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The Swiss Nutrition Society SGE does not like palm oil. However: “It is always a question of how often and how much a food is consumed,” says SGE spokeswoman Charlotte Weidmann. However, experts recommend vegetable oils that are high in unsaturated fatty acids such as walnut or flaxseed oil.
In its natural state, palm oil has advantages. For example, it is characterized by forms of vitamin E, which are considered to protect blood vessels and nerves, Weidmann refers to studies from the European Institute of Food and Nutrition Sciences.
But as soon as palm oil is industrially processed, things look different. It is suspected of being involved in the development of cancer, cardiovascular disease, and diabetes. Experts emphasize that all components have not yet been conclusively evaluated.
The main reason palm oil has a bad reputation is that primeval forest is cut down for oil palm monoculture and the habitat of many endangered animals is destroyed.
There are currently no official data on palm oil consumption in Europe. For France, consumption is currently estimated at two kilos per person per year. (dba)
