear Palm pOle

18:1

18:2

18:3

12:0

14:018:0



• …….. Fatty acid composition – replacement for trans Fatty acids

• So what about effects on chronic disease risk


Page 10

RISK FACTORS FOR CHDRISK FACTORS FOR CHD (FDA)(FDA)RISK FACTORS FOR CHDRISK FACTORS FOR CHD (FDA)(FDA)

� Gender

� Increasing age

� Genetics: Family history of CHD

� High TC, LDL-C

� Low HDL-C

� Smoking

� Diabetes

� Obesity

Risk calculatorRisk calculator

RISK FACTORS FOR CHDRISK FACTORS FOR CHD (FDA)(FDA)RISK FACTORS FOR CHDRISK FACTORS FOR CHD (FDA)(FDA)

� Gender

� Increasing age

� Genetics: Family history of CHD

� High TC, LDL-C

� Low HDL-C

� Smoking

� Diabetes

� Obesity

DIET

Risk calculatorRisk calculator

Page 11

� Fat quality

� Protein quality

� Fiber

� Antioxidants

� Phytochemicals

� Carbohydrate type

� Alcohol

DIET

DIETARY FATS, PLASMA LIPOPROTEINS & CHDDIETARY FATS, PLASMA LIPOPROTEINS & CHDDIETARY FATS, PLASMA LIPOPROTEINS & CHDDIETARY FATS, PLASMA LIPOPROTEINS & CHD

� Epidemiological studies: positive association between plasma cholesterol and CHD risk

� Plasma cholesterol comprises the cholesterol transported in lipoproteins - VLDL, LDL and HDL

� Plasma cholesterol affected by dietary fat - quality

� Classes of fats (fatty acids)- SATS, MONOS & POLYS

Page 12

DIETARY FATS, PLASMA LIPOPROTEINS & CHDDIETARY FATS, PLASMA LIPOPROTEINS & CHDDIETARY FATS, PLASMA LIPOPROTEINS & CHDDIETARY FATS, PLASMA LIPOPROTEINS & CHD

� Epidemiological studies: positive association between plasma cholesterol and CHD risk

� Plasma cholesterol comprises the cholesterol transported in lipoproteins - VLDL, LDL and HDL

� Plasma cholesterol affected by dietary fat - quality

� Classes of fats (fatty acids)- SATS, MONOS & POLYS

� Major dietary fatty acids: Lauric, Myristic, Palmitic, Stearic, Oleic, Linoleic and Linolenic (12:0, 14:0, 16:0, 18:0, 18:1, 18:2, 18:3)

� Fatty acids have distinct effects on plasma lipoproteins - VLDL, LDL & HDL

� Aim therefore to modulate dietary fatty acid intake - lower LDL and raise HDL ��lower CHD risk


0

10

20

30

40

50

60

70

80

90

100

Fatty Acid Classes ,%

SFA

AAD34%en15:12:7P/S 0.4

Coco PKO MilkF CoButt Tallow Pstear Palm POlein Lard Chick Olive hiOsun Canola Soyb Corn Saff

TFA

MUFA

PUFA

PUFA

MUFA

SFA

2/252/25

Page 13

Effects of dietary fatty acid Effects of dietary fatty acid classesclasses on on serum cholesterol have been appreciated serum cholesterol have been appreciated since the 1950s since the 1950s

• KEYS (1957, 1965)∆∆∆∆TC = 2.7∆∆∆∆S - 1.35∆∆∆∆P + 1.5∆∆∆∆C1/2 (mg/1000 kcal)

• HEGSTED (1965,1986)∆∆∆∆TC = 2.16∆∆∆∆S - 1.65∆∆∆∆P + 0.10∆∆∆∆C (mg/1000 kcal)

• MONOS and 18:0 CONSIDERED NEUTRAL

3/253/25

Evolution of regression equations predicting Evolution of regression equations predicting the effects of dietary fatty acid the effects of dietary fatty acid classes classes on on serum cholesterolserum cholesterol

______________________________________________________________________Eqn 1 : ∆SC = 2.74∆S - 1.31∆P (Keys et. al., 1957)

∆SC = 2.40∆S - 1.20∆P + 1.5∆C1/2 (Keys et. al., 1965)

Eqn 2 : ∆SC = 2.16∆S - 1.65∆P + 0.065∆C (Hegsted et. al., 1965)

∆SC = 2.74∆S - 1.83∆P + 0.071∆C Eqn 3 : ∆SC = 2.16∆S - 0.12∆Mb - 0.60∆P (Mensink & Katan, 1992)

Eqn 4 : ∆SC = 2.10∆S - 1.16∆P + 0.067∆C (Hegsted et. al., 1993)

Eqn 5 : ∆SC = 2.02∆S - 0.48∆M - 0.96∆P (Yu et. al., 1995)

Eqn 6 : ∆SC = 1.90∆S - 0.90∆P + 0.021∆C (Howell et. al., 1997)

______________________________________________________________________∆SC denotes the change in serum cholesterol in mg/dL, ∆S denotes changes in %en for all the SFA, ∆S denotes changes in %en for the 12-16 carbon SFA

4/254/25

Page 14

..but serum cholesterol masks underlying ..but serum cholesterol masks underlying differences in lipoprotein cholesterol differences in lipoprotein cholesterol

� Lipoprotein cholesterol comprises cholesterol in LDL and HDL

� Increased LDL-C a risk factor

� While increased HDL-C is protective

� Ratio of LDL-C/HDL-C or TC/HDL-C far better predictor

5/255/25

So what are the effects of fatty acids classes on So what are the effects of fatty acids classes on lipoprotein cholesterol? lipoprotein cholesterol?

-0.02

0

0.02

0.04

LDL

S

cM

P

tM

0

0.02

0.04

HDL

S

cM

P

tM

-0.04-0.02

00.020.04

TC/HDL

S

cM

P

tM

Changes shown in mmol/L for LDL and HDL. Adapted from Mensink et al Am J Clin Nutr Changes shown in mmol/L for LDL and HDL. Adapted from Mensink et al Am J Clin Nutr (2003) 77: 1146(2003) 77: 1146--11551155

MUFA & PUFA best.MUFA & PUFA best.Trans worse than SFATrans worse than SFA

6/256/25

Page 15

CHO CHO �� FAFA

-0.04

-0.02

0

0.02

S S cMcM P P tFAtFA

Effects on the TC/HDLEffects on the TC/HDL--C ratioC ratio

Am J Clin Nutr (2003) 77: 1146Am J Clin Nutr (2003) 77: 1146--11551155

MUFA & PUFA best.MUFA & PUFA best.Trans worse than SFATrans worse than SFA

Mozaffarian et al, (2006) N Engl J Med 344: 1601-1613 7/257/25

Page 16

Ascherio et al, (1999 N Engl J Med 340: 1994-1998 8/258/25


0

10

20

30

40

50

60

70

80

90

100

Fatty Acid Classes ,%

SFA

AAD34%en15:12:7P/S 0.4

Coco PKO MilkF CoButt Tallow Pstear Palm POlein Lard Chick Olive hiOsun Canola Soyb Corn Saff

TFA

MUFA

PUFA

PUFA

MUFA

SFA

9/259/25

Page 17

Dietary fats comprised of individual fatty acids Dietary fats comprised of individual fatty acids –– especially important for SFAespecially important for SFA

0

10

20

30

40

50

60

70

80

90

100

Fatty Acid Classes

16:0

AAD34%en15:12:7P/S 0.4

Coco PKO MilkF CoaBut Tallow Pstear Palm pOle Lard Chick Olive hiOsun Canola Soyb Corn Saff

18:0

C18:1

18:2

18:3

t18:1

10:06:0+ 8:0

12:0

14:0

16:1

10/2510/25

∆∆∆∆TC = 8∆∆∆∆E14:0 +2∆∆∆∆E16:0 -1.65 ∆∆∆∆P + 0.18 ∆∆∆∆C

• 18:1 and 18:0 CONSIDERED NEUTRAL

Hegsted documented the effects of Hegsted documented the effects of individual fatty acids on serum cholesterol individual fatty acids on serum cholesterol in 1965in 1965

11/2511/25

Page 18

DIETARY FATTY ACID EFFECTS HAVE DIETARY FATTY ACID EFFECTS HAVE BEEN APPRECIATED SINCE 1950sBEEN APPRECIATED SINCE 1950s

• Keys et al (1957, 1965)∆∆∆∆TC = 2.7∆∆∆∆S - 1.35∆∆∆∆P + 1.5∆∆∆∆C1/2 (mg/1000 kcal)

• Hegsted et al (1965,1986)∆∆∆∆TC = 2.16∆∆∆∆S - 1.65∆∆∆∆P + 0.10∆∆∆∆C (mg/1000 kcal)∆∆∆∆TC = 8∆∆∆∆E14:0 +2∆∆∆∆E16:0 -1.65 ∆∆∆∆P + 0.18 ∆∆∆∆C (1965)

• MONOS and 18:0 CONSIDERED NEUTRAL

Effects of individual SFA on lipoprotein cholesterolEffects of individual SFA on lipoprotein cholesterol

-0.020

0.020.040.06

LDL

L

M

P

S

0

0.02

0.04

0.06

HDL

L

M

P

S

-0.04

-0.02

0

0.02

TC/HDL

L

M

P

S

Changes shown in mmol/L for LDL and HDL. Adapted from Mensink et al Am J Clin Nutr Changes shown in mmol/L for LDL and HDL. Adapted from Mensink et al Am J Clin Nutr (2003) 77: 1146(2003) 77: 1146--11551155

14:0, 16:0 no effect14:0, 16:0 no effect18:0, 12:0 beneficial18:0, 12:0 beneficial

Page 19

So what about trans fatty acids?So what about trans fatty acids?

So what about trans fatty acids?So what about trans fatty acids?

•Unsaturated fatty acids - at least one trans double bond

•Partial hydrogenation of polyunsaturated oils - isomerization and migration of double bonds - distribution of cis and transdouble bonds (margarines, shortenings, salad & cooking oils)

•Major tFA - elaidic acid (t9 - 18:1)

•Dairy and meats have t9 - 16:1 and t11 - 18:1 (vaccenic acid)

Page 20

Why hydrogenate ?Why hydrogenate ?Why hydrogenate ?Why hydrogenate ?

•Increases the melting range

•Improves flavor stability

•Imparts plasticity

The hydrogenation processThe hydrogenation process

• Hydrogen atoms added to double bonds of fatty acid using a nickel catalyst - high temperature and pressure

• Main fatty acids in vegetable oils that are hydrogenated are the 18 carbon, oleic, linoleic and linolenic acids (N.B. all have ≥ 1 double bonds)

• Some shifting of double bonds and many cis double bonds converted to trans double bonds

• Partial hydrogenation produces a mixture of cis and trans isomers

• Complete hydrogenation produces the fully saturated 18C stearic acid

Page 21

Percentage distribution of Percentage distribution of transtrans double double Percentage distribution of Percentage distribution of transtrans double double bond positions following hydrogenationbond positions following hydrogenation

0

5

10

15

20

25

∆6 ∆7 ∆8 ∆9 ∆10 ∆11 ∆12 ∆13 ∆14 ∆15 ∆16

Sampugana et. al., 1982

Percentage distribution of Percentage distribution of ciscis double double Percentage distribution of Percentage distribution of ciscis double double bonds following hydrogenationbonds following hydrogenation

0

10

20

30

40

50

60

70

∆6 ∆7 ∆8 ∆9 ∆10 ∆11 ∆12 ∆13 ∆14 ∆15 ∆16

Sampugna et. al., 1982

Page 22

Typical American Typical American transtrans fatty acid fatty acid Typical American Typical American transtrans fatty acid fatty acid consumptionconsumption

•Average per capita consumption ~ 8 g/person/day or 6% of total US fat consumption (Hunter & Applewhite, 1991).

•Upto 27 g/person/day or 24% of total fat intake in certain groups (Enig et al, 1990).

•9.6 g trans fatty acids consumed in a 1800 calorie diet -or 5% of total fat intake (Litin and Sacks 1993).

•3-13 g/person/day (Craig-Schmidt, 2001).

•7 g trans fatty acids /day Scottish diet - some cases upto 48 g/day !(Bolton-Smith et al, 1995).

2000 kcal diet: 1%en trans = 2.2 g/d 2%en trans = 4.4 g/d2000 kcal diet: 1%en trans = 2.2 g/d 2%en trans = 4.4 g/d

•Main contributors - pastries, fried foods (doughnuts, French fries), dairy products and meats

•Stick margarines ~ 3 g/serving

•Vegetable shortenings ~ 2.5 g/serving

•Milk ~ 0.2 g/serving

•Butter ~ 0.4 g/serving

•Meats ~ 0.1 g/serving

•Human milk - 1 to 5% of total energy

Food sources of Food sources of fatty acids fatty acids Food sources of Food sources of transtrans fatty acids fatty acids

Page 23

•Main contributors - pastries, fried foods (doughnuts, French fries), dairy products and meats

•Stick margarines ~ 3 g/serving

•Vegetable shortenings ~ 2.5 g/serving

•Milk ~ 0.2 g/serving

•Butter ~ 0.4 g/serving

•Meats ~ 0.1 g/serving

•Human milk - 1 to 5% of total energy

Food sources of Food sources of fatty acids fatty acids Food sources of Food sources of transtrans fatty acids fatty acids

Why all the fuss about trans fatty acids?Why all the fuss about trans fatty acids?

Page 24

The Netherlands StudyThe Netherlands StudyThe Netherlands StudyThe Netherlands Study(Mensink & Katan, 1990)(Mensink & Katan, 1990)

•Carried out in 59 free living men and women (mean age 25) - normal plasma cholesterol (<200mg/dL)

•Each fed three diets rich in either oleic, elaidic or saturated fatty acids for 3 week periods

•The elaidic (i.e. trans) diet provided 11% dietary energy = 33 g/day (four-fold higher than the typical American consumption of 8 g/day)

Effects of dietary Effects of dietary transtrans fatty acids onfatty acids onEffects of dietary Effects of dietary transtrans fatty acids onfatty acids onplasma cholesterol concentrationsplasma cholesterol concentrations

TC LDL-C HDL-C0

20

40

60

80

100

120

140

160

180

200

TC LDL-C HDL-C

Oleic acid

TRANS

Saturate

Mensink & Katan, 1990

172183

193

103

118 121

55 48 55

Page 25

EEacids on LDLacids on LDL--C/HDLC/HDL--CC

EEffects of dietary ffects of dietary transtrans fattyfattyacids on LDLacids on LDL--C/HDLC/HDL--CC

0

0.5

1

1.5

2

2.5

3

LDL-C/HDL-C

Oleic acid

Trans

Saturate


2.02

2.582.34

Effects of Effects of transtrans fatty acids on fatty acids on Lp(a) concentrationsLp(a) concentrations

Effects of Effects of transtrans fatty acids on fatty acids on Lp(a) concentrationsLp(a) concentrations

Lp(a)0

5

10

15

20

25

30

35

40

45

Lp(a)

Oleic acid

Trans

Saturate32

45

26


Page 26

Effects of dietary Effects of dietary fatty acids on plasma fatty acids on plasma

hypercholesterolemic menhypercholesterolemic men

Effects of dietary Effects of dietary transtrans fatty acids on plasma fatty acids on plasma cholesterol concentrations in mildly cholesterol concentrations in mildly

hypercholesterolemic menhypercholesterolemic men

0

50

100

150

200

250

TC LDL-C HDL-C

Oleic acid

TRANS

Palmitic

Nestel et. al., 1992

215 229 226

151151165 161

3838 42

EEacids on TC/HDLacids on TC/HDL--CC

EEffects of dietary ffects of dietary transtrans fattyfattyacids on TC/HDLacids on TC/HDL--CC

5

5.2

5.4

5.6

5.8

6

6.2

TC/HDL-C

Oleic acid

Trans

Palmitic

Nestel et al, 1992

6.03

5.66

5.38

Page 27

Effects of dietary Effects of dietary transtrans fatty acids on fatty acids on Effects of dietary Effects of dietary transtrans fatty acids on fatty acids on plasma cholesterol concentrationsplasma cholesterol concentrations

TC LDL-C HDL-C0

50

100

150

200

TC LDL-C HDL-C

Oleic acid

Moderate trans

High trans

Saturate

Judd et. al., 1994

203211 213 217

129 137 139 141

5555 54 53 57

EEacids on LDLacids on LDL--C/HDLC/HDL--CC

EEffects of dietary ffects of dietary transtrans fattyfattyacids on LDLacids on LDL--C/HDLC/HDL--CC

2.2

2.25

2.3

2.35

2.4

2.45

2.5

2.55

2.6

2.65

LDL-C/HDL-C

Oleic acid

Mod. Trans

High Trans

Saturates

Judd et al, 1994

2.54

2.46

2.35

2.63

Page 28

Divergent effects of trans FA vs. SFA on Lp(a)Divergent effects of trans FA vs. SFA on Lp(a)

21

22

23

24

25

26Oleic

Mod Trans

High Trans

Sat

All subjects

mg

/dL

abc

Clevidence et al, 1997

n=58

a b

c

Summary of the human dataSummary of the human dataSummary of the human dataSummary of the human data

-15

-10

-5

0

5

10

15

20

25

30

²TC ²LDL-C ²HDL-C ²LDL-C/HDL-C


Zock & Katan, 1992

Nestel et. al., 1992

Lichtenstein et. al., 1993

Wood et. al., 1993

Judd et. al., 1994

Judd et. al. 1994

Page 29

1210864200

5

10

15

%en as trans -C18:1

Z & K '92

M & K '90

Judd '94

Judd '94

Nestel '92

Lichtenstein '93

Dietary Dietary fatty acids and LDLfatty acids and LDL--CCDietary Dietary trans trans fatty acids and LDLfatty acids and LDL--CC

1%en = + 1.55 mg/dL

Zock et. al., 1995

121086420

-7

-6

-5

-4

-3

-2

-1

0

%en as trans-C18:1

Z & K '92

M & K '90

Judd '94

Judd '94

Nestel '92

Lichtenstein '93

Dietary Dietary fatty acids and HDLfatty acids and HDL--CCDietary Dietary trans trans fatty acids and HDLfatty acids and HDL--CC

1%en = - 0.50 mg/dL

Zock et. al., 1995

Page 30

What happens when trans replace saturates with the same amount of 18:1 & 18:2 ?What happens when trans replace saturates with the same amount of 18:1 & 18:2 ?

Palmitate Trans0

5

10

15

20

25

30

%en

ergy

POLYS

OLEATE

SATS

TRANS

DIETS

Trans lowered HDL-C in all animalsTrans lowered HDL-C in all animals

1 2 3 4 5 6 7 8 9 10 11

TransPalmitate

0

20

40

60

80

100

120

140

Khosla et al, (1997)

Page 31

TC/HDLTC/HDL--C was adversely affected by the C was adversely affected by the dietdietTC/HDLTC/HDL--C was adversely affected by the C was adversely affected by the transtrans dietdiet

Diet1.5

1.6

1.7

1.8

1.9

2.0

2.1

2.2

a


-20

-10

0

10

20

% t

ran

sfer

(c.

f. c

on

tro

l)

16:0 Trans

p = 0.03

Effects of Effects of transtrans --18:1 on CETP18:1 on CETPEffects of Effects of transtrans --18:1 on CETP18:1 on CETP


Page 32

VLDL

LDL

HDL

LDL rec

a) Normal

LDL - normal

CETP

CETP

HDL - normal

VLDL

LDL

HDL

LDL rec

b) trans FA

CETP

HDL

LDL

depressed LDL receptors, increased flux of VLDL to LDL,

increased CETP

increased HDL catabolism,increased CETP

Page 33


� …they adversely affect the plasma lipoproteins: TC, LDL-C, HDL-C and the ratio of LDL/HDL

� …they are worse than saturated fatty acids (palmitic acid)

� What about CHD?

Effect of a 2% energy increase in Effect of a 2% energy increase in trans fatty acid intake on CHDtrans fatty acid intake on CHD

0

0.2

0.4

0.6

0.8

1

1.2

1.4

1.6

1.8

1 2 3 4

Adj RR

• (1) Nurses Health Study n=80, 082. 14 yr follow-up 1.62 (1.23 - 2.13)

• (2) Health Professional Study n=43, 757. 6yr follow-up 1.13 (0.81-1.58)

• (3) Alpha-Tocopherol Beta Carotene Study n=21, 930. 6.1 yr follow-up 1.15 (0.96 - 1.35)

• (4) Zutphen Elderly Study n=667. 10 yr follow-up 1.28 (1.01-1.61)

Oomen et. al., 2001Oomen et. al., 2001

Page 34

Dietary Fat intake and Risk of CHD and Type Dietary Fat intake and Risk of CHD and Type II Diabetes (TIID) in WomenII Diabetes (TIID) in Women

• 5%en increase in SFA (vs carbohydrates) RR of CHD 1.17 (p=0.10): RR of TIID 0.97 (p=0.68)

• 5%en increase in MUFA (vs carbohydrates) RR of CHD 0.81 (p=0.05): RR of TIID 1.05 (p=0.52)

• 5%en increase in PUFA (vs carbohydrates) RR of CHD 0.62 (p=0.003) RR of TIID 0.63 (p<0.0001)

• 2%en increase in tFA (vs carbohydrates) RR of CHD 1.93 (p<0.001): RR of TIID 1. 39 (p=0.0006)

CHD data - Hu et al, (1997) Type II Diabetes data - Salmeron et al, (2001)

-40

-30

-20

-10

0

10

20

CHD Diabetes

SFA

MUFA

PUFA

Dietary Fat intake and Risk of CHD and Type II Dietary Fat intake and Risk of CHD and Type II Diabetes (TIID) in WomenDiabetes (TIID) in Women

Effects of replacing 5%en from carbohydrates with particular class of fatty acidsEffects of replacing 5%en from carbohydrates with particular class of fatty acids

CHD data - Hu et al, (1997) N Engl J Med, 337: 1491-1499

Type II Diabetes data - Salmeron et al, (2001) Am J Clin Nutr 73: 1019-1026

Page 35

-40

-20

0

20

40

60

80

100

CHD Diabetes

SFA

MUFA

PUFA

tFA

Dietary Fat intake and Risk of CHD and Type II Dietary Fat intake and Risk of CHD and Type II Diabetes (TIID) in WomenDiabetes (TIID) in Women

CHD data - Hu et al, (1997) N Engl J Med, 337: 1491-1499

Type II Diabetes data - Salmeron et al, (2001) Am J Clin Nutr 73: 1019-1026

Effects of replacing 2%en from carbohydrates with trans fatty acidsEffects of replacing 2%en from carbohydrates with trans fatty acids

-30

-20

-10

0

10

20

30

40

50

60

SFA MUFA PUFA tFA

1

2

3

4

5

fromOh et al (2005) Am J Epidemiol, 161: 672-679

1.6 to 2.8% en4.1 to 7.4% en12 to 18% en

Relative risk of CHD based on quintiles of dietary fatty acid intake Relative risk of CHD based on quintiles of dietary fatty acid intake (Multivariate analyses) (Multivariate analyses) 20 year follow20 year follow--up data from the Nurses Health Studyup data from the Nurses Health Study

Beneficial effects with PUFABeneficial effects with PUFA

Adverse effects with tFAAdverse effects with tFA

Page 36


� …they adversely affect the plasma lipoproteins: TC, LDL-C, HDL-C and the ratio of LDL/HDL

� …they are worse than saturated fatty acids (palmitic acid)

� What about CHD?

� …..they increase CHD risk (and Type II diabetes risk)

� …..worse than saturated fatty acids in relation to CHD and Type II diabetes

Summary of trans fatty acid effectsSummary of trans fatty acid effects

• Raise TC and LDL-C

• Lower HDL-C (less consistent effect than LDL-C)

• Raise LDL-C/HDL-C

• Raise Lp(a) some studies - physiological significance?

• No effect on LDL oxidation

• No effect on blood pressure

• Increase CHD risk

• Increase Type II diabetes risk

• Increase risk colon cancer??

• Impair EFA metabolism - issue unresolved

Page 37

As a consequence of these data…...As a consequence of these data…...

� Food and Nutrition Board of the Institute of Medicine as part of its report on : Dietary Reference Intakes for Energy, Carbohydrates, Fiber, Fat, Fatty Acids, Cholesterol, Protein and Amino Acids ….

� prepared and published a letter report on trans fatty acids

� ….summary “ There is a positive linear trend between transfatty acid intake and total and LDL cholesterol concentration, and therefore increased risk of CHD, thus suggesting a Tolerable Upper Intake Level (UL) of zero”

New food label looks like…New food label looks like…

Page 38

-150-125-100-75-50-25

0255075

100125150

Trans

2.8%en

SFAs

12%en

MUFAs

13%en

PUFAs

7%en

Average

RR

% c

ha

ng

e i

n C

HD

ris

k

-150-125-100-75-50-25

0255075

100125150

Trans

0%en

SFAs

14.8%en

MUFAs

13%en

PUFAs

7%en

Average

RR

% c

han

ge i

n C

HD

ris

k

R. R. CHD R. R. CHD -- TYPICAL U.S. FATTYPICAL U.S. FAT

( ( Fatty AcidsFatty Acids compared to compared to CarbohydrateCarbohydrate))

R. R. CHD R. R. CHD -- MODIFIED U.S. FATMODIFIED U.S. FAT

( if ( if SATSSATS replaced replaced TRANSTRANS

22/2622/26

-150-125-100-75-50-25

0255075

100125150

Trans

2.8%en

SFAs

12%en

MUFAs

13%en

PUFAs

7%en

Average

RR

% c

ha

ng

e i

n C

HD

ris

k

-150-125-100-75-50-25

0255075

100125150

Trans

0%en

SFAs

14.8%en

MUFAs

13%en

PUFAs

7%en

Average

RR

% c

han

ge i

n C

HD

ris

k

-40

-30

-20

-10

0

10

20

30

40

-40

-30

-20

-10

0

10

20

30

40

R. R. CHD R. R. CHD -- TYPICAL U.S. FATTYPICAL U.S. FAT


R. R. CHD R. R. CHD -- MODIFIED U.S. FATMODIFIED U.S. FAT

( if ( if SATSSATS replaced replaced TRANSTRANS

R. R. DIABETES R. R. DIABETES -- TYPICAL U.S. FATTYPICAL U.S. FAT


R. R. DIABETES R. R. DIABETES -- TYPICAL U.S. FATTYPICAL U.S. FAT

(if (if SATS SATS replaced replaced TRANSTRANS))

23/2623/26 KC Hayes – personal communication

Page 39

Alternatives to trans …. Alternatives to trans ….

• Animal fats?

33.3 33.5

16.0

9.7

23.3

7.0

16.6

0.0

5.0

10.0

15.0

20.0

25.0

30.0

35.0

million tonnes

Soybean oil Palm oil Rapeseed oil Sunflower oil Animal Fats Laurics Others

Total Global Oils & Fats Production

2005 = 139 million tonnes

Page 40


• Animal fats?

• Interesterified fats with high stearic acid?


0

10

20

30

40

50

60

70

80

90

100

Fatty Acid Classes

16:0

AAD34%en15:12:7P/S 0.4

Coco PKO MilkF CoaBut Tallow Pstear Palm pOle Lard Chick Olive hiOsun Canola Soyb Corn FHSBO

18:0

C18:1

18:2

18:3

t18:1

10:06:0+ 8:0

12:0

14:0

16:1

Page 41


0

10

20

30

40

50

60

70

80

90

100

Fatty Acid Classes

16:0

AAD34%en15:12:7P/S 0.4


18:0

C18:1

18:2

18:3

t18:1

10:06:0+ 8:0

12:0

14:0

16:1


• Animal fats?


• Genetically engineered oil crops?

Page 42


0

10

20

30

40

50

60

70

80

90

100

Fatty Acid Classes

16:0

AAD34%en15:12:7P/S 0.4


18:0

C18:1

18:2

18:3

t18:1

10:06:0+ 8:0

12:0

14:0

16:1


• Animal fats?


• Genetically engineered oil crops?

• Other sources of SFA – palm oil ! !

Page 43

ModeratorDennis Bier, M.D.

Professor of Pediatrics, Baylor College of MedicineParticipants

Margo A. Denke, M.D.Clinical Professor of Medicine, University of Texas Health Science Center, San Antonio

Joseph Judd, Ph. D.Former Research Leader, Diet and Human Performance Laboratory, Beltsville Human Nutrition

Research Center, USDA Agricultural Research ServiceRichard O’Brien

Industry Consultant, Author, “Fats and Oils Formulating and Processing for Applications”Fran Seligson, Ph. D.

Independent consultant and Associate Professor in the Nutrition Department at Penn StateHoward Weintraub, M.D.

Co-Clinical Director, Lipid Treatment and Research Center, New York University MedicalCenter, Clinical Associate Professor of Medicine

How much palm oil? Conservative approach How much palm oil? Conservative approach ---- based on based on current recommendations current recommendations for restricting SFA for restricting SFA ---- can calculate can calculate the amount of palm oil in a the amount of palm oil in a prudentprudent diet that satisfies various diet that satisfies various dietary guidelinesdietary guidelines

Khosla (2006) J Agro Food Ind. 17: 21-23 Hayes and Khosla, Eur J Lipid Sci Tech (2007) 109: 453-464 1717

Page 44

� Since trans are twice as potent as SFA – an equalreplacement of trans with SFA (e.g. 1 g with 1 g) will improve lipids and decrease risk

� .. further improvement with unsaturated oils

1818

1919

• Saturated fat �� Increases LDL-C �� Increases CHD risk

• Saturated fat �� Increases CHD risk !

• Does it?? Some interesting bits of data……………….

Major saturated fatty acid in palm oil is Major saturated fatty acid in palm oil is palmiticpalmitic acidacid

Page 45

-40%

-30%

-20%

-10%

0%

10%

20%

30%

40%

50%

LDL1 LDL2 LDL3 LDL4

Sf (flotation rate) 7 Sf (flotation rate) 7 -- 12 5 12 5 -- 77 3 3 -- 5 05 0--55

Dreon et al (1984) Am J Clin Nutr, 67: 828-836

Changes in LDL subfraction mass. Low Changes in LDL subfraction mass. Low �� high fat diets high fat diets (24% cal (24% cal �� 45% cal: SFA 6% cal 45% cal: SFA 6% cal �� 18% cal)18% cal)

-12%

-10%

-8%

-6%

-4%

-2%

0%

2%

Q1 Q2 Q3 Q4

% Calories% Calories 3.5 3.5 –– 7 7.1 7 7.1 –– 8.68.6 8.7 8.7 --10.5 10.6 10.5 10.6 –– 16.016.0

Mozaffarian et al, (2004) Am J Clin Nutr, 80: 1175-1184-1499

Saturated fat intake and Changes in mean minimal Saturated fat intake and Changes in mean minimal Coronary Arterial Diameter in postCoronary Arterial Diameter in post--menopausal womenmenopausal women

Page 46

SFA lower Lp(a) concentrations ?SFA lower Lp(a) concentrations ?

21

22

23

24

25

26Oleic

Mod Trans

High Trans

Sat

All subjects

mg

/dL

abc

Clevidence et al, (1997) Arterioscler. Thromb. Vasc. Biol. 17, 1657-1661,

n=58

a b

c

How would this affect CHD risk?How would this affect CHD risk?

Has been calculated that based on

1) Changes in plasma lipoproteins, replacing 2%calories from trans FA with saturated fatty acids… would decrease risk by 4%

2) Changes in additional parameters for CHD, besides lipoproteins, replacing 2% calories from trans FA with saturated fatty acids… would decrease risk by 17%

Page 47

If SFA decreased If SFA decreased –– what should be the replacement?what should be the replacement?

• Pooled analysis of 11 studies. 4-10 year follow-up

• Pooled RR evaluated in 344, 696 subjects (5, 249 coronary events , 2155 coronary deaths)

• Risk of coronary events decreased when 5% energy from SFA replaced with PUFA not MUFA or carbohydrates

Jakobsen et al , (2009) Am J Clin Nutr 89: 1425 - 1432

Additional metaAdditional meta--analysis showed no significant analysis showed no significant evidence for concluding SFA increase evidence for concluding SFA increase CHD riskCHD risk

• 5-23 year follow-up

• Pooled RR evaluated in 347, 747 subjects (11, 006 developed CHD or stroke)

• Pooled RR for CHD – 1.07 (p=0.22)

• Pooled RR for Stroke – 0.81 (p=0.11)

• Pooled RR for CVD – 1.00 (p=0.89)

Siri-Tarino et al , (2010 ) Am J Clin Nutr 91: 535 - 546

Page 48

……. ……. practical aspectspractical aspects

SFA vs tFA– not a realistic comparison

Look at specific fats/oils replacing

PHVO containing tFA

CHD risk based not just on changes

in plasma lipoproteins.

Report of Mozaffarian and Clarke (2009)

is of interest

Also risk assessment papers

(Barraj et al 2008, Mente et al 2009)

SummarySummary

Palm Oil and its products – serve a multitude of nutritional needs

Adequate supply makes palm oil the important player on the global stage

Natural fatty acid profile of palm eliminates need for hydrogenation – so ideal for trans fat-free formulations.

Even if trans FA replaced exclusively with SFA, CHD risk improved

Vast array of products using palm oil blended with other oils already in the US

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Economics of Global Fats and Oils Trade · 2011. 4. 12. · Oils & Fats (2009) Indonesia Malaysia...

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