Palm oil dangers: health risks and ethical implications unveiled

The ethics of palm oil sourcing have long been known. This process is associated with the deforestation of rainforests and the destruction of natural ecosystems. Palm oil production also leads to human rights violations in agricultural areas and the brutal treatment of wild animals.

In the face of growing demand for palm oil, its ethics have been questioned. Therefore, it is essential to educate consumers about the methods of obtaining palm oil and their effects.

Food producers are keen to talk about the antioxidant properties of palm oil. However, we must remember that this refers to raw oil. Unfortunately, the oil in stores contains harmful substances, such as glycidyl esters of fatty acids and trans fatty acid isomers, which have carcinogenic properties.

Trans isomers cause a number of health problems: they contribute to atherosclerosis, increase LDL cholesterol levels while simultaneously lowering HDL levels, increase the risk of coronary heart disease and heart attack, lead to visceral obesity, and also reduce sensitivity to insulin, which can lead to type 2 diabetes. Additionally, they inhibit the action of enzymes responsible for the production of omega-3 and omega-6 fatty acids. However, palm oil causes the most significant damage to the digestive system, damaging the liver, pancreas, and intestines.

Despite these risks, food manufacturers still add palm oil to their products. We find it in spreads, chocolates, bread, ready meals, ice creams, bars, chips, and instant soups. It is also present in some cosmetics. Therefore, it is crucial to read product labels carefully and choose those that do not contain palm oil.

Research on palm oil highlights both its versatile use and economic importance, as well as its negative consequences for health and the environment. Challenges related to producing this oil lead to an ongoing debate on sustainable development and the search for more ecological alternatives.