FACT 1 |
Long Record of Safe Use
Palm oil has been a safe and nutritious source of edible oil for healthy humans for thousands of years.
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FACT 2 |
Consumed Worldwide
Palm oil and its liquid fraction, palm olein, are consumed worldwide as cooking oils and as constituents of margarines and shortenings; these oils are also incorporated into fat blends used in the manufacture of a variety of food products as well as in home food preparation.
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FACT 3 |
Excellent Dietary Energy Source
Like other common edible fats and oils, palm oil is easily digested, absorbed and utilized in normal metabolic processes. It plays a useful role in meeting energy and essential fatty acid needs in many regions of the world.
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FACT 4 |
Free of Cholesterol and Trans Unsaturated Fatty Acids
Palm oil, like other vegetable oils, is cholestrol free. Having a moderate level of saturation, it does not require hydrogenation for use as a fat component in foods and , as such, does not contain trans fatty acids.
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FACT 5 |
Rich Carotenoids
Red (unprocessed) and red or golden (specially refined) palm oils, the major cooking oils in many parts of the world, are rich sources of beta-carotene, an antioxidant and precursor of Vitamin A and tocotrienols, all of which have antioxidant properties.
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FACT 6 |
Vitamin E Antioxidants
Palm oil and palm oil products are naturally occuring sources of the antioxidant vitamin E constituents, tocopherols and tocotrienols. These natural antioxidants act as scavengers of damaging oxygen free radicals and are hypothesized to play a protective role in cellular aging, atherosclerosis and cancer.
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