Showing results for: Vegetable oil
A key ingredient in junk food is vegetable oil. 60% of this oil is from oil palm and soybean, production of which has been expanding in Southeast Asia and South America, resulting in widespread deforestation and biodiversity loss. In this article, the authors calculate the amount of current deforestation due to vegetable oil consumption (through junk food) and extrapolate vegetable oil demand to predict the deforestation future consumption patterns would cause by 2050.
In a joint project researchers from the University Halle-Wittenberg (Germany) looked at the direct medical treatment costs of nutrition-associated diseases related to the overconsumption of sugars, salt and saturated fatty acids. In all, the team identified 22 clinical endpoints with 48 risk-outcome pairs.
This research shows that it is possible to modify plant seeds to produce omega 3 fatty acids. Through a process of genetic modification, the research modifies the plant Camelina sativa (false flax) with genes from microalgae – the main producers of the omega 3 fatty acids DHA and EPA. The oil extracted from the seeds can then be used as a more sustainable alternative to fish oils.