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Editor in charge: Food Science
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On March 5, 2021, researchers from the Institute of Food and Nutrition Development of the Ministry of Agriculture and Rural Affairs and the Oil Crop Research Institute of the Chinese Academy of Agricultural Sciences published an online publication entitled "Studying the Evaluation Model of the Nutritional Quality of Edible Vegetable Oil Based on" in the ACS Omega journal.
1 Research background
Edible vegetable oil is one of the main sources of people's dietary fat, which can provide energy and a variety of fatty acids needed by the body, and promote the digestion and absorption of fat-soluble vitamins.
According to the data from the "Test Report on Nutrition and Health Status of Chinese Residents (2010~2013)", the current average daily fat content of urban and rural residents in China is 79.
At present, the common edible vegetable oils on the market in my country include peanut oil, rapeseed oil, corn oil, soybean oil, olive oil, palm oil, sunflower oil, sesame oil, linseed oil, etc.
Therefore, in response to the above-mentioned problems, this study starts from the human body's needs, and uses the Chinese residents' dietary fatty acid reference intake as the reference threshold to establish a new type of fatty acid nutritional quality evaluation model oriented by human needs, and achieves the nutritional quality of edible vegetable oils.
2 model establishment
According to the data from the "Monitoring Report on Nutritional Status of Chinese Residents (2013)", calculated with edible vegetable oils accounting for 50% of total dietary fatty acids, calculated according to the recommended amount, the intake of total fat derived from edible vegetable oils in the daily diet per person should be 22.
3 Result analysis
Choose canola oil, soybean oil, peanut oil, sunflower oil, linseed oil, blended oil, olive oil, palm oil, corn oil, camellia oil, peony seed oil, canola oil, sesame oil, etc.
The evaluation results showed that the scores of 13 vegetable oils ranged from 2 to 6, of which canola oil, linseed oil, peony seed oil and blended oil had the highest scores, and palm oil had the lowest score.
Olive oil scores only higher than palm oil, the main reason is that the types and content of fatty acids in olive oil are not balanced.
The blended oil score is the same as that of canola oil, linseed oil, and peony seed oil, ranking first.
About the Author
Researcher Zhu Dazhou
Zhu Dazhou, male, born in 1981, deputy director of the Science and Technology Department, researcher, and master's supervisor of the Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs.
Xuemei Zhao, master student
Zhao Xuemei, female, master's degree student, born in 1996, studied at the Institute of Food and Nutrition Development of the Ministry of Agriculture and Rural Affairs.
The article "Studying the Evaluation Model of the Nutritional Quality of Edible Vegetable Oil Based on Dietary Nutrient Reference Intake" was published in ACS Omega on March 5, 2021.
