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oai:recercat.cat:2445/1715232025-12-05T14:51:05Zcom_2072_1057col_2072_478917col_2072_478924

urn:hdl:2445/171523 Palm Oil on the Edge Gesteiro, Eva Guijarro, Luis Sánchez-Muniz, Francisco J. Vidal Carou, Ma. Carmen Troncoso, Ana Venanci, Lluis Quilez, Joan Anadón, Arturo González-Gross, Marcela Jimeno, Vicente Oli de palma Malalties cardiovasculars Indústria alimentària Palm oil Cardiovascular diseases Food industry Internationally recognized Spanish experts in the food industry, nutrition, toxicology, sustainability, and veterinary science met in Madrid on July 2018 to develop a consensus about palm oil (PO) as a food ingredient. Their aim was to provide a useful, evidence-based point of reference about PO. Scientific evidence about the role of PO in food safety, nutrition and sustainability was analyzed. Main conclusions were: (1) RSPO foundation responded to the environmental impact of palm crops. The Amsterdam Declaration pursues the use of 100% sustainable PO in Europe by 2020. Awareness about choosing sustainable products will help to maintain local economies and environments in the producing countries; (2) evidence shows that a moderate intake of PO within a healthy diet presents no risks for health. No evidence justifies any change fat intake recommendations; (3) food industry is interested in assuring safe, sustainable and high-quality products. The use of certified sustainable PO is increasing; and (4) there is no evidence associating PO consumption and higher cancer risk, incidence or mortality in humans. Tolerable daily intake (TDI) for toxic contaminants (2-and 3-monochloropropanediols (MCPDs), glycidyl esters (GEs)) have been established by JECFA and EFSA. Consequently, the European Commission has modified the Contaminants Regulation for GEs and it is still working on 3-MCPDs 2020-10-29T08:34:44Z 2020-10-29T08:34:44Z 2019-08-26 2020-10-29T08:34:44Z info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Reproducció del document publicat a: https://doi.org/10.3390/nu11092008 Nutrients, 2019, vol. 11, num. 9, p. 2008 https://doi.org/10.3390/nu11092008 cc-by (c) Gesteiro, Eva et al., 2019 http://creativecommons.org/licenses/by/3.0/es info:eu-repo/semantics/openAccess MDPI Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)