Cos’è l’olio di palma? Perché si utilizza?
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Quanto olio <strong>di</strong> <strong>palma</strong> acquista<br />
Mulino Bianco ogni anno?<br />
La company Barilla acquista circa 35.000 tons. <strong>di</strong> olio <strong>di</strong> Palma ogni anno, e rappresenta una piccola<br />
percentuale <strong>di</strong> acquisti <strong>di</strong> Olio <strong>di</strong> Palma nel mondo (lo 0,05%).<br />
Mulino Bianco sta sostituendo altri oli<br />
e gras<strong>si</strong> a favore del<strong>l’olio</strong> <strong>di</strong> <strong>palma</strong>?<br />
Tra il 2010 e il 2015, a fronte <strong>di</strong> volumi <strong>di</strong> prodotto in crescita, l’utilizzo <strong>di</strong> olio <strong>di</strong> <strong>palma</strong> è <strong>di</strong>minuito del 15%.<br />
Nello stesso periodo l’utilizzo <strong>di</strong> olio <strong>di</strong> oliva è cresciuto dell’89% e quello <strong>di</strong> girasole del 394%. Queste<br />
<strong>di</strong>fferenze non sono dovute ad un obiettivo <strong>di</strong> riduzione dell’utilizzo <strong>di</strong> <strong>palma</strong>, che resta una materia prima<br />
fondamentale, quanto ad un più complesso programma della marca <strong>di</strong> riduzione dei gras<strong>si</strong> saturi dai prodotti.<br />
Le fonti<br />
Astrup A, Dyerberg J, Elwood P, Hermansen K, Hu FB, Jakobsen MU, Kok FJ, Krauss RM, Lecerf JM, LeGrand P, Nestel P,<br />
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the prevention of car<strong>di</strong>ovascular <strong>di</strong>sease: where does the evidence stand in 2010? Am J Clin Nutr 93:684–8<br />
Dalgaard R, Schmidt JH, Halberg N, Christensen P, Thrane M, Pengue WA. 2008. LCA of soybean meal. Int J LCA 13(3):<br />
pp. 240–254<br />
Econinvent database<br />
Fattore E, Bosetti C, Brighenti F, Agostoni C, Fattore G. 2014. Palm oil and blood lipid–related markers of car<strong>di</strong>ovascular<br />
<strong>di</strong>sease: a systematic review and meta-analy<strong>si</strong>s of <strong>di</strong>etary intervention trials1–3. Am J Clin Nutr. February; 1331-1350<br />
Fattore E, Fanelli R. 2012. L’olio <strong>di</strong> <strong>palma</strong> e gli effetti sulla salute. Istituto <strong>di</strong> Ricerche Farmacologiche Mario Negri.<br />
Fattore E, Fanelli R. 2013. Palm oil and palmitic acid: a review on car<strong>di</strong>ovascular effects and carcinogenicity. Int J Food Sci<br />
Nutr Posted online on 14 February, 2013. (doi:10.3109/09637486.2013.768213)<br />
Hayes KC, Pronczuk A. 2010. Replacing trans fat: the argument for palm oil with a cautionary note on interesterification. J<br />
Am Coll Nutr. 2010 Jun;29(3 Suppl):253S-284S<br />
Leclercq C, Arcella D, Piccinelli R, Sette S, Le Donne C, Turrini A. 2009. The Italian National Food Consumption Survey<br />
INRAN-SCAI 2005-06: main results in terms of food consumption. Public Health Nutr 12(12):2504-2532.<br />
Linseisen J, Welch AA, Ocke M, Amiano P, Agnoli C, Ferrari P, et al. 2009. Dietary fat intake in the European Prospective<br />
Investigation into Cancer and Nutrition: results from the 24-h <strong>di</strong>etary recalls. Eur J Clin Nutr 63 Suppl 4:S61-80.<br />
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