The main role of the nutrition unit is to provide new scientific evidence on palm oil nutrition and keeping abreast with the latest development in science, health and nutrition. The unit focuses on providing scientific evidence for the nutritional properties of both palm oil as well as phytonutrients found in the oil.
Key research areas include lipid nutrition, oxidation, phytonutrients and pre-clinical studies. The unit also conducts human clinical intervention to evaluate the nutritional benefits of palm oil compared to other oils.
Studies have shown that palm oil is a nutritionally-balanced oil and free of trans fats and cholesterol. Scientific findings support that palm oil has a neutral effect on blood lipid profile when consumed within the recommended amounts. Palm oil is rich with a bouquet of phytonutrients such as natural vitamin E – tocotrienols and carotenoids. These phytonutrients are potent antioxidants, which promote better health and prevent diseases.
Moving forward, the Nutrition Unit will serve as the reference centre for dissemination of information and advice on palm oil nutrition.