Palm Oil’s nutritional value recognized in ICMR-NIN’s 2024 dietary guidelines

New Delhi: The Indian Council of Medical Research (ICMR) and the National Institute of Nutrition (NIN) have released the “Dietary Guidelines for Indians-2024” in a move to bridge the awareness gap regarding healthy dietary practices across various societal segments. Among the significant highlights of the updated guidelines is the recognition of the nutritional value of palm oil, attributed to its balanced fatty acid composition and rich nutrient profile.

According to the guidelines, dietary fats are acknowledged as a crucial component of nutrition, providing concentrated energy, aiding nutrient absorption, and enhancing dietary satisfaction. Palm oil, along with other edible oils such as groundnut, cottonseed, sesame, and olive, is identified as “rich in monounsaturated fatty acids,” offering a range of health benefits, as per the NIN.

The guidelines also emphasize the importance of minor components present in dietary fats/oils, such as tocopherols, tocotrienols, and sterols, which contribute to their natural flavor and prevent rancidity due to their antioxidant properties. 

Additionally, the report highlights the significance of incorporating a variety of oils and foods rich in essential fatty acids for a well-rounded nutritional profile. While oils from sources such as palm, groundnut, cottonseed, sesame and olive are rich in monounsaturated fatty acids as compared to other oils, “linoleic (n-6) and -linolenic (n-3) acids are the simple PUFA, present only in plant foods. All vegetable oils (except coconut) are good sources of linoleic(n-6) acid”, the report stated.

“Fats play a crucial role in our diet, but it’s essential to strike a balance to optimise health outcomes,”; it said. “By making mindful choices and incorporating a diverse array of food sources, individuals can bolster their well-being and mitigate the risk of chronic diseases.”

Regarding cholesterol, the report clarifies that palm oil, like all other edible vegetable oils, does not contain cholesterol, which is present only in foods of animal origin such as milk, meat, shrimp and prawns. It added, “The plant oils in addition contain certain useful substances such as lignans, sterols, tocopherols (vitamin E) oryzanol, carotenoids – all of which reduce cholesterol and reduce oxidant damage due to ageing, inflammation which occur in chronic diseases.”

Furthermore, the report highlights the unique benefits of palm oil’s balanced fatty acid composition, which, when consumed in moderation, can help maintain healthy cholesterol levels by increasing high-density lipoprotein (HDL) cholesterol and reducing low-density lipoprotein (LDL) cholesterol. Moreover, The concentration of polyunsaturated fats in palm oil is low, reducing its pro-inflammatory properties.

In addition to addressing dietary fat, the guidelines offer recommendations on various aspects of nutrition, including essential nutrient consumption, prevalence of nutritional disorders, and promotion of healthy eating habits. The guidelines aim to narrow the awareness gap and promote informed decision-making among the populace by integrating traditional dietary practices and modern communication strategies.

“At the heart of our updated dietary guidelines is a commitment to empowering individuals to make informed choices that support their health and longevity,” stated the NIN, emphasizing the overarching goal of promoting well-being through informed dietary practices.