by Jocelyn P. Alvarez
ZAMBOANGA CITY, 21 Feb. (PIA 9) - - The Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) in a press statement assured public that Virgin coconut oil (VCO) has no cholesterol content and recommended its consumption.
“Virgin coconut oil (VCO) is made up mostly of medium-chain saturated fatty acid with zero trans-fatty acid,” FNRI press statement said.
Trans-fatty acids in fats and oils , according to the FNRI “have been found to be a risk factor for coronary heart disease. It was made a mandatory component at the USDA Nutrition Labeling and Education Act (US NLEA) and Canada last January, 2003.”
The same press statement cited, “FNRI in its study showed that the fatty acid profile and moisture content of VCO is within the Philippine National Standards and Bureau of Agriculture and Fisheries Products Standards (PNS/BAFPS), while trans-fatty acid content can be declared zero.
“Like any other vegetables, VCO has no cholesterol content,” FNRI guaranteed.
“VCO has gained more competitive advantage in palatability, health and immune system against other fats and oils,” said FNRI is the statement.
The food research institute advised “VCO may be included in everyday meal to carry out fat requirement. It can be included to salads as dressing and breads and butters as spread, as well as in rice and porridge and potatoes for roasting. It can also be included in beverages like tea and coffee or shakes and smoothies.”
Further, the press statement mentioned, VCO has many other benefits aside from its nutritional and culinary uses ranging from moisturizing the skin, improving the immune system, healing diseases and even as insect repellants and biodiesel engine fuel. (JPA/ Jund Rian Doringo/FNRI-DOST/PIA- ZBST)