Update on Edible Fats and Oils for Human Health – free one day seminar
University of Auckland, Thursday 27 November 2014
https://www.conf.auckland.ac.nz/ei/getdemo.ei?id=284&s=_4FC0OQ150.
The saturated fat and coconut oil debate
This continues with the over enthusiastic proponents marketing coconut oil as a cure- all for everything, defying the science and continuing to promote the oil as the healthiest ever. We have already reviewed the evidence and whilst it is not the intention to demonize this well established edible oil, the claims are unjustified and are illegal under our Food laws as they are not substantiated via due process. In my personal view the oil is a good quality stable fat which enhances some culinary dishes-but should be consumed in moderation. The coconut oil industry is a viable and necessary part of the edible oil and general food industry and it doesn’t need extremists making exaggerated health claims.
http://www.heartfoundation.org.nz/uploads/Evidence_paper_coconut_August_2014.pdf
Virgin Coconut Oil from Romack industries
A relatively new company in Auckland is bringing in Virgin coconut oil (wet processed) of certified quality from their production facility in East New Britain, Papua New Guinea and they have production to come online in the Milne Bay province in 2015. Current production is 24 ton per month with production to increase in early 2015. PNG Direct website is www.pngdirect.com
Recent trip to Vanuatu
This reviewer recently was in Vanuatu helping to commission a batch refinery for coconut oil. News and story in next issue.
Upcoming conference on Coconut oil-March 2015
“ Increasing the Awareness of the Health and Nutriceutical Benefits of the Coconut Oil: From Past to Present “
Where: BITEC Conference and Exhibition Centre, Bang Na, Samut
Prakan, Thailand
Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review
Although for nearly 60 years people have been urged to decrease their consumption of saturated fats to prevent heart disease, there has been surprisingly little scientific evidence that doing so actually decreases the risk of coronary heart disease events. But a new study by researchers at Harvard School of Public Health (HSPH) provides the first conclusive evidence from randomized clinical trials that people who replace saturated fat in their diet with polyunsaturated fat reduce their risk of coronary heart disease by 19 percent, compared with control groups of people who do not.
Over the past several decades, the food industry has reduced the amount of saturated fat in many products, and the public has reduced the amount of saturated fat in its food consumption. However, there has been a wide variation in the types of nutrients that have replaced this saturated fat. For example, in many products saturated fats were replaced with trans fats, which have since been determined to be detrimental. And in the overall American diet, saturated fat was generally replaced with increased consumption of refined carbohydrates and grains.
By systematically reviewing a large group of randomized clinical trials and conducting a pooled meta-analysis of these studies, the HSPH team found that increasing the intake of polyunsaturated fats as a replacement for saturated fats could significantly reduce the rate of heart attacks and cardiac deaths in the population. The study appears in the March 23 issue of the open-access journalPLoS Medicine.
Print ISSN: 0009-7322. Online ISSN: 1524-4539
High fat dairy products
The situation with dietary fat is not simple.
As an example, Dr Ulrika Ericson of Lund University Diabetes Centre in Malmo, Sweden have a paper just published in Diabetologia claiming that consumption of high-fat dairy products is associated with a lower risk of developing diabetes. They claim: “Our observations may contribute to clarifying previous findings regarding dietary fats and their food sources in relation to type 2 diabetes. The decreased risk at high intakes of high-fat dairy products, but not of low-fat dairy products, indicate that dairy fat, at least partly, explains observed protective associations between dairy intake and type 2 diabetes. Meat intake was associated with increased risk of developing diabetes regardless of fat content.”
A report is available here:
http://www.sciencecodex.com/study_shows_consumption_of_highfat_dairy_products_is_associated_with_a_lower_risk_of_developing_diabetes-141691
Copyright © 2014 American Heart Association, Inc. All rights reserved.
Circulation is published by the American Heart Association, 7272 Greenville Avenue, Dallas, TX 75231
Circulation. published online August 26, 2014
Winners Announced for the Easter Show Olive Oil Awards 2014
The Auckland A & P Association is delighted to announce the winners of the 2014 Easter Show Olive Oil Awards. The Logan Campbell Trophy and the award for Supreme Champion oil for 2014 go to the following producers:
Man O’War Olive Groves for their Frantoio / Leccino blend. Entries this year were of a high standard and the judges awarded 31 medals in all: 6 Gold medals, 14 Silver and 11 Bronze.
Waiheke Olive oil and Artisan food festival-November 22
Relaxation with family and friends and enjoyable live music, local wines and other refreshments at the Rangihoua estate. A variety of artisan food stalls and the chance to taste, buy and learn more about some of the best Extra Virgin Olive Oil in the world. Rangihoua also have been winning medals for their olive oils winning 3 Gold medals in Los Angeles.
New entrant to olive oil market- Alfa One olive oil from Hansells
An Italian family are the master growers behind Alfa One Extra Virgin Olive Oil. Wanting to supply Italy with fresher olive oil year round, they looked to the southern hemisphere to grow olives in the “off season” several years back. With the ideal location found in Australia, young plants were imported from Italy and propagated to form the “Mother Olive Grove”. The grove is now well established, with more than 100,000 trees. No pesticides or herbicides are used in the grove and waste products from processing olives are used for weed control.
Nuts and nut oils
Uncle Joes does it again winning recognition for their great tasting hazelnut and walnut oils. Another golden moment for Uncle Joes Walnut Oil which has been judged Gourmet Culinary Champion Oil, earning the gold medal at the NZ Culinary Oils Competition 2014.
Their Walnut Oil also won SILVER at the prestigious AVPA international gourmet oil competition 2014 in Paris. A total of 3 awards were won by this small family business in this competition which included 120 oils from across Europe and North Africa. Uncle Joes also produced winning oil in Mustard Seed Oil at the same AVPA international awards, receiving one of the 5 bronze medals, whilst their premium hazelnut oil received a diploma of distinction.
Olive oil exports to China
Bright Food, a Shanghai-based food company, said on Tuesday that it has a bought a majority stake in Italian olive oil maker SALOV. The purchase reflects the shifting tastes of a rising Chinese middle class, who are moving toward a more European-style diet. According to the FT, Bright said that with the latest deal it “hopes to promote Mediterranean style cooking to Chinese consumers.”
The Chinese have a growing appetite for European foods: The Wall Street Journal calculated that China imported $US184 million worth of olive oil in 2013, compared to $US1 million just a decade ago. That figure is set to growth alongside the ever-expanding purchasing power of the Chinese middle class. We should include NZ olive oil in wine shipments to China.
2nd Australian Lipid Meeting and the Omega-3 Symposium
The Omega-3 Centre in collaboration with The University of Wollongong will host the 2nd Australian Lipid Meeting and the Omega-3 Symposium at the University of Wollongong Innovation Campus from December 3 to 5, 2014.
On the first day, 3 December, the program will be hosted by The Omega-3 Centre: “The Good Science Behind Long-Chain Omega-3’s”
We will have the following guest speakers for the Omega-3 Science Day:
William Harris (University of South Dakota) – ‘The Omega-3 Index’
Thomas Brenna (Cornell University) – ‘Fatty Acid desaturase 2 & 1’
Ian Newton (Ceres Consulting) – ‘Global Update on Omega-3 ingredients and Science’
James Petrie (CSIRO) – ‘Metabolic Engineering of Plant Oils’
Peter Nichols (CRISO) – ‘Development, issues and future direction with long-chain Omega-3’
Robert Gibson (University of Adelaide) – ‘The role of omega-3 fatty acids in pregnancy and early life’
The program is attached. Registration details for the event is available online: