Studying the Evaluation Model of the Nutritional Quality of Edible Vegetable Oil Based on Dietary Nutrient Reference Intake

Abstract

Edible vegetable oils can provide most of the fatty acids, vitamin E, and certain phytochemicals necessary in the daily human diet to facilitate the required physiological activities. However, there are many types of edible vegetable oils on the market, and evaluating their nutritional quality is a matter of significant interest to consumers and producers. Most of the existing research studies that comparatively analyze and qualitatively describe the type, content, and proportion of nutrients in edible vegetable oil lack a comprehensive method for evaluating the nutritional quality of edible vegetable oil. Based on the physical and chemical analysis of fatty acids, vitamins, and phytochemicals in edible vegetable oil, this study aims to establish a model for a comprehensive evaluation of the nutritional quality of edible vegetable oils. The characteristic nutrients in edible vegetable oil were screened as the evaluation index, while the 2013 China Dietary Reference Intake and French Population Reference Intakes For Fatty Acids was considered the evaluation threshold. When each evaluation index in the edible vegetable oil reached the range stipulated by the reference intake of dietary nutrients, the index will get 1 point. The total score of each index was accumulated to evaluate the nutritional quality of the edible vegetable oils comprehensively. In this study, 13 edible vegetable oils, including low erucic acid rapeseed oil (in America, people usually call it canola oil), soybean oil, peanut oil, sunflower seed oil, flaxseed oil, edible blend oil, olive oil, palm oil, corn oil, camellia oil, peony seed oil, sacha inchi oil, and sesame oil, were selected as the evaluation objects because they are very common in China. Seven evaluation indexes were found for total saturated fatty acids (SFAs), atherogenic fatty acids (SFAs with 12, 14, and 16 carbon chains), monounsaturated fatty acids, polyunsaturated fatty acids like linoleic acid and α-linolenic acid, vitamin E, and phytosterol. When the evaluation index met the evaluation threshold, it was scored 1 point. Scores ranged from 2 to 6. The highest scores were obtained from peony seed oil, flaxseed oil, low erucic acid rapeseed oil, and edible blend oil all of which were 6 points. The lowest score belonged to palm oil at 2 points. The higher the score, the higher the degree of satisfaction between the various nutrients in the edible vegetable oil and the dietary reference intake of this model is. This paper establishes a new method for the nutritional evaluation of edible vegetable oils, which is convenient for comparing the overall nutritional quality of different kinds of edible vegetable oils while providing a new technique for the extensive evaluation of edible vegetable oil.

The issue of acidity and alkalinity in our diet – Facts, popular beliefs, and the reality

“…Young acknowledges the positive effects of essential fatty acids, but in a rather "interesting" way, lacking evidence: "they lubricate the surface of joints", "they insulate the body" (Young and Young, 2006). These dietary suggestions are not fundamentally wrong, as they closely meet the official dietary recommendations regarding their fatty acid compositions, but because of the restrictions, the fatty acid content of the alkaline diet can be a crucial question (Szűcs, 2016;Zhao et al, 2021).…”

“…contamination of oils) In a healthy diet, the oilseed and the usage of vegetable oils are recommended in normal amounts. (Szűcs, 2016;Zhao et al, 2021) efficacy and the prophylactic features of the alkaline diet; thus, it can be stated that an alkaline diet does not support the maintenance of our health, but can rather be harmful due to its rather strict, selective, and restrictive nature. When following this diet, the lack of sufficient calcium and protein intake would increase the risk of several deficiencies.…”

An Intricate Review on Nutritional and Analytical Profiling of Coconut, Flaxseed, Olive, and Sunflower Oil Blends

“…Table 1. Nutritional and physiochemical profile of selected oils (coconut oil, flaxseed oil, olive oil, sunflower oil) (a: [21]; b: [30]; c: [31]; d: [32]; e: [24]; f: [20]; g: [33]; h: [34]; i: [35]; j: [36]; k: [37]; l: [38]; m: [39]; n: [40]; o: [41]). An 8 week clinical trial of VOs supplementation on anthropometric and biochemical parameters in 75 obese women revealed that the CO group resulted in more weight loss and lowered BMI, percent body fat, waist circumference, and waist-to-height ratio in the anthropometric examination.…”

Oxidative stability and elemental analysis of sunflower (Helianthus annuus) edible oil produced in Brazil using a domestic extraction machine

“…(2). Benefits of vegetable oils are associated with fatty acids composing them: saturated (C6:0-C20:0, no double bonds) monounsaturated (C16:1-C20:1, one double bond) and polyunsaturated (C18:2-C24:6), two up to six double bonds) (2, 3), essential components: macroand microelements, vitamins A, C, K, and E (tocopherols, tocotrienols), phytosterols, phytostanols, carotenoids, chlorophylls, polyphenols, flavonoids, acting as antioxidants and health promoting (4)(5)(6).…”