“Functionally efficient food” means food/ingredients that offer health benefits beyond their nutritional value. This value includes foods/ingredients fortified with vitamins and minerals. It is crucial to consume a balanced diet of all nutrients like carbohydrates, protein, fat (oil), minerals and vitamins.
Every food we eat must be food that heals, repairs or builds. Our diet must consist of food that offers added nutritional benefits. We cook most of our meals in Nigeria with oil. Hence, the oil we choose to cook with must have a positive effect on our health.
As a cardiologist, what are your views on more functionally efficient staple foods, especially those related to heart health?
It is better to consume more functionally efficient foods because they contain nutrients essential for heart health. The best cooking oils for the heart are those that have more “poly and monounsaturated fatty acids” than “unsaturated fatty acids” (which can predispose to heart disease).
Cooking oil, apart from giving our food flavour, also supplies the body with Omega 6 and Omega 3 fatty acids fundamental for heart health. Some oils are also fortified with Vitamin A. Vitamin A is vital for eye health, building strong immunity and well-functioning reproductive systems. Vitamin D provides for healthy bones and skeletal systems and more.
Salt, apart from flavouring our meals, supplies the body with electrolytes and minerals like Iodine, which is essential in manufacturing thyroid hormones: which in turn affect the functions of body organs, including the heart.
We should avoid foods with no added benefits to health – like simple sugars. It is, however, important to note that we must eat heart-healthy foods/ingredients in moderation. Excessive consumption may have the opposite effect.
What is your take on a policy to encourage the consumption of more functionally efficient staple food?
All over the world, government agencies continuously regulate the food their citizens consume. This regulation is based on scientific and evidence-based research on nutritional value, safety, and effects of food/food products on the health of every member of their population.
Nigeria is no different. Our regulators, in conjunction with healthcare practitioners and stakeholders, need to develop, review, and monitor adherence to a robust food/food products/ingredient policy for the well-being of all of us.
An indispensable part of the Nigerian diet today is edible oil because of its varied use across all classes of people. What is the impact of oil on our foods, and how can we consume functionally better oils?
There are different types of oils Nigerians use for cooking. The most prominent are vegetable oil and palm oil. Oils, in general, are made up of fatty acids. Saturated fatty acids promote elevated blood cholesterol, “atherosclerosis and plaque formation” in our arteries, narrowing them and reducing blood supply to vital organs.
Unsaturated fatty acids reduce cholesterol levels, reduce inflammation and are generally good for the heart. Oils that contain these unsaturated fatty acids (Omega 3 and Omega 6) are preferred by Cardiologists. A readily available “heart-friendly” oil in the Nigerian market is Soya oil. These oils also contain Vitamins A, D, & E, which are also good for the heart and general health.
Atherosclerosis is the buildup of fats, cholesterol and other substances in and on the artery walls.
How can public enlightenment increase the level of awareness of the health benefits of edible oils that are functional and more nutritious?
Education and public enlightenment are vital in promoting good health practices among the population, especially when making the best food/ingredient choices. If people know better, they do better.
Unfortunately, some assume these heart-friendly oils are “too expensive” or are for a “certain class of people”. This belief makes them choose oils they believe are cheaper. They are short-term but will predispose to heart and other diseases, with long-term use of these unhealthy oils.
Our health agencies/regulators need to make mass education on nutrition and the effects of choosing the best cooking ingredients for their overall health. This enlightenment is best done via media outlets, influencers and opinion leaders in the health and wellness space
What other parameters should consumers look out for when choosing edible oil?
When choosing cooking oil, it’s essential to look for the following: is it solid at room temperature? Oils that congeal at room temperature have a high amount of saturated fatty acids or trans-fat.
Heart-friendly oil will not congeal at room temperature. Even if it doesn’t congeal at room temperature, how much saturated fatty acid does it contain? Heart-healthy oils should have less than 35 per cent saturated fat and more than 50 per cent unsaturated fat.
Ask these questions: Does the oil contain Omega 3/6 fatty acids? Is it fortified with added Vitamins like A, E and D? Is it readily available and affordable?
Most heart-friendly oils like Soya oil and Olive oil meet these criteria. Soya oil is high in polyunsaturated fats, particularly omega-6 fatty acids. This acid may help to lower cholesterol levels, reduce the risk of heart disease and improve brain function and development. It also contains vitamin E, an antioxidant that may help to protect the skin from damage caused by free radicals and improve overall skin health and may help to improve immune function.
Apart from polyunsaturated fats, Olive oil is also high in monounsaturated fats, which reduce systemic inflammation. It also contains antioxidants, lowers cholesterol levels and may help reduce the risk of stroke, heart disease and some cancers.
Could you cite global examples of a shift to better oils derived from superior production and consumer education?
An example of heart-friendly oil is Soya bean oil. It is one of the most used edible oils in the world. There has been a shift towards increased consumer education and better production in many countries I shall list.
Brazil is one of the world’s largest producers of soya oil. There has been a significant shift towards sustainable soybean production in the country.
In Europe, there has also been a rising interest in sustainable soya oil production. The European Union has introduced regulations that require food manufacturers to use sustainable soya oil.
In the US, there has been a growing interest in “high oleic” soya oil, a healthier and more sustainable alternative to traditional soybean oil.
In Nigeria, there has been a shift towards soya oil in recent years due to concerns about the health impacts of consuming large amounts of palm oil.
In South Africa, there has been a growing interest in soybean oil in recent years. Egypt is one of the largest consumers of vegetable oils in the Middle East, and there has been an increasing interest in soybean oil in recent years. Egyptian consumers, like their counterparts worldwide, have become more aware of the health benefits of soybean oil, such as its high levels of unsaturated fats and vitamin E.
What is the role of regulators in increasing the use of functionally efficient edible oils?
Beyond policy formulation, there can be mass sensitization to highlight qualities consumers should look out for when choosing edible oil.
Our health regulators must formulate policies to improve the production of functionally efficient edible oils. There also must be a deliberate effort to grow the plants and produce these oils to make them readily available and more affordable than their imported counterparts.
Education of the population on the benefits of these oils is critical through television, radio and newspaper ads, jingles and articles, peer-to-peer teaching, and social media campaigns using influencers. Thought leader opinion pieces and healthcare professionals’ education cannot be overemphasized.
There should also be legislation to ban the importation, production, and use of unhealthy and potentially unsafe cooking oils in our country.
