Oils and Fats News December 2015

December 2015

Lipid Seminar Nelson

This is being planned as a focused 1-2 day event in Nelson in November 2016.There is a lot of misinformation, sensationalist and inaccurate media reporting around lipids and nutraceuticals and we hope to have a seminar that is innovative and provides expert opinion and reviews of current science around the role of fat and other bioactives throughout the human life cycle. The group is currently working with assembling topics and speakers and we have sent out our first preliminary flier to get the event into diaries.

See our website for more updated information


NZ oils

Coconut Oil (again)

Coconut oil has been given a new black mark by the health establishment, with the Health Ministry and its nutrition advisers the latest to advise striking it from recipes for the good of our arteries.

Some health researchers have been alarmed by the promotion of coconut oil as a “super food” because of its high proportion of saturated fat.

The Heart Foundation advises limiting coconut oil intake because it could increase the risk of coronary heart disease.

But coconut oil supporters (mainly commercial marketers) are undeterred by the attack on what one calls a “miracle” product.

In its Eating and Activity Guidelines, published this week, the ministry says: “The recent heavy marketing of coconut oil is based on misinformation.

“Only a few studies have looked at the effect of coconut oil on humans. Their findings suggest that coconut oil is better than butter for blood cholesterol levels but not as good as unsaturated plant oils.

“The Heart Foundation considers that when indigenous people consume coconut flesh and milk along with fish and vegetables, and they are also physically active, the coconut consumption is unlikely to put them at risk of cardiovascular disease. They are in a very different situation from people who consume coconut oil along with a typical western diet.”

The ministry recommends using unsaturated plant oils such as olive, canola or rice bran oil, rather than coconut oil, as the main dietary or cooking oil.

Despite this the fanatic, non-scientifically qualified biased pushers of coconut oil continue to ignore good science and promote a product which is probably not good for those at risk of CHD in the population. Their objectives are purely monetary and they are happy to attack organisations such as the Heart Foundation and the MOH who do not agree with them.




Cancer Risk from Processed Meats

The World Health Organization’s recent determination that processed meats are carcinogenic shouldn’t come as a shock to people familiar with years of research. However, the new classification also shouldn’t be sensationalized by the media. The conclusion has been overly simplified, because it does not specify the degree of risk from the consumption of processed meats which is thousand times lower than with smoking. Dr Darren Saunders of UNSW in Australia commented sensibly as follows on their sensationalism and on the heated fats topic (see below.)

“Who could forget the recent scare about cancer risk from processed meats such as bacon? Or an earlier scare about risk from chemical exposure? Imagine the looming panic when the International Agency for Research on Cancer and the World Health Organisation release their upcoming review of evidence linking coffee with cancer.

A common mistake in reporting these findings is to confuse the strength of evidence with the degree of risk.

This week we’ve had an explosion of reports suggesting that “new” research had linked consumption of fried foods to cancer. The primary source of all the fuss appears to be report in the Telegraph published over the weekend in the United Kingdom, which was subsequently republished worldwide. Numerous derivative reports appeared on TV, radio and online and were shared widely on social media.

But here’s the problem. None of these media reports refer specifically to any new scientific publication.”


Nutritional Issues with Heated Polyunsaturates

Our non-discerning and plagiarising media recently picked up a UK story on heated fats and gave a twisted perspective on the actual scientific results. In this newsletter we actually commented on the nutritional aspects of used frying oils in this newsletter in February 2015.The headlines and Radio Live reported that cooking with vegetable oils can release high concentrations of aldehydes, which have been connected to dementia, heart disease and cancer. The scientists say polyunsaturated sunflower oil and corn oil released the highest amounts, while, olive oil and animal fats like butter, lard and goose fat were found to be safest for human consumption. (Goose fat!)

“People have been telling us how healthy polyunsaturates are in corn oil and sunflower oil. But when you start messing around with them, subjecting them to high amounts of energy in the frying pan or the oven, they undergo a complex series of chemical reactions which results in the accumulation of large amounts of toxic compounds,” said lead scientist Martin Grootveld. TheTelegraph (London) (tiered subscription model) . The knowledge around heated fats has been well understood by scientists for around 30 years and the UK professor had published his work using a new analytical technique to look at the breakdown products.

Inform Magazine, November/December, 2014, Toxic aldehydes worse than trans fats?

AOCS book Deep Frying.Chemistry Nutrition and Practical Applications, (2007) Now on sale for $90 USD or $25 for AOCS members



Low Fat Diets

A recent paper just published online in the Lancet examined low fat diets versus other interventions. Effect of low-fat diet interventions versus other diet interventions on long-term weight change in adults: a systematic review and meta-analysis published in The Lancet

Their findings suggest that the long-term effect of low-fat diet intervention on bodyweight depends on the intensity of the intervention in the comparison group. When compared with dietary interventions of similar intensity, evidence from RCTs does not support low-fat diets over other dietary interventions for long-term weight loss.
DOI: http://dx.doi.org/10.1016/S2213-8587(15)00367-8


Olive Oil Fraud

Seven of Italy’s best-known olive oil companies are being investigated for allegedly conning consumers by passing off inferior quality virgin olive oil as extra-virgin.

The alleged fraud was first discovered by an Italian consumer magazine in May and then investigated by the authorities. They announced this week that of 20 brands tested in the laboratory by specialists from the Italian customs agency, nine were found to be lower quality oil.

The producers caught up in the investigation include big names such as Bertolli, Santa Sabina and Primadonna. They are accused of passing off the slightly lower quality virgin olive oil as extra-virgin.



Analysis of Omega-3 Supplements

A recent report that claimed fish oil supplements sold in Australia and New Zealand did not meet oxidation requirements brings attention to the larger problem of flawed research, writes Kevin Krail of the Omega-3 Centre. Several organizations and experts, including the regional section of AOCS, have concerns about the study methods and data but do not have much recourse. Meanwhile, the Global Organization for EPA and DHA (GOED) conducted its own study of New Zealand fish oil supplements and found them to be acceptable. NutraIngredients (11/4).
The Global Organization for EPA and DHA Omega-3s (GOED) and the Council for Responsible Nutrition have released a white paper to clear up confusion surrounding omega-3 oxidation. The paper includes clarifications on the p-anisidine test, which is often mistakenly used on the wrong omega-3 products. The paper also discusses the health effects of oxidized omega-3 products, analytical test methods and market research. www.goedomega3.com.

Dr Peter Nichols of CSIRO has recently reviewed the whole issue of analysis, quality and implications in a very succinct, yet comprehensive article. This is available on the Oils and Fats Website and also from AAOCS.






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