Oil is an indispensable component of Bengali cuisine, enhancing both texture and flavor. The commonly used edible oils offer certain health benefits, including supporting heart and bone health, boosting the immune system, and improving skin condition. However, factors such as quality, processing methods, contamination risks, and consumption patterns significantly influence their nutritional value and safety.

Take a moment to reflect on your recent meals. How many dishes have you consumed without oil? While the number may vary from person to person, one thing is almost certain: dishes cooked with oil likely dominate the scale. Understanding the health impacts of edible oils is essential for making informed dietary choices.

In Bangladesh, frequently used edible oils include soybean oil, palm oil, sunflower oil, and mustard oil. Other available options in the market are rice bran oil, olive oil, canola oil, rapeseed oil, and coconut oil. Edible oils primarily consist of fats, which are classified into three types: monounsaturated fats (MUFA), polyunsaturated fats (PUFA), and saturated fats. Each type affects the body differently, making it essential to consider their health benefits as part of a balanced diet.

PUFAs include essential omega-3 and omega-6 fatty acids, which support brain and heart health. MUFAs, found in olive oil, canola oil, nut-based oils, and certain animal products, lower bad cholesterol (LDL), increase good cholesterol (HDL), and improve insulin sensitivity. Saturated fats, though controversial, can improve fat-soluble vitamin absorption, support hormonal health and the immune system, and provide a great source of energy when consumed in moderation.

Palm oil is the most consumed edible oil in Bangladesh, followed by soybean oil. Despite its high saturated fat content, palm oil is widely used in commercial food preparation due to its affordability. Dr. Nazma Shaheen, Professor at the Institute of Nutrition and Food Science, University of Dhaka, notes, "Palm olein is good but costly and rarely found in Bangladesh. The palm oil available here is loaded with saturated fats."

Sunflower oil and rice bran oil are gaining popularity as healthier alternatives due to their higher nutrient content. Mustard oil, a traditional choice for Bengali cuisine, is not recommended as edible oil by the USDA because of certain fats, such as erucic acid. Dr. Shaheen explains, "Every oil has both positive and negative aspects. Soybean oil, rich in unsaturated fats, is beneficial, but these fats can degrade under heat and light, causing peroxidation and forming trans fats."

Lower-grade soybean oils, particularly partially hydrogenated ones, may contain trans fats, which are harmful to heart health as they raise LDL and lower HDL cholesterol. Md. Abdulla Al Mamun Fahim, Deputy Brand Manager of City Group, assures, "Our oil is produced in hi-tech facilities to ensure zero trans fat."

A two-year study conducted by the Institute of Nutrition and Food Science at Dhaka University and BRAC University revealed that approximately 67% of bottled soybean oil samples in Bangladesh contained trans fats above permissible levels, while the rate for loose soybean oil was about 25%. No trans fats beyond acceptable limits were found in palm oil samples. The study highlighted that high-temperature refining processes are a major contributor to the formation of trans fats in oils.

Cold-pressed oils, extracted at low temperatures, retain more nutrients and health benefits compared to refined oils processed at high heat. "We haven't found trans fat in crude soybean. However, further study is required on this aspect," she adds.

The Bangladesh Food Safety Authority, following the guidelines of the World Health Organization (WHO), has classified trans fats as a harmful substance and set permissible limits for their presence in edible oils. Trans fats increase LDL and decrease HDL, raising the risk of coronary heart diseases, heart attacks, and strokes.

Dr. Shaheen also emphasizes the risks of mixing oils with substandard substances to cut costs, compromising nutritional value and safety. "Loose oil lacks proper packaging and vitamin fortification, making it less beneficial," she adds. However, affordability often compels low-income communities to opt for loose oils.

Affordability plays a significant role in why people, particularly in lower-income communities, opt for low-quality oil. "The pricing of the product should be left to market dynamics. Introducing efficient distribution channels can further ensure consistent availability across urban and rural areas. Subsidies or tax relief on imported raw materials could lower production costs, allowing companies to offer more affordable prices," Zafor Uddin Siddiqui, Executive Director (Marketing and Sales) of City Group.

Many brands address nutritional deficiencies by fortifying their products with vitamins A, D, and E. "As a pioneer in the industry, TEER Advanced Soybean Oil was the first brand in Bangladesh to be fortified with essential nutrients such as vitamins A, D, and E, addressing widespread nutritional deficiencies. This fortification ensures that our oils not only meet cooking needs but also contribute to improved public health. Our refining process leverages the world's leading NRT (Nutrients Retained Technology) to preserve the oil's natural nutrients, ensuring that consumers receive the healthiest possible product. This advanced technology highlights our commitment to quality and innovation in every bottle," said Zafor from City Group.

Health experts and sector professionals believe that a more responsible approach by companies to refrain from unethical practices, along with enhanced monitoring by relevant government agencies, is key to overcoming the health concerns associated with edible oils.

Promoting awareness among people is crucial for encouraging healthier oil choices. Governments and food regulators must also ensure transparency in labeling and promote awareness about healthier oil options to encourage healthier lifestyles.