- The ban of US Food and Drug Administration (FDA) on trans-fatty acids (TFA) in 2015 and the World Health Organization’s 2018 recommendations against TFA prompted the food industry to turn to palm oil as a stable and semi-solid alternative in ultra-processed foods
- Palm oil is also a valuable source of tocotrienols, a form of vitamin E with promising anti-cancer properties
- A study analysing acrylamide levels in sweet potato chips fried in different vegetable oils—including palm, coconut, canola, and soybean oils—found that soybean oil produced the highest acrylamide levels, while palm had the lowest
- The Indian Council of Medical Research (ICMR) includes palm oil in its dietary recommendations as part of a balanced and diverse diet
DR AMAN RASTOGI
One in two people will develop some form of cancer during their lifetime, sparking fear and anxiety. A cancer diagnosis can be life-changing and leads people to seek out potential triggers. One ingredient that has come under scrutiny is palm oil. However, before drawing conclusions about the world’s most widely used edible oil, it is crucial that we examine the scientific evidence.
Palm oil is used extensively in food production and cooking worldwide is undeniable. Beyond its functionality in food, researchers have studied palm oil extensively, recognising its numerous nutritional benefits. Its rise in popularity is also linked to global policy changes. For instance, the ban of US Food and Drug Administration (FDA) on trans-fatty acids (TFA) in 2015 and the World Health Organization’s 2018 recommendations against TFA prompted the food industry to turn to palm oil as a stable and semi-solid alternative in ultra-processed foods.
Palm Oil: A potential anti-cancer agent
Red palm oil contains several nutrients that may offer protective benefits against cancer. It is particularly rich in carotenoids—compounds that the body converts into vitamin A—which act as powerful antioxidants, reducing damage caused by free radicals. These free radicals can harm cells and contribute to cancer development.
Palm oil is also a valuable source of tocotrienols, a form of vitamin E with promising anti-cancer properties. Research suggests that tocotrienols can slow the growth of cancer cells, trigger their death, and prevent the formation of new blood vessels that tumors need to grow.
Additionally, palm oil contains squalene, a compound that supports overall health and may help regulate cholesterol levels. While its direct role in cancer prevention is still being explored, some studies suggest it has protective effects. Another beneficial component is lauric acid, a type of fat found in palm oil, which has demonstrated the ability to kill cancer cells while supporting the health of normal cells, helping to maintain balance in the body.
Acrylamide formation in fried foods
To separate fact from misconception, it is essential to examine scientific studies on palm oil’s relationship with cancer risk, particularly in comparison to other cooking oils. One key area of focus is acrylamide formation.
Acrylamide, a potential carcinogen, forms when carbohydrate-rich foods are deep-fried. A study analysing acrylamide levels in sweet potato chips fried in different vegetable oils—including palm, coconut, canola, and soybean oils—found that soybean oil produced the highest acrylamide levels, while palm had the lowest. Coconut and canola oils fell in between.
The degree of unsaturation in oils, measured by the iodine value (IV), correlates with acrylamide formation. More unsaturated oils tend to oxidise more easily, leading to higher acrylamide production. This suggests that palm oil, which is relatively more stable, may be a safer option than highly unsaturated oils such as soybean and canola oil when it comes to acrylamide exposure.
Moderation is key
Ultimately, like any other oil, palm oil is best consumed in moderation. The focus should not only be on the oil itself but also on the overall nutritional quality of the food it is used to prepare. The Indian Council of Medical Research (ICMR) includes palm oil in its dietary recommendations as part of a balanced and diverse diet.
To reduce the potential risks associated with high-heat cooking, consider using oils with higher smoke points, such as avocado, palm, peanut, or refined olive oil. These are better suited for sautéing, roasting, and frying. Proper cooking techniques and the moderate use of oils can help minimise the formation of harmful compounds. Reusing edible oil repeatedly for frying, as often done by street vendors, is not recommended, as it can lead to the formation of trans fats and other potentially carcinogenic substances, which pose serious health risks.
With its unique composition—including a blend of beneficial fats, vitamins, and antioxidants—palm oil can be a viable option for cooking and food preparation. However, informed consumption can help maximise its benefits while mitigating potential health concerns.
The author of this article, Dr Aman Rastogi, MCh, is Surgical Oncologist, Manipal Hospitals, New Delhi
