Nutritional Aspects of Palm Oil – An Update

Pramod Khosla, PhD

Associate Professor,

Dept. of Nutrition & Food Science,

Wayne State University,

Detroit, MI 48202

E:mail aa0987@wayne.edu

Dietary Fatty Acids and CHD: Summary of the Evidence

Fatal CHD CHD events

Total Fat C-NR C-NR

TFA P C

SFA/CHO P-NR P-NR

MUFA/SFA

PUFA/SFA C C

Linoleic acid

Alpha Linolenic

n3 LCPUFA P C

Skeaff and Miller , (2009) Ann. Nutr. Metab. 55: 173-201

RISK FACTORS FOR CHD

Gender

Increasing age

Genetics: Family history of CHD

High TC, LDL-C

Low HDL-C

Smoking

Diabetes

Obesity

DIET

Risk calculator

Fat quality

Protein quality

Fiber

Antioxidants

Phytochemicals

Carbohydrate type

Alcohol

http://www.nhlbi.nih.gov/guidelines/cholesterol/index.htmhttp://hp2010.nhlbihin.net/atpiii/calculator.asp?usertype=profhttp://hp2010.nhlbihin.net/atpiii/calculator.asp?usertype=prof

Dietary fat composition: by fatty acid classes

Fatty Acid Classes ,%

SFA

AAD 34%en 15:12:7 P/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

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

..but serum cholesterol masks underlying 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

Threshold hypothesis

14:0 and 18:2 key factors

14:0 raises TC (linear), 18:2 lowers TC (non-linear)

Threshold level of 18:2 (5-6% en?)

16:0 becomes important as LDLr activity decreased (Hayes & Khosla, (1992), FASEB J., 6, 2600-2607)

More extensive analyses in gerbils (>50 diets)

Confirmed 14:0 and 18:2 key factors

Threshold level of 18:2 (4-5% en?)

16:0 cholesterolemic with increasing depression of LDL receptors

(Pronczuk, Khosla & Hayes, (1994), FASEB J., 8, 1191-1200)

Similar story in hamsters (Hayes, Pronczuk & Khosla, (1995), J. Nutr. Biochem., 6, 188-194)

Problem –is not the presence of SFA per se – rather it is the absence of PUFA

-0.02

0

0.02

0.04

LDL

S

cM

P

tM

So what are the effects of fatty acids classes on 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 (2003) 77: 1146-1155

MUFA & PUFA best. Trans worse than SFA

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

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

Fatty Acid Classes

16:0

AAD 34%en 15:12:7 P/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

10:0 6:0+ 8:0

12:0

14:0

16:1

10/25

Effects 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 (2003) 77: 1146-1155

14:0, 16:0 no effect 18:0, 12:0 beneficial

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 trans double bonds (margarines, shortenings, salad & cooking oils)

•Partial hydrogenationtFA. Full hydrogenation SFA •Major tFA - elaidic acid (t9 - 18:1) •Dairy and meats have t9 - 16:1 and t11 - 18:1 (vaccenic acid)

TC/HDL-C was adversely affected by the trans diet

a

1 2 3 4 5 6 7 8 9 10 11

TransPalmitate

0

20

40

60

80

100

120

140

-20

-10

0

10

20

% t

ran

sfer (

c.f

. con

trol)

16:0 Trans

p = 0.03

Khosla et al, (1997)

trans lowered HDL-C

trans increased TC/ HDL-C ratio

trans increased CETP

Dietary Fat intake and Risk of CHD and Type II Diabetes (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 5%en from carbohydrates with specific fatty acids

Effects 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

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

1.6 to 2.8% en 4.1 to 7.4% en 12 to 18% en

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

Beneficial effects with PUFA

Adverse effects with tFA

-40%

-30%

-20%

-10%

0%

10%

20%

30%

40%

50%

LDL1 LDL2 LDL3 LDL4

Sf (flotation rate) 7 - 12 5 - 7 3 - 5 0-5

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

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

-12%

-10%

-8%

-6%

-4%

-2%

0%

2%

Q1 Q2 Q3 Q4

% Calories 3.5 – 7 7.1 – 8.6 8.7 -10.5 10.6 – 16.0

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

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

Mozaedit.pdf

SFA lower Lp(a) concentrations ?

21

22

23

24

25

26Oleic

Mod Trans

High Trans

Sat

All subjects

mg/d

L

abc

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

n=58

a b

c

If SFA decreased – 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 meta-analysis showed no significant evidence for concluding SFA increase CHD 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

Micha and Mozaffarian , (2010 ) Lipids 45: 893-905

Micha and Mozaffarian , (2010 ) Lipids 45: 893-905

Effect of Fatty Acids on CVD: Weight of the

Evidence

D. Mozaffarian, MD, DrPH

10/14/10

Fish n-3 PUFA Plant n-3 PUFA Plant n-6 PUFA MUFA

Saturated Fat

Refined CHO

Trans Fat - Industrial

Benefit

Harm

Alternatives to trans ….

• Animal fats?

• Interesterified fats with high stearic acid?

• Genetically engineered oil crops?

• Other sources of SFA – palm oil ! !

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

Fatty Acid Classes

16:0

AAD 34%en 15:12:7 P/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

10:0 6:0+ 8:0

12:0

14:0

16:1

10/25

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

Fatty Acid Classes

16:0

AAD 34%en 15:12:7 P/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

10:0 6:0+ 8:0

12:0

14:0

16:1

7

5

4-5

4 - 6

4 – 5

4 - 5

20 – 30

80 – 90

55 - 75

60 – 70

5 – 9

15 - 35

Moderator Dennis Bier, M.D.

Professor of Pediatrics, Baylor College of Medicine Participants

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 Service Richard 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 State Howard Weintraub, M.D.

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

Trans Fat Replacement Roundtable Statements tcm 8 3649.pdf

0.0

5.0

10.0

15.0

20.0

25.0

30.0

35.0

Soybean

oil

Palm oil Rapeseed

oil

Sunflower

oil

Animal

Fats

Laurics Others

33.3 33.5

16.0

9.7

23.3

7.0

16.6

millio

n to

nn

es

Soybean

40%

Palm

4%

Rapeseed

12%Sunflower

10%

Coconut

4%

Others

30%

Total Area

Soybean29%

Palm 29%

Rapeseed14%

Sunflower8%

Laurics6%

Others14%

Total Vegetable Oil Output

0

1

2

3

4

SBOSunflO RapSO Palm

Tonnes/hectare/year

Soybean oil18%

Palm oil52%

Rapeseed oil3%

Sunflower oil8%

Animal Fats7%

Laurics8%

Others4%

Global Exports

Others

Taiwan

Nigeria

Russia

South Korea

South Africa

Turkey

Japan

Mexico

Bangladesh

Iran

Pakistan

N Africa

India

EU-27

China PR

-20,000 -10,000 0 10,000 20,000 30,000

Net Importers

Net Exporters (x

100

0

ton

nes

) Source: Oil World

Malaysia

“Vitamin A” activity of red palm oilc RE

Per 100 g

Relative quality

(Times

…studies have adopted different methods to 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

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

RPO.pdf

Comparison of Vitamin E Content of red palm oil & other 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 breast cancer cell proliferation and decreasing neurodegeneration

F:/Slides/Meetings/Cargill2007/Sylvester.pdfSylvester.pdfF:/Slides/Meetings/Cargill2007/JBCfigs.pptJBCfigs.ppt

• Variety of carotenoids (Vitamin A)

• Vitamin E (tocopherols and tocotrienols)

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

• So what about effects on chronic disease risk

Nutritional attributes of Palm Oil and Palm Olein

FATCHD.ppt

Palm Olein and MUFA-rich Oils exert similar effects on the ratio of Total cholesterol to HDL cholesterol (TC/HDL-C) in human subjects

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

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

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%

MandW.pdfMandW.pdfMandW.pdf

……. practical 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)

MozaClark.pdfRA1.pdfMente.pdf

Summary

Fat Quality is more important than fat quantity

Consensus on transFA and n3 PUFA effects

Trans FA replacement with SFA, CHD risk improves. Further improvement with MUFA and PUFA

Saturated fatty acids per se – need to rethink

Palm Oil – serves a multitude of nutritional needs

Supply of palm oil makes it the important player globally

Fatty acid profile of palm eliminates need for hydrogenation

Minor components help alleviate micronutrient deficiencies using food-based approach

For more details: J. Am. Coll. Nutr. (2010), 29 (3S) 237-340

Department of Nutrition.pdfAIntros.pdfAIntros.pdfAIntros.pdf