Another Belgian senator, Muriel Targnion, has stated that the consumption of palm oil increases the risk of breast cancer. Is this true?
Absolutely not! Senator Targnion makes an erroneous statement when citing the joint report by the Institut National de la Santé et de la Recherche Médicale and the Institut Gustave Roussy. The joint report published by these two research bodies finds that trans-oleic acid and trans-palmitoleic acid are suspected of causing cancer – especially breast and colorectal cancer – but Senator Targnion erroneously claims that these fatty acids are found in palm oil.
This is completely false! Like all common vegetable oils, palm oil does not contain trans fats. Only partially hydrogenated (i.e. processed) soybean and canola oils contain trans fats in significant amounts.
It should be pointed out that the trans fats referred to by Senator Targnion are found in products of ruminant origin, in particular in dairy products such as butter, cream and cheese, as well as in the fat found in meat. These trans fats are a result of natural hydrogenation caused by the anaerobic microbial flora inside the stomach of ruminants.
What Senator Targnion should have pointed out was that palm oil is the only oil that contains tocotrienols, which are believed to offer strong protection against cancer, especially breast cancer. Many medical research studies have been performed on tocotrienols from palm oil and all have demonstrated good protection against cancer, including breast cancer. Some studies have even shown a clear association between palm oil consumption and cancer remission.
Swiss MP Dominique de Buman claims that rapeseed oil produced in Switzerland is healthier than palm oil. Is this true? He believes that rapeseed oil and butter could easily replace palm oil in food products in Switzerland. What are the benefits of using palm oil, and what are the potential risks for Swiss consumers of replacing palm oil in their food?
His statement is not scientifically acceptable. The best option for consumers is to make use of a range of oils and fats to ensure a balanced intake of saturated fats as well as omega 9, omega 6 and omega 3 fats.
In fact, all fats are not equal and all have their advantages and disadvantages. Rapeseed oil contains all types of fatty acids and in particular linolenic acid (omega 3), which is also found in soybean oil and oils derived from nuts. However, this makes it sensitive to oxidation and heat. This is why scientists advise to consume this oil fresh because the combination of oxidative and thermal effects generates unnatural toxic molecules.
This is also why it is recommended to use a far more stable oil, like palm oil, for frying and to prolong the shelf-life of foods. Palm oil also has numerous other qualities; it is a ‘naturally hydrogenated’ oil that is free of trans fats and is free of genetically modified organisms (GMOs). In addition, palm oil’s unique physical properties make it very attractive for a wide range of food applications to accentuate the taste and texture of foods.
The preparation of margarine containing suitable quantities of sunflower oil, rapeseed oil and palm oil is a perfect example of products that offer a balanced intake of the four types of natural fatty acids.
Regarding the comments on butter, on the nutritional level, butter contains many short fatty acids that are quickly metabolised to make energy, but also very long chain fatty acids that have been found to cause cardiovascular problems. The complete replacement of palm oil in food products is unwelcome because it will change the taste of foods and it will also lead to Swiss consumers consuming dangerous trans fats.
It seems that while MP de Buman wants to stop using certain types of imported products in order to further promote the rapeseed and dairy industries, he has not fully considered the implications of his erroneous statement on the health of Swiss consumers.
