21/04/2025 (The Edge Malaysia) - As the world marks World Health Day, an often overlooked kitchen staple is proving essential in the global quest for better nutrition. Palm oil — derived from the fruit of the oil palm — is the most widely consumed vegetable oil on the planet, supplying over 30% of the world’s edible oils and fats.

This golden oil has long been a pillar of food security in Asia, Africa and beyond, thanks to its year-round productivity and high yield. Yet palm oil’s role in promoting health is often misunderstood. In conjunction with World Health Day’s focus on universal well-being, it is worth examining how this ubiquitous ingredient contributes to nourishing people worldwide.

The role of fats in a healthy diet

Nutritionists emphasise that dietary fat is not the enemy of health — in fact, it is indispensable. Fats serve as structural components of cell membranes, support brain development and function, insulate vital organs and aid in absorbing fat-soluble vitamins, namely A, D, E and K.

According to the World Health Organization, about 30% of our daily energy intake should come from fats (with no more than 10% from saturated fats) to maintain a balanced diet.

In other words, some fat is necessary for the body to function optimally. The key is consuming the right kinds of fats as a part of an optimum diet. Palm oil neatly fits into this paradigm of balance. Palm oil’s fatty acid profile is about evenly split between saturated and unsaturated fats.

Of palm oil’s fat content, about 40% is monounsaturated (omega-9 fatty acids, the same heart-friendly fat found in olive oil), 10% is polyunsaturated and roughly 50% is saturated, predominantly palmitic acid. Palmitic acid is also naturally present in breast milk, as well as in common foods such as meat and dairy products.

This roughly equal mix means palm oil is semi-solid at room temperature, giving it versatility and high heat stability for cooking without the need for hydrogenation. Crucially, being a naturally derived plant oil, it contains zero cholesterol.

And unlike partially hydrogenated oils, it contributes no trans-fat to the diet — a reason it became a popular replacement for industrial trans-fat when that was banned in foods.

PALM tocotrienolS are POWERFUL antioxidants

Vitamin E in palm oil is another boon. Palm oil is one of the richest natural sources of vitamin E, about 70% of which is in the potent tocotrienol form and 30% is in the tocopherols form.

Tocotrienols are a lesser-known form of vitamin E with remarkable properties. Nutritional studies have found that palm-derived tocotrienols are 40 to 60 times more potent as antioxidants than the more common tocopherols.

These compounds have shown unique benefits in laboratory and clinical research, from neuroprotective effects to potential cholesterol-lowering and even anti-cancer effects.

Palm oil not only provides necessary calories and fatty acids, but also delivers extra nutrients that can enhance health and prevent deficiencies.

Myths, perceptions and modern realities

Palm oil’s prevalence in foods worldwide means it often finds itself at the centre of debates on healthy eating. It has sometimes been portrayed as an “unhealthy” fat due to its saturated component. However, current evidence suggests a more nuanced picture.

Public health experts note that diet-related conditions like obesity and heart disease are multifactorial — influenced by overall calorie intake, exercise, genetics and smoking habits — rather than caused by any single ingredient. Indeed, studies confirm that consuming palm oil as part of a healthy diet is not linked to specific health issues.

What matters most is the overall dietary pattern. An optimum diet that includes healthy fat like palm oil, alongside ample fruits, vegetables and whole grains, is compatible with good health.

It is also worth noting that when used to replace harmful trans-fat, palm oil can actually improve certain health markers. For example, switching from partially hydrogenated oils to palm oil has been shown to raise beneficial HDL cholesterol relative to trans-fat, reinforcing the opinion that swapping bad fats for better ones does more good than simply cutting out fat.

The latest nutritional thinking emphasises balance and variety. Palm oil, with its balanced fatty acid profile and nutrient density, can comfortably have a place at the table.

Completing the balanced diet

As we celebrate global health achievements and work to address malnutrition, the role of affordable, nutrient-rich foods is crucial. Palm oil’s story is ultimately one of balancing global food needs with nutrition and taking into consideration the types of fats and nutrients in our meals.

From playing an important role in food manufacturing and eliminating industrial trans-fat to providing cooks with a heat-stable, heart-friendly fat, this versatile oil contributes quietly yet significantly to human well-being. Improving diets worldwide isn’t about demonising any one ingredient, but about making the most of all the good options nature provides.

With its unique mix of fatty acids and vitamins, Malaysian palm oil is one such option — a staple that can help fill nutritional gaps and support healthy living for millions. In other words, to fortify your nutrition without sacrificing taste or tradition, you might consider doing what many families around the globe already do: complete your healthy diet with Malaysian palm oil.

https://theedgemalaysia.com/content/advertise/nourishing-a-healthier-world-via-malaysian-palm-oil