Consumption of Palm Oil eliminates dandruff, prevents cancer, relieves pain: Nutritionists

Because of palm oil’s superior nutritional content over other vegetable oils, some dietitians and lifestyle specialists have advised Nigerians to use it instead.

The head of the nutrition department at Shomolu General Hospital, Olufunmilola Adewumi, informed reporters in Lagos that the oil derived from palm trees contains linoleic acid (Omega 6), carotenoids (antioxidants), phytosterols, vitamin K, lauric and capric acids, and medium-chain triglycerides (a compound that acts as an anti-microbial and anti-fungal agent).

The nutritionist pointed out that compared to vegetable oil, which comprises 15% unsaturated fats, 50% mono-saturated fats, and 35% polyunsaturated fats, palm oil has numerous health advantages.

“Because of its rich source of vitamin E, lycopene, and beta-carotene, palm oil serves as antioxidants that reduce oxidative stress, prevent cancer, safeguard the brain tissues, and reduce age-related muscular degeneration,” Ms. Adewumi continued. “Palm oil enhances the absorption of essential vitamin A,” she noted.

Additionally, it has vitamin K, which is essential for healthy bones and blood coagulation. When taken modestly every day, vitamin K has anti-inflammatory, anti-thrombotic, anti-diabetic, and cardio-protective properties.

“Using palm oil topically helps cure wounds and skin infections, ease headaches, relieve rheumatism-related discomfort, and replenish moisture in dry skin.

“It has anti-caking properties that prevent lumps from forming in powdered products, it soothes bruises and sunburns, and it eliminates dandruff, thereby supporting hair growth,” the spokesperson stated.

Ms. Adewumi said, however, that for a healthy lifestyle, it’s critical to pay attention to the quantity of oil used when cooking, regardless of the type of oil chosen.

The nutritionist stated, “We can lower our overall calorie intake and maintain a healthy weight and lifestyle by using little oil in our cooking.”

Another licensed dietician and nutritionist from Lagos, Adaeze Oparaku, stated in her submission that using palm oil on all foods as long as it isn’t bleached is beneficial.

Ms. Oparaku continued, “When compared to other foods, palm oil had the highest source of Vitamin A in the form of beta carotene.”

“One can incorporate both palm oil and vegetable oil as a matter of diversity, but remember moderation is key,” the speaker advised.

Additionally, Momo Akwara, a nutrition advisor, stated that since heated vegetable oils can be harmful, palm oil should be the favored option for consumption in Nigeria.

According to Ms. Akwara, the reason why “the process of making vegetable oils becomes very toxic” is that Nigerians typically cook for a very long time.

According to her, incorporating palm oil into regular meals completely averted a number of serious illnesses.

“Though palm oil is far healthier, the nutrients in the oil are also destroyed if you use the same palm oil and bleach to produce ofada sauce.

The expert urged people who could not live without vegetable oil to extract oil from various fatty meats while advocating for its elimination from Nigerian kitchens.

(NAN)