Bengaluru : The PHDCCI Nutraceuticals Task Force and AYUSH Committee on Thursday organised ‘NutriOil Dialogue 2026: Science, Labels & Truth about Edible Oils’ at PHD House, New Delhi, bringing together leading policymakers, medical experts, nutritionists and industry representatives to discuss evidence-based perspectives on edible oils, consumer awareness and balanced nutrition.
The conference strongly echoed Prime Minister Narendra Modi’s recent appeal urging citizens to reduce edible oil consumption by 10% as part of India’s broader fight against obesity and lifestyle-related diseases. Experts stressed that informed and balanced dietary choices while keeping healthier lifestyles are more critical than demonising any single ingredient or edible oil.
A key focus of the conference was addressing misconceptions surrounding saturated fats and palm oil through scientific evidence and expert-led discussions. Speakers highlighted that consumers should look beyond front-of-pack claims and evaluate the complete nutritional profile of food products, including sugar, salt, trans-fat content and processing levels.
Commenting as the Chief Guest on the occasion, Dr. Alka Rao, Advisor, Food Safety and Standards Authority of India (FSSAI), Government of India, said “The objective of the NutriOil conference is to address and dispel several misconceptions surrounding edible oils, including widely debated ingredients such as palm oil, through science-backed conversations and informed public awareness. FSSAI does not endorse the vilification or defamation of any food ingredient without credible scientific evidence. Our stakeholder consultation framework remains open and inclusive, allowing individuals, industry bodies and experts to present scientific data and perspectives for consideration. Palm oil continues to be widely used in Indian households and the food industry owing to its stability and suitability for high-temperature cooking applications. As India’s apex food regulator, FSSAI remains committed to promoting evidence-based nutrition awareness and encouraging balanced, informed dietary choices among consumers.”
Guest of Honour Dr. Shri Rishi Kant, Additional Economic Advisor, Department of Agriculture & Farmers Welfare, Ministry of Agriculture & Farmers Welfare, Government of India, highlighted the strategic importance of domestic palm oil cultivation under the National Mission on Edible Oils – Oil Palm (NMEO-OP) said, “India’s renewed focus on strengthening domestic palm oil cultivation is a significant step towards strengthening the country’s edible oil security and reducing import dependence. Through initiatives such as the National Mission on Edible Oils – Oil Palm (NMEO-OP), the government is creating an enabling ecosystem for farmers through improved infrastructure, financial incentives and stronger market linkages. India has also expanded its oil palm cultivation ambitions significantly, with the targeted area increasing from 6.5 lakh hectares to nearly 10 lakh hectares by 2025–26. As one of the world’s most efficient oil crops, palm oil delivers higher yields using comparatively less land, making it an important part of meeting India’s growing edible oil demand sustainably. Continued policy support, industry collaboration and farmer awareness will be critical to unlock the sector’s full potential while balancing economic growth with environmental sustainability.”
During the session on ‘Palm Oil in Focus: Facts, Science and Perspectives’, Dr. Varun Bansal, Senior Consultant, Robotics and Minimally Invasive Cardiac Surgery, Indraprastha Apollo Hospitals, stressed that no edible oil is inherently harmful when consumed in moderation as part of a balanced diet.
“No edible oil is inherently harmful to the human body when consumed in moderation as part of a balanced and healthy diet including Palm Oil. In fact, Palm oil offers a balanced fatty acid composition with less than 50% saturated fats and over 50% MUFA and PUFA, which are considered beneficial for heart health. Scientific evidence today suggests that genetic predisposition, overall dietary patterns and lifestyle habits play a far more important role in long-term health outcomes than blaming a single ingredient in isolation. Lack of physical activity, sedentary lifestyles, stress, tobacco consumption in any form, poor overall eating habits and neglecting health are among the key contributors to rising lifestyle-related health concerns and complications, rather than any one specific edible oil or ingredient alone.”
“He further emphasised that consumers should be mindful of excessive sugar intake, including heavily processed sugar-free products and instead focus on balanced nutrition, portion control and informed dietary choices. Citing a study published in the medical journal The Lancet, he noted that excessive consumption of sugar and refined carbohydrates can pose greater health risks compared to the moderate intake of fats and edible oils.,” he said.
Dr. Rajni Chopra, Professor & Head, Department of Food Science and Technology, NIFTEM, said the “Absence of Palm Oil does not automatically make a product healthier and doesn’t guarantee zero risk of cardiovascular diseases. The overall fatty acid profile of the oil such saturated to mono to unsaturated fatty acid ratio and omega 3 to omega 6 ratio, processing type remains far more important than focusing on a single oil alone. Palm Oil is generally semisolid at room temperature due presence of palmitic acid and also has a very high smoke point which makes it thermally stable oil at higher temperature. Due to semi solid nature, it also imparts desirable functional properties in food products such as snacks, bakery products, confectionery, instant foods, spreads and ready-to-eat items. Palm oil offers total 50% of unsaturated fatty acids (Omega 6 and Omega 9) along with saturated fatty acids and can be used as a good base oil for blending to achieve desirable fatty acid ratio. It’s scientifically proven that due to its high saturated fat content, when palm oil is blended with other high PUFA vegetable oil leading to thermally stable blended oil.”