Leading Medical and Scientific Experts Discuss Health and Nutritional Aspects of Palm Oil at Seminar in Gurugram

During the technical sessions, experts explained that palm oil is naturally free from trans fats and contains a mix of saturated and unsaturated fatty acids. It also contains Vitamin E components such as tocotrienols and tocopherols, which have antioxidant properties. Because of its stability at high temperatures, palm oil is widely used in Indian cooking methods such as frying and sautéing. When used appropriately, it maintains consistency and performs well in both household and food service applications. 

 The seminar also discussed India’s edible oil situation. As the country works towards reducing import dependence by expanding oil palm cultivation, experts noted that oil palm is one of the highest-yielding oil crops in the world, producing more oil per hectare than most other oilseeds. Given India’s growing demand for edible oils, palm oil offers a practical and scalable solution for both nutritional use and food processing needs. Strengthening domestic oil palm cultivation through scientific farming practices and supportive policies was seen as an important step toward improving long-term edible oil self-reliance. 

The seminar ended with a shared understanding that palm oil, like any edible oil, must be evaluated within the broader context of overall diet and lifestyle. Experts reiterated that informed decision-making depends on access to credible scientific information. The discussions highlighted the importance of keeping edible oil conversations practical, evidence-driven and aligned with India’s growing nutritional and food security priorities. 

If you object to the content of this press release, please notify us at pr.error.rectification@gmail.com. We will respond and rectify the situation within 24 hours.