Natural variations in fatty acid composition investigated

Wageningen University & Research (WUR) is conducting a study this year on the fatty acid composition of twenty vegetable and animal oils and fats. This research is being commissioned by MVO and the results will be included in RIVM's NL Nutrition Facts Table (NEVO). The NEVO table is widely used in food consumption research by health professionals and policy makers. The oils selected for this study are representative of the European market and companies will provide three samples per type of oil, taking into account the main countries of origin. This is the second time this survey has been conducted, and the survey method will be the same as in 2018.

There is variation in the fatty acid composition of oils due to seasonal differences and genetic variation within a species. However, scientific research and communication usually uses one specific fatty acid composition for an oil without taking these natural variations into account.

Previous fatty acid composition data were outdated, incomplete, not independent or represented as ranges. In 2018, therefore, MVO commissioned WUR to compile an overview of the average fatty acid compositions of oils based on laboratory analyses. Fatty acid compositions in the 2018 NEVO table were also often outdated and inaccurate, which can negatively impact nutrition research and food consumption surveys. To address this problem, CSR decided at the time to commission an up-to-date and representative table from the independent party WUR. This year, the study will be repeated, incorporating any changes in fatty acid compositions due to climate and geopolitical conditions in source countries.

The correct sampling of oils by companies is essential for obtaining a representative fatty acid table. Samples will be collected from September through November to include oils from different shipments and origin countries. Oils on the market are often blends of different origins.

The study focuses on sampling relevant fats/refined oils commonly used as edible oils and/or ingredients, including peanut oil, butter, cocoa butter, chicken fat, corn oil, olive oil, beef fat, rapeseed oil, high-oleic rapeseed oil, palm (kernel) oil, sesame oil, shea butter, soybean oil, pork fat, sunflower oil and high-oleic sunflower oil. The results will be made publicly available for others to use with source citation.

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