Beyond their fatty acid profile, many commonly used vegetable oils contain bioactive compounds that contribute to health outcomes.
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The advent of non-communicable diseases (NCDs) as a dominant health challenge marks a significant shift in global disease patterns from infectious outbreaks to long-term, lifestyle-related conditions. In India, this transition has been particularly rapid, driven by urbanisation, changing dietary habits and increasingly sedentary lifestyles, leading to a sharp rise in chronic illnesses across both urban and rural populations.According to the World Health Organisation, NCDs claimed at least 43 million lives in 2021, accounting for nearly 75 per cent of all non-pandemic-related deaths globally. Cardiovascular diseases alone caused around 19 million deaths, followed by cancers (10 million), chronic respiratory diseases (4 million) and diabetes (over 2 million).Fats have long been an essential part of human diets, but rapid urbanisation, industrial food systems and sedentary lifestyles have led to their disproportionate vilification, overlooking broader dietary and lifestyle imbalances that drive NCDs. Contemporary nutrition science emphasises that fats are vital for energy, vitamin absorption, hormone regulation and metabolic health, and should form a balanced part of total energy intake. The greater public health priority, as highlighted by the WHO, is replacing unhealthy fats, particularly industrial trans fats, with safer and nutritionally appropriate alternatives.Shift in thinkingThis shift in thinking is also reflected in how edible oils are now being studied. Beyond their fatty acid profile, many commonly used vegetable oils contain bioactive compounds that contribute to health outcomes. Tocotrienols in palm oil, lignans in sesame oil and oryzanol in rice bran oil are increasingly being studied for their antioxidant and metabolic benefits. Emerging evidence suggests that these compounds may help reduce oxidative stress and support healthier lipid profiles.Furthermore, the scientific conversation around fats are evolving while public health discussions are moving towards a more balanced understanding of dietary patterns, cooking practices and overall nutritional intake. This reflects a wider recognition that the role of edible oils must be viewed within the broader framework of safe, balanced diets and everyday cooking practices. The ICMR–NIN Dietary Guidelines for Indians (2024) emphasises that fats and oils should be consumed as part of a balanced diet. The guidelines recommend using a variety of oilseeds, nuts and food sources to ensure an adequate intake of essential fatty acids, while explicitly cautioning against trans fats and repeated heating of oils.Health, safety and accessNutrition, however, cannot be separated from access. The value of any food lies not only in its nutritional potential but also in whether it can be consumed safely, regularly and affordably by large populations. The broader health conversation today is, therefore, not about avoiding fats altogether, but about choosing safe oils, consuming them in balance and replacing harmful fats with better alternatives. This perspective is increasingly shaping policy and product innovation globally. From fortified edible oils to functionally enhanced blends, countries are looking at oils not merely as commodities but as vehicles of public nutrition.India, nutrition and long-term food securityFor India, this evolving conversation is particularly relevant. Edible oils are deeply embedded in daily diets across regions, cuisines and income groups. Any discussion on nutrition security must, therefore, include the role of safe, accessible and balanced fat consumption. A nutritionally balanced oil that remains accessible to households across income groups contributes meaningfully to dietary quality, food resilience and long-term food security.Strengthening domestic oilseed production through initiatives such as the National Mission on Edible Oils – Oil Palm (NMEO-OP) must, therefore, be focused on the broader goals of nutritional stability and safe access to edible oils.The author is Chief Executive Officer, Malaysian Palm Oil CouncilPublished on September 5, 2026
