With consumers increasingly confused by contradictory health claims around cooking oils, a new podcast series by the Malaysian Palm Oil Council (MPOC) is stepping in to simplify nutrition for Indian households. The series brings evidence-led conversations to the forefront, including an insightful set of episodes featuring nutritionist Sakshi Lalwani, who demystifies palm oil, food labels and everyday cooking choices.
Through relatable storytelling and science-backed explanations, Sakshi helps listeners understand what truly makes a cooking oil healthy—and why palm oil continues to hold significance in Indian kitchens.
Breaking Down Palm Oil Basics
In the first episode, Sakshi explains that palm oil is a plant-derived edible oil extracted from the fruit of the oil palm tree. She highlights that palm olein, the form commonly used in cooking, is naturally trans-fat free, stable at high temperatures and rich in Vitamin E tocotrienols. She also notes that red palm oil contains beta-carotene, a valuable source of provitamin A.
Sakshi breaks down the oil’s balanced fatty acid profile—approximately 50 per cent saturated, 40 per cent monounsaturated and 10 per cent polyunsaturated fats—and emphasises that the key to healthy cooking lies not in eliminating any one oil but in following mindful cooking habits and maintaining dietary balance.
Decoding “No Palm Oil” Labels
A growing trend in the packaged food industry is the prominent use of “No Palm Oil” labels. In the second episode, Sakshi explains that these claims are primarily marketing-driven, designed to make a product appear healthier without reflecting its true nutritional quality. She urges consumers to read the ingredients list, look for what oils are used instead, and evaluate the overall nutrient profile rather than relying on front-of-pack claims.
What Science Really Says About Palm Oil
The podcast reinforces that palm oil, when consumed as part of a balanced diet, offers multiple benefits. Scientific evidence shows that palm oil:
- Is stable at high temperatures, making it ideal for Indian cooking
- Has a neutral taste and long shelf life
- Forms fewer harmful compounds during frying compared to some other vegetable oils
- Is naturally trans-fat free, requiring no partial hydrogenation
- Absorbs less into food, resulting in crisp, evenly fried dishes
Additionally, red palm oil’s carotenoids and palm oil’s tocotrienols function as powerful antioxidants.
Aligned with National Dietary Guidelines
Sakshi reiterates recommendations from the ICMR–NIN Dietary Guidelines (2024), which advise limiting visible fats to 25–30 g per person per day and rotating different plant-based oils to maintain a balanced fatty acid intake. Within this framework, palm oil is presented as one of several appropriate choices for Indian households.
Connecting to India’s Edible Oil Mission
The series also touches on India’s edible oil strategy under the National Mission on Edible Oils – Oil Palm (NMEO–OP). With oil palm cultivation expanding across multiple states due to its high productivity—5–8 times more oil per hectare than many other crops—palm oil contributes to national efforts to reduce import dependency.
Challenging Misleading Labels
Echoing perspectives from industry bodies like IFBA and OTAI, the episodes caution that “No Palm Oil” claims can unintentionally mislead consumers. The series encourages shoppers to prioritise meaningful metrics such as ingredient quality, nutritional composition and cooking suitability.
This six-episode MPOC podcast aims to replace misconceptions with clarity through conversations rooted in science and everyday practicality. Each episode features experts who address nutrition, sustainability and food habits, helping Indian consumers make informed, confident choices.
