Due to the widespread use of palm oil in the food industry, fears about its harm are well founded, said nutritionist Mariyat Mukhina in an interview with the Slovo i Delo (16+) publication.
The attractiveness of palm oil for manufacturers is due to its low cost compared to other types of oils. However, it must be taken into account that in most cases it is transformed into trans fats that are hazardous to health.
According to the nutritionist, trans fats have a negative impact on the immune system, reduce sensitivity to insulin and can contribute to the development of cancer.
“Palm oil, which enters the human body in the form of trans fats, can be considered a silent killer. This dangerous ingredient provokes a variety of serious diseases, including cancer,” Mukhina explained.
A nutritionist advises carefully studying the composition of food products before purchasing.
