Fats & oils
The great O
n the face of it, the assumption that the benefits bestowed by olive oil on our heart health will, in varying degrees, apply to its peers such as coconut and rapeseed oil (to name two) is a reasonable one. In its dietary guidelines for Americans 2020–25, the US Department of Agriculture and Department of Health and Human Services examined the properties of olive, coconut, rapeseed and vegetable oils for nutrition and cooking, plus any adverse effects as well as their overall health benefits. They used the benchmark of one tablespoon (tbsp) or 15ml for each liquid.
Ingredients Insight /
www.ingredients-insight.com
As the discussion around the health benefits of specific oils continues, one major question that needs addressing is whether the added moniker of ‘organic’ actually makes any difference when it comes to overall heart health. While organic oils – those produced from plant seeds grown without use of pesticides and chemicals – are often touted to improve heart health, be lower in fat and richer in vitamins, how true are these claims? Martin Morris investigates, hearing from Dr Bill Mullen, senior research fellow, cardiovascular and metabolic health, the University of Glasgow; Walter Zanre, managing director, Filippo Berio UK; and Giuseppe Trapani, managing director,
OGGLIO.org.
oil debate
As the report is quick to state, oils don’t contain protein or carbohydrates and are not a significant source of vitamins and minerals. Meanwhile, none of these oils – which each provided the same number of calories per tbsp – contained trans-fat, a type of fat known to be harmful to human health. What the study also found is that the most significant difference between each of the four oils is their fat profile. Extra virgin olive oil found to have the highest in monounsaturated fats, organic virgin coconut oil contained the highest levels of saturated fats while pure vegetable oil had the most polyunsaturated fatty acids per tbsp.
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