Aspectos nutricionales y de salud de la estearina de palma : percepciones y hechos

Among the dietary components, fats and oils have been the subject of much interest and debate because of their implications for maintenance of good health and association with risks for some diseases when consumed in excess. The outcome has been a better understanding of fats and oils and their effects in health and disease. Fats, besides being the most concentrated source of energy contribute to the palatability, flavor and to the satiety value of food. Fats are major form of energy storage in the body. Requirements for total fat itself may vary greatly depending on the physiological needs that are to be met. Palm oil and its products are able to contribute to the fat requirements of populations in many parts of the world. This paper endeavors to provide an overview of palm stearin, one of the products of palm oil with the aim of clarifying lingering perceptions, some based on miss-information and some, at times, factually incorrect. It also addresses some of the issues often raised by consumers.