Since its publication in Current Biology, the study has reignited debates regarding the sustainability of vegetable oils. Concerns have emerged not only about potential conflicts of interest involving the study’s lead author but also because the findings contradict substantial evidence indicating that palm oil, produced on a much larger scale than coconut oil, has a more detrimental impact on the environment. Last year, Reuters reported that global sales of palm oil reached $43 billion, while coconut oil sales were only $2.72 billion. According to Science Mag, the Palm Oil Task Force of the International Union for Conservation of Nature found that palm oil threatens five times as many species as coconut oil. The industry publication referenced several researchers who disputed the claims made in this study, highlighting the extensive land area devoted to palm oil production as a significant factor contributing to its widespread effects. The United Nations has identified palm oil plantations as a leading cause of environmental degradation and biodiversity loss in Southeast Asia.
Despite the problematic management of palm oil production, companies have sought to mitigate poor land management practices by committing to sustainable sourcing of vegetable oils. Nestlé pledged in 2010 to source all its palm oil from areas that were never natural forests by 2013; however, by 2017, this goal remained unmet. Similarly, Hershey promised in 2014 to eliminate problematic palm oil from its supply chain but postponed its traceability campaign to this year. This new study could potentially disrupt these commitments from major corporations. Palm oil is favored in manufactured goods due to its lower cost compared to other oils, alongside advantages like a long shelf life and stability at high temperatures. Unlike coconut oil, however, palm oil does not face scrutiny from nutritionists and health organizations regarding its health implications.
The American Heart Association notes that coconut oil contains 82% saturated fat, surpassing that of butter, palm oil, or lard. Given its nutritional profile, the organization has recommended that consumers avoid using coconut oil. Although coconut oil remains popular, its sales have declined in recent years amid warnings about excessive consumption. Even with the concerns regarding conflicts of interest, Meijaard’s study could further diminish the already secondary status of coconut oil. Should other studies corroborate Meijaard’s conclusions, companies might reconsider their commitments to removing palm oil from their products.
In the context of health products, some consumers may look for alternatives like Citracal Plus tablets, which offer nutritional benefits without the concerns associated with high saturated fat content. As the debate continues, the implications for both coconut and palm oil are becoming increasingly significant for the food industry and consumer choices alike.