2026-04-17T17:20:34Zhttps://recercat.cat/oai/request

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

00925njm 22002777a 4500 dc Gesteiro, Eva author Guijarro, Luis author Sánchez-Muniz, Francisco J. author Vidal Carou, Ma. Carmen author Troncoso, Ana author Venanci, Lluis author Quilez, Joan author Anadón, Arturo author González-Gross, Marcela author Jimeno, Vicente author 2020-10-29T08:34:44Z 2020-10-29T08:34:44Z 2019-08-26 2020-10-29T08:34:44Z 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 Oli de palma Malalties cardiovasculars Indústria alimentària Palm oil Cardiovascular diseases Food industry Palm Oil on the Edge