Zelensky restricts the use of palm oil in food: what is its danger
6 November 14:32
President of Ukraine Volodymyr Zelenskyy has signed a law banning the use of palm oil in food, including baby food. This is stated in the bill card, Komersant ukrainskyi reports
“In food products intended for the final consumer and those intended for delivery to retailers, including e-commerce, the content of trans fatty acids that are not trans fatty acids naturally occurring in animal fats should not exceed 2 g per 100 g of the total amount of all fats contained in the food product,” the law says.
The labeling of food products containing, composed of, or produced with palm oil must include the inscription “Contains palm oil”.
In the name of cocoa and chocolate food products that contain, consist of or are produced with the use of palm oil, dairy products with the addition of hydrogenated vegetable fats, it is prohibited to use the terms “Chocolate”, “Chocolate with additives”, “Chocolate with filling, chocolate with filler” and other related and consonant words in any language.
The document provides for the improvement of legislation in the field of baby food in order to improve the quality of products consumed by children.
In addition, it is necessary to harmonize Ukrainian legislation in the field of baby food with the requirements of the European Union.
This Law will enter into force on the day following the day of its publication and shall be enacted one year after the date of entry into force of this Law.
What is known about palm oil
Palm oil is extracted from the fruit of the Elaeis guineensis plant, known as the oil palm, and it is a leader in the production of semi-finished and finished products, is contained in solid fats of vegetable origin, such as margarine and ghee, confectionery, and is often present in light ready-to-eat snacks, baked goods, deep fried foods and other fried products.
This oil contains saturated fats, and they form the stearic fraction of palm oil, which has a longer shelf life.
Widely used in the food industry, palm oil has several potential negative health effects.
Whatare the dangers of palm oil?
Palm oil producers go to great lengths to convince consumers that palm oil is harmless – or even good for health. However, a WHO report based on 48 scientific studies refutes these claims. In particular, the analysis of the work conducted by the organization’s experts demonstrated a convincing link between the increase in palm oil consumption in 23 countries and the increased mortality rate from coronary heart disease recorded there.
To obtain solid plastic fats, liquid vegetable oils are usually subjected to additional physical and chemical processing – partial hydrogenation. Hydrogenation is the saturation of oil with hydrogen atoms for several hours at a temperature of two to three hundred degrees Celsius, using nickel or platinum catalysts. The purpose of hydrogenation is to preserve the oil from spoilage and to allow it to be thickened to produce margarine and butter substitutes.
The process does not control when hydrogen atoms combine with unsaturated vegetable fats, turning them into extremely harmful transformed fats that are foreign to the human body. Due to the presence of hydrogen atoms, they change the way enzymes and molecules combine. That’s why trans fats have a proven detrimental effect on human health and not only cause obesity, but also heart disease, cancer, diabetes, and immune system disorders. For example, they prevent the enzyme system from digesting chemical oncogenes and drugs that can cause cancer.
Consumption of trans fats reduces the level of healthy high-density cholesterol in the blood, and increases the level of low-density cholesterol, which is deposited on the walls of arteries and leads to heart attacks.
The WHO estimates that 500,000 people die every year worldwide due to cardiovascular disease caused by excessive consumption of trans fats. People from poorer backgrounds consume such products the most.
Trans fats should provide no more than 1% of energy in the daily diet. In addition, doctors have no doubt that palm oil systematically reduces the level of healthy high-density cholesterol in the blood and increases the level of low-density cholesterol, which is deposited on the walls of arteries and leads to heart attack.
Palm oil increases the risk of cardiovascular disease because it is high in saturated fatty acids: myristic and palmitic.
In addition, in 2016, the European Food Safety Authority (EFSA) indicated that when palm oil is heated to high temperatures, harmful substances such as 3-MCPD and glycidyl esters are formed, which have potentially carcinogenic properties.
