How a PR Campaign Led to Unhealthy
By Beatrice Trum Hunter
Trans fats form when unstable oils, predominantly polyunsaturated ones,
undergo hydrogenation. This process hardens the oils an makes them more
stable. However, the process converts the natural sis form of the oils
to an unnatural trans form.
The trans form has been shown to increase the risk of coronary heart
disease. After lengthy deliberation, the Food and Drug Administration
recently took action. The agency will require, by 2006, a specific
declaration of trans fatty acids contained in food products.
This action will affect both food processors and consumers. What is
likely to occur? Many products, formerly containing trans fatty acids,
will be reformulated to contain lower levels, and others will be labeled
"trans-free" or "not hydrogenated." How will processors be able to
formulate food products without trans fats?
Doubtless, food technologists will devise solutions. However, food
processors already have several options available. They can use oils
that have been modified, such as high oleic oils and medium-chain
triglycerides (MCTs). Or, processors could revert to palm or coconut
oils, which have served them well in the past. Unfortunately, these two
oils have been wrongly maligned.
Trans Fats are Not Saturated Fats
At present, whenever the words "trans fats" are mentioned, they are
followed by the words "and saturated fats." Wrongly, these two types of
fats have been inextricably intertwined by officials and the public.
Both types of fats are viewed as unhealthy. To equate saturated fats
with trans fats is incorrect and misleading. Saturated fats are not
created equal. Palm and coconut oils, predominantly saturated,
nevertheless are healthy oils. Food processors reluctantly had abandoned
their use in the late 1980s, because of scare tactics waged by competing
interests and misguided individuals. The story involved market concerns,
not scientific evidence.
Tropical Oils and Trade Politics
Taxing Imported Oils. As early as 1934, the U.S. Congress imposed
a tax of 3 cents per pound on palm and coconut oils intended for food,
but not for industrial use. (Less than half of these imported oils are
used in food products. The majority is used in soaps, suntan lotions,
and other nonfood uses.) According to the U.S. Department of
Agriculture, the act was "principally to protect domestically produced
vegetable oils in their use in the production of edible products."
The tax was suspended from 1957 to 1963. In 1965, a Coconut Oil Users
Committee, comprising many U.S. food companies that were using imported
coconut and palm oils in their food products, sought a repeal of the
tax. In 1966, Congress complied with the request and suspended the tax
permanently. The oils could thus enter the country duty-free. However,
lobbying efforts to protect domestic oils continued. Another bill
introduced in Congress in 1977, if successful, would have reimposed the
3-cents-per-pound tax on these imported oils used with products such as
potato chips. The bill failed.
Although these imported oils represented only a very small fraction of
oils used in food processing, domestic oil producers were concerned that
the lower prices of the imported oils would not only be attractive for
increased domestic sales but also would threaten to become global
The "Tropical Grease Campaign." By the mid-1980s, soybean oil
accounted for more than 70% of all edible oils in the United States;
palm and coconut oils, only 4%. However, the domestic oil industry
viewed with alarm the competing interest of the imported oils.
In 1986, with endorsements form other farm groups, the American Soybean
Association (ASA) launched a series of attacks that became known as the
"tropical grease campaign." The campaign created a new term, "tropical
oils," and used the phrase derisively. The term was inaccurate. Some
oils produced in temperate climates, such as peanuts, soybeans, and
other oil-bearing plants, also are produced in tropical climates. The
real targets were palm and coconut oils. The face-off was not between
tropical and temperate-climate oils, but rather between domestic and
imported ones. The ASA attempted to block competition in 1987 by trying
to persuade lawmakers to introduce legislation against
cholesterol-rising saturated fats.
This effort was abetted by a self-styled consumer crusader, Phil Sokolof,
who waged his own campaign against these oils. He established and funded
the National Heart Savers Association, and paid for full-page
advertisements in nationally distributed newspapers, with the dramatic
headline "The Poisoning of America!" He charged that tropical oils
destroy life or impair health. The combined campaigns of Sokolof and ASA
convinced many consumers that tropical oils were unhealthy, and
consumers should be warned on product labels. A call for labeling.
The ASA viewed potential legislation on labeling as its "biggest weapon"
against foreign-oil producers. The ASA ominously warned its members that
foreign producers "are trying to put you out of business."
FDA officials testified against labels that highlighted tropical oils.
The FDA press officer, Chris Lecos, suggested that instead of
descriptions of which oils are used, "we need labeling on fatty acid
content and a breakdown between polyunsaturated and saturated fats."
U.S. Trade Representative Clayton Yeuter admitted that "the main
objective of the proposed tropical labeling legislation was to protect
the domestic oil industry."
The Institute of Shortening and Edible Oils charged: "The health angle
is a smoke screen for a trade issue. …Specific labeling of foods in
regard to their content of the so-called tropical oils is clearly
discriminatory and without scientific basis."
The Malaysian palm oil industry, the largest supplier of palm oil,
protested against what it termed a "smear campaign" waged by rival
American farmers. The group complained to the advertising division of a
radio broadcasting company about deceptive advertisements, and caused
ASA to withdraw its advertisement claims. Similarly, the Philippines
coconut oil industry, the major supplier of coconut oil, complained of
false reports being circulated about its product.
Conversion, with Problems
The campaign succeeded in having major food processors reformulate their
products with domestically produced oils. According to food writer Jane
Heimlich, the anti-tropical-oil campaign resulted in a switch to "true
artery-clogging horrors-partially hydrogenated oils."
The reformulation created problems. Palm and coconut oils resist
oxidation and are highly stable. They do not require hydrogenation, and
are trans-free. However, many of the domestic oils are predominantly
polyunsaturated, which makes them quite unstable, and subject to
oxidation. To make them more stable, they need to be hydrogenated. A
major portion of soybean oil, for example, is hydrogenated.
Food processors switched reluctantly. Palm and coconut oils have
advantages over hydrogenated vegetable oils from the viewpoint of food
processing. Palm oil can be separated readily by a physical process into
a liquid fraction (palm olein) and a solid fraction (palm stearin).
Manufacturers can make bakery shortening from a blend of palm oil and
palm sterin, yet leave all the polyunsaturates intact. The resulting
food product has no trans fats. Also, both palm and coconut oils are
highly suitable for frying because of their high oxidative stability.
Because palm and coconut oils are semi-solid naturally, they do not
require hydrogenation. Unlike many other vegetable oils, extraction can
be done without the use of harsh chemical solvents. These oils have low
foaming tendencies when heated, so they do not require the use of
anti-foaming agents. Because these oils have high smoke points, they
resist polymerization and oxidation.
These features benefit food processors, but do they harm consumers? The
aggressive campaign against these oils was intended to make consumers
fearful of unhealthy qualities in the oils, and to pressure food
processors to eliminate them. However, the scientific evidence
demonstrates that palm and coconut oils are healthful.
The Scientific Evidence
At the height of the campaign waged against palm oil, the July 1987
issue of Nutrition Reviews printed a short review of new findings about
palm oil. Palm oil does not act like a saturated fat. On the contrary,
animal studies showed that palm oil acts more like an unsaturated fat.
Palm oil contains 40% oleic acid and 10% linoleic acid. Both of these
fatty acids are effective in lowering plasma cholesterol. Also, palm oil
contains tocotrienols, which lower cholesterol. Special triglyceride
species and some non-triglyceride species identified in palm oil may
have physiologic properties that differ form most saturated fats. A
fraction of palm oil is very rich in vitamin E, and also contains large
amounts of carotenoids. Both are beneficial in maintaining membrane
fluidity and function. In fact, because of its carotene and vitamin E
content, palm oil reduces blood clotting that can lead to stroke. The
newer findings showed that palm oil had beneficial effects on blood
lipids, and reduced cardiovascular risks, thrombosis, and
Later, it was found that palm oil is the richest know source of natural
carotenoids. By 1993, a natural carotene complex product was extracted
from palm oil.
Similarly, newer findings about coconut oil demonstrated that it, too,
is a healthy fat. In 1988, N.W. Istfan of Harvard University Medical
School's Nutrition Coordinating Center, vindicated coconut oil. Dr.
Istfan reported: "For the U.S. consumer, the use of coconut oil does not
increase the role of heart disease." Other researchers demonstrated that
coconut oil reduces the risk of atherosclerosis, heart disease, cancer,
and other degenerative conditions. It helps prevent bacterial, viral,
and fungal infections, as a result of its antimicrobial component,
lauric acid, which is found solely in coconut oil and in breast milk.
Coconut oil is rich in MCTs, which provide an immediate source of fuel
and energy, and enable the human body to metabolize fat efficiently.
This feature helps dieters, athletes, individuals who have difficulty
digesting fat, and those with impaired immune systems. Unlike some
saturated fats, coconut oil does not raise cholesterol.
The historic evidence strengthens recent findings about palm and coconut
oils. Many groups of people, throughout the world, have thrived on these
oils in their daily diets, without experiencing negative health effects.
Coming Full Circle. If some food processors choose to revert to
their use of palm and coconut oils-which served them well in the past-an
irony should be noted: Instead of the former label declaration
announcing that the product contained "NO TROPICAL OILS!" the newer
labels may announce "CONTAINS TROPICAL OILS! NO TRANS FATS!" Such labels
would come full circle.
This article originally appeared in the August 2003 issue of
Consumers' Research, vol. 86 no. 8.
This website is for
informational purposes only, and is educational in nature. Statements
made here have not been evaluated by the FDA. Nothing stated on this
website is intended to diagnose, treat, cure or prevent any disease.
Copyright © Coconut Research Center, 2004
"Coconut oil is the healthiest oil on
earth."-Bruce Fife, N.D.
"Coconut oil is the healthiest oil
you can use."-Joseph Mercola, D.O.
Coconut oil is the world's only
natural low-calorie fat.
Why has coconut oil had a bad
reputation in the past? It's not what you might think. The reason has
nothing to do with science or with health.