How should we judge edible oils? An umbrella review of nutrition composition and health effects

Background: Current dietary guidelines in Australia and other Western countries base their edible oil and fat recommendations solely on saturated fat content due it its link to cardiovascular disease.

Aim: To determine which nutritional and bioactive components make up commonly consumed edible oils and fats and explore their health effects on high burden chronic diseases.

Methods: An umbrella review conducted in two stages. First, food composition databases and studies were examined to profile nutrient and bioactive content of edible oils and fats. Second, PUBMED and Cochrane databases were searched for umbrella reviews, systematic reviews, and, where there was insufficient review evidence identified, randomised controlled trials and cohort studies.

Results: Five nutritional and bioactive components were profiled: fatty acid composition, tocopherols, biophenols, phytosterols, and squalene. There was substantial systematic review evidence for fatty acids (n = 53 studies), tocopherols (n = 21 studies), biophenols (n = 36 studies), and phytosterols (n = 32 studies); but not squalene (n = 1 RCT). Edible oils and fats high in mono- and poly-unsaturated fatty acids, total biophenols, total phytosterols, and α-tocopherol had beneficial effects on high burden chronic disease outcomes.

Conclusion: A shift in how we judge edible oils and fats is required. Findings suggest edible oils and fats which are high in mono- and poly-unsaturated fatty acids, total biophenols, total phytosterols, and α-tocopherol should be recommended; but judgements should not be based on saturated fatty acid profile alone. Edible oils and fats should be considered together with other sources of these nutrients and bioactives recommended in dietary guidelines.