The new study published by the British Journal Sports Medicine, signed by doctors Aseem Malhotra, Rita Redberg and Pascal Meier, disputes the belief that heart disease is caused by the consumption of saturated fats: Click here to download the study.
JRC scientists of the European Commission, in collaboration with the European Union Referece Laboratory (EURL), have observed analytical methods that monitor the formation of contaminants in food. They have found that based on the composition of the food, the formation of artifacts can also occur during sample preparation, leading to misleading results: See Full Study HERE!
Based on the FAO’s Global Forest Resource Assessment 2015, it was estimated that the contribution of palm oil to global tropical deforestation is around 5%. Just 11% of forest fires in 2016 in Indonesia occurred on the territorial concessions for the cultivation of palm oil. The figures show that deforestation and forest fires must be […]
According to the NFI study, the effects on health, relative to the consumption of palm oil, are similar to the consumption of other oils rich in saturated fats. There is no scientific evidence that establish with absolute certainty the consequentiality between consumption of palm oil and the onset of cardiovascular diseases. In addition, the study […]
Palm oil could be found in many food products that we consume every day. In recent years its use has been the subject of controversies related to the alleged harmfulness. The scientific study, of the prestigious French Fund for Food and Health, finally clarifies the situation, clearing the lies that have fueled the collective phobia […]
The test carried out last April by Stiftung Warentest, the largest and most recognized consumer association in Germany, on 21 hazelnut creams has produced interesting results. The research has been structured with different indicators: taste, levels of potentially harmful substances, nutritional and physiological abilities, packaging and labeling. Among the creams examined there is also Nutella, which contains […]
A recent report of the joint venture between the FAO and the WHO has reviewed recent experiments and literature on contaminants in food. Regarding the presence of the 3-MCPD contaminant, chloropropandiol, which would be formed during the processing of vegetable oils and fats at temperatures above 200 degrees Celsius, the Examining Commission notes that: “The […]
Several doctors, on the basis of numerous systematic reviews of empirical and prospective studies, have called for a revaluation regarding the guidelines on diet models. The purpose is to re-evaluate the effects of saturated fats for health. In recent years, in fact, public health has concentrated its efforts on the elimination of trans fats from […]
Scientific literature does not mention the existence of specific components of palm oil capable of causing adverse health effects, but leads them to the high content of saturated fatty acids in palm oil compared to other food ingredients. Therefore, it was decided to propose in this opinion an exposure assessment comparing the contribution of palm […]
The role of saturated fatty acids in determining an increase in coronary risk has been reduced. In recent years, by a series of evidences, and in particular by a meta-analysis that has not found any association between their consumption and the probability of incurring a heart attack or a cerebral stroke. The consumption of saturated […]