REDFINE HEALTH & WELLNESS WITH RBO

8th JULY 2015 Commercial Session 10:55 to 11:15am Global Rice Bran Oil Conference – 2015

Dr. Varsha, MSc PhD RD CNIS Consultant, Clinical Nutritionist Certified Nutrition Injury Specialist Founder Chair, Indian Institute of Nutritional Sciences Trustee, PTB Gujarati Sahayakari Hospital

Liquid Oils – Lard – Ghee/Vanaspati/Cooking – Margarine/Butter –

Marine oils - Cooking Oil – comprising of triglycerides extracted from seeds of plants, part of human culture for millennia & used in frying, baking, other types of cooking & dressings & can be flavored with aromatic foodstuffs such as herbs, chillies or garlic.

Primary: Secondary: (made from one • Vegetable/plant oils or more of the above) • Margarines, • Butter/milk fats • Melanges, • Reduced fat spreads • Lard/tallow/suet/dripping • Butter and Ghee [derived from animals] • Vanaspati • Mayonnaise • Marine • Cooking fats/ white fats/shortenings

India’s consumption of edible oil  to 17.5 million metric ton (mmt) in 2012-13 from 11.6 mmt in 2003-04, Solvent Extractors Association of India (SEA).

During oil year 2012 -2013, about 60% of India’s edible oil consumption met by imports. Palm oil – 75% – abundant & relatively cheaper [Malaysia & Indonesia] . Consumer Not Aware of The Benefit of Cooking Oils: Fear Rules Consumption Contradictory statements & recommendations complicate the scenario Consumer Nutritionist / Dietitian &

Consumer Fearful Misinformed Misguided

vs

Commerce

The Consumer Market Scenario  Oils : primarily a commodity market purchased by household or industrial buyers, food processers, restaurants & hotels – price sensitive  Effective distribution chain – through a complex network of C&F agents, wholesalers / stockists & retailers [kirana shops, supermarkets]  Regulation: Under the Edible Oils Packaging [Regulation] Order, 1998, edible oils cannot be sold “loose”, only in “packed” form  Oil sold in bulk [tin, HDPE containers] to institutions; In retail packs [PET bottles, can, jars, pouches] to small customers  Oil consumption – North is largest market, followed by South, West & East zones  Seasonal demand for oils & Vanaspati – September to November [peak season] Oils : primarily a commodity market – price sensitive

Income  High – catering to highly health conscious market segment. E.g. Premium branded vegetable oils  Medium – blended oils & refined oils  Low – oil sold in loose E.g Bulk oil manufactured by local players

Oil consumption – North is largest market, followed by South, West & East zones

Region  North – Mustard, rape  South – Groundnut, coconut  East – Mustard, rape  West – Groundnut Consumption of edible oil in India – A paradigm shift Indian diet proves – an increasingly oily affair

 Consumption rise surpasses country's nutritional needs by a wide margin.  Seeping into Indian diets like never before. The per capita consumption of edible or vegetable oils increased  3kg annually in 1950 to 14.2kg during 2010–11.  Disposable income amongst the growing middle class has led to change in the lifestyle, which has increased the consumption of edible oils. Consumption Pattern

Edible oilseeds cultivated in India: groundnut, mustard or rapeseed, nigerseed, safflower, sesame seed, soybean and sunflower.

Palm [imported not cultivated], soya & mustard oil consumed maximally in India. Also consumption on the rise for cottonseed oil, coconut oil & rice bran oil.

Four western India states of Gujarat, Rajasthan, Maharashtra and Madhya Pradesh, consume one- third of total edible oil consumption in the country. Preference – marked switch from groundnut oil to cottonseed oil, soybean oil and sunflower oil WHO definition of Health [since 1948] Health is a state of complete physical, mental & social well-being & not merely the absence of disease or infirmity.

There is no pill for all ills but there is an ill followed by the use of every pill Prof BM Hegde. MB, MD, FCCP,FCCP, FCCP Former VC Manipal Health University Rosemary oil boosts brain power

Fear me not We must constantly put efforts to I am as slim as you maintain good health as the popular saying goes “Prevention is always better than cure” Recommendations for use of Cooking oil in our diet

WHO-NIN workshop, 2005 recommends the intake of fats and oils for various age groups and physical activity :

 Adults (Sedentary lifestyle) – 20 to 30 g/day

 Adults (Heavy physical activity) – 30 to 40 g/day  Young children & adolescents – 30 to 50 g/day

 For an adult, not more than 30 per cent of the total calorie intake should be from fats.

Rising oil consumption, HEALTH & economic implications

Nutritional requirements of Indians – 29 grams per person per day translates into an annual vegetable oil requirement of 10.585kg per person.

@ 38.9 gm average consumption, the per capita consumption of 14.2 kg, much beyond the nutritional need of visible fats.

India – top importer of edible oil – edible oil imports have risen by 10% to 7.8 million tonne from 7.1 million tonne – demand far exceeds availability from domestic sources. Wellness: an active process of becoming aware of & making choices toward a more successful existence.

Process: Never arrive at a point were there is no possibility of improving. Aware: Continuously seeking more information about how can improve. Choices: Consider a variety of options & select that seems to be in best interest. Success: Determined by each individual to be their personal collection of accomplishments for their life.

Multidimensional, Positive & Proactive – requires primarily positive perspectives and values by which to live. A strong sense of purpose and conscious, deliberate action. Encompasses dimensions:

 Cultural  Emotional  Environmental  Intellectual  Occupational  Physical  Precepts for Wellness  Social  Spiritual Self-Responsibility

• a well person owns up to his or her responsibility for health & happiness & does not allow others to take control over decisions he/she needs to make for him/herself.

• presupposes self- awareness, including the process by which one becomes increasingly more aware of both the causes & consequences of his/her behavior. CONSUMER’S EXPECTATIONS

Spent oil [used The oil should not for frying once] smoke even on should retain its being super heated color & flavor

Cooked food should be good to eat even when consumed after a long time

Foods e.g. puris Fried goods remain softer & should retain fresher longer & essence longer not smell of frying on being fried [as most puris do after few hours] Improving the nutritional characteristics of products made from oils and fats Search for the most appropriate cooking oil…

• Heating an oil changes its characteristics.

• Oils healthy at room temperature become unhealthy when heated above certain temperatures.

• When choosing a cooking oil, it is important to match the oil's heat tolerance with the cooking method.

• 20-year dietary fat studies in the UK, the USA, & Spain [2001] – polyunsaturated oils like soya, canola, sunflower, & corn oil degrade easily to toxic compounds when heated.

• Scientists question global health authorities' recommendation that large amounts of polyunsaturated fats be incorporated into the human diet without accompanying measures to ensure the protection of these fatty acids against heat- and oxidative-degradation.

• Prolonged consumption of burnt oils led to ”atherosclerosis, inflammatory joint disease, and development of birth defects”. Drivers of nutritional improvements for food industry

 Replace SAFA by MUFA or preferably PUFA  Practically eliminate TFA  Ensure delivery of essential Omega 3 and 6  Fortify with fat soluble vitamins A and D  Preserve natural antioxidants (e.g. vit E)

Normal heating does not affect the nutritional quality of oils

 shallow frying for 20 mins at 150-180 C  Relative loss of linoleic acid < 1% and α-linolenic acid < 2%  No formation of trans-isomers

 As long as excessive temperatures are avoided, EFA survive cooking.

21 Trans fat removal: example of industry action for better health Impact of modern fats and oils products on diet and health Rice bran oil (also known as rice bran extract) is the oil extracted from the germ and inner husk of rice.

It is notable for its high smoke point. & has  vitamins,  antioxidants,  Nutrients — the works, if you may Rice Bran Oils – RBO Cooking up a healthy platter

As ‘healthy’ edible oil, RBO fits in well enough with our ‘healthy lifestyle choices’.  trans-fat-free  delicate and flavourful, suitable for high temperature cooking methods such as stir frying and deep frying. Recommendations for use of Cooking oil in our diet &

Recommend the following proportions Rice bran oil – 1 tablespoon = 15 grams Saturated fatty acid 3 grams [20%] [27-33%] SFA: Monounsaturated fatty acid 7 grams [47%] [33-40%] MUFA: Polyunsaturated fatty acid 5 grams [33%] [27-33%] PUFA

WHO Rx: PUFA:SFA ratio 0.8:1.0 & Omega 6:Omega 3 ratio 5:10 • RBO closest to WHO Rx for PUFA:SFA [30 different oil samples were tested] •  6:  3 ratio close to ideal when included in an oil blend Grades of Rice Bran Oil [as per Indian Standard]

Refined Oil: purified with chemicals to remove suspended particles, toxic substances, flavor components, color & odor, leaving behind clear & pure oil

Filtered Oil/Physical processed Oil: Obtained by traditional cold-pressing method, filtered once or twice to remove suspended particles, without any further processing. Unrefined or filtered oils retain the savoury flavor of the seed, nut or fruit from which derived i) Refined Grade: suitable for edible purposes. ii) Raw Grade 1: suitable for making vanaspati & refined oil & not for direct human consumption. iii) Raw Grade 2: suitable for industrial purposes.

The oil shall be clear & free from rancidity, adulterants, sediment, suspended & other foreign matter, separated water & added colouring & flavouring substances.

Physical Refined:– Nutritionally appears the most appropriate – Fortune, Ricela & Riso  Are all brands of rice bran oils made equal – in other words, are they all as good as another and do they meet the basic requirements?  What do we know about their ‘fatty acid profile’?  Are they free of pesticides, heavy metals and toxins—the scourge of our times? Rank Score Brand MRP Retail Best Manufactured by /100 [Rs]/ Price Before Liter [Rs] [Months] 1 91 Healthy Heart 169 159 6 Healthy Heart Foods Mahbubnagar, Andhra Pradesh 2 90 Dhara 115 99 6 Mother Dairy Fruit & Vegetable P Ltd Mother Dairy Patparganj Delhi 3 89 Ricela 135 98 9 [PR*] AG Organics Ltd Ludhiana Punjab 3 89 Nature Pure 110 89 9 Kalyani Solvex P Ltd Uttar Dinapur West Bengal 3 89 Sathi 102 82 9 Vinayak Oil & Fats P Ltd 3 89 Riso 120 105 9 [PR*] KamaniOil Industries P Ltd Mumbai

3 89 Priya Rice 98 [AP] 82 6 Ushodaya Enterprises P Ltd Hyderabad, Andhra Pradesh Rich 115 [Ind] 4 88 Fortune 115 104 9 [PR*] Adani Wilmar Ltd Amdavad, Gujarat 4 88 Tandul 100 80 6 Foods Fats & Fertilizers Ltd West Godavari, Andhra Pradesh 4 88 Porna 104 104 6 SKM Foods SKM Animal Feeds & Foods [India] Ltd Erode TamilNadu 5 87 Orysa 92 92 6 Kalessuwari Refinery Pvt Ltd Dindigul TamilNadu [Physically Refined*] Overall score mere 4 points separate the brands at the top and the bottom Comparative Tests @ NABL-accredited Laboratory [IS:3448-1984 Specification for Rice Bran Oil], PSS Rules 2011 & AGMARK (Schedule X)]

Study Samples – chemically1 & physically2 refining processes: CV Recommendation/Top Performer; Value for Money; Most Liked in Sensory Test

 1 Liter polypacks capacity packaging  Nutritional Value displayed on the packaging  Safe for consumption  Conform to “Ecomark” [product-specific] for toxic metals  Meet safe limit for aflatoxins  Pesticides not detected in any brand

1. Solvent extracted oil, neutralized with alkali, bleached with earth or activated carbon or both, and deodorized with steam or by other approved refining method. Alternatively, 2. De-acidification, bleaching and deodorization may be done by physical means. Oryzanol: complex compounds: Separating individual components > lead to the identification of 3 major fractions:

 Cycloartenyl ferulate  24-methylene cycloartanyl ferulate  Campesteryl ferulate

 act as an antioxidant,  improving solubility in cell membranes &  potentially lowering cholesterol by competitive inhibition of absorption and synthesis

 Minimum requirement 1% 31 TEST RESULTS FOR PHYSICOCHEMICAL PARAMETERS

Oryzanol, % Requirement: Not less than one per cent Clinical trials – 300 mg per day effective dose [Japan]

 a natural antioxidant known to reduce the absorption & deposition of LDL and VLDL (bad) serum cholesterol.  helps reducing hypertension.  improves bone-mineral density  improves liver function  gives relief from gastrointestinal distress.

Oryzanol was well above the minimum requirement in all tested brands, ranging between 1.25% & 1.81%.

Porna – highest – 1.181% & Riso – lowest – 1.25% TEST RESULTS

PHYSICOCHEMICAL Parameters Result Saponification value: helps detect presence of other oils/fats. For rice bran oil value between 180 and 195. Iodine value: a measure of unsaturated fats.

Unsaponifiable matter: includes substances frequently found dissolved in fatty acids & drying oils, cannot be saponified by caustic treatment, but soluble in the normal fat All brands within specified limit. solvents. < 3.5% chemically refined oil & 4.5% physically refined oil. Moisture and insoluble impurities: amount of water present in edible oils – as low as possible. Refractive index: clear & without haziness Acid value Specific gravity: ratio of density of a material to density of water & reference range of 0.910–0.920. TEST RESULTS

PHYSICOCHEMICAL Parameters Result Colour in a one-inch cell on the All brands met specified Lovibond scale [expressed as Y+5R]: an requirement important quality parameter of edible oil,  Healthy Heart scored highest in both in refining process & in market place. this parameter. Measured value of colour: between 15.8 & 19 Argemone oil Not detected in brands tested Mineral oil Absent in all the tested brands. Presence of hexane No hexane detected in any brand. Flash point: of volatile material – lowest Flash point was between 320 temperature it can vaporize to form an degrees Celsius & 322 degrees ignitable mixture in air. At flash point, the Celsius – well above the vapour may cease to burn when source of requirement. ignition is removed. The higher the flash  Healthy Heart, Dhara & Ricela point of rice bran oil, the lower is the risk – higher flash points. of ignition in the oil. > 250 degrees Celsius TEST RESULTS

Both PUFAs & MUFAs, healthy fats that benefit heart when eaten in place of unhealthy fats.

FATTY ACID PROFILE RESULT Monounsaturated fatty Range: 40.23 gm/100 gm & 44.48 gm/100 gm. acid [MUFA]: lowers level of bad cholesterol [LDL] in  The highest in Priya & lowest in Nature the blood & raises good Pure. cholesterol [HDL]. [33-40%] ICMR & NIN Rx Polyunsaturated fatty acid Range: 26.90 gm/100 gm to 37.44 gm/100 gm. [PUFA] [27-33%] ICMR & NIN Rx  The highest in Nature Pure & lowest in Porna. Saturated fatty acid [SFA] Range: 21.68 gm/100 gm to 29.25 gm/100 gm. [27-33%] ICMR & NIN Rx  The lowest in Dhara & highest in Porna. Trans fatty acid Trans fat not detected in any brand. TEST RESULTS FOR SENSORY ATTRIBUTES

Pakodas made of besan (without adding salt & spices) were fried in the oil (for equal time) & judged by panel members on these attributes: colour & appearance, flavour/odour, taste, aftertaste feel & overall acceptability.

Overall Score Brand Score out of 10 Sathi 8.44 Healthy Heart 8.40 Nature Pure 8.18 Ricela 8.14 Fortune 8.06 Porna 7.96 Dhara 7.82 Orysa 7.74 Riso 7.72 Tandul 7.46 Priya 7.28 STUDY PARAMETER RESULT Packaging: in food-grade material that does not All brands were in affect the properties of the oil and at the same time polythene packaging maintains the shelf life of the product. For Eco mark of one litre capacity. requirements, the product shall be in such packages that can be recycled or packed in biodegradable materials Marking/Labelling: containers be marked with  Most brands gave name, grade & net volume of the material in the all the information containers; manufacturer’s name & trademark, if any;  Some brands not batch number, month and the year of manufacture. given storage How Should rice Bran Oil be Stored? instruction.  Cool dark place  Though high in antioxidant levels that protect the old from downgrading over time, store in a cool place away from sunlight Shelf Life: Where the shelf life is 6 months, more Declared shelf life need for consumer awareness, particularly if large range: pack of 5 L capacity purchased, to ensure oil 6 to 9 months. remains stable within the consumption period Conclusions Summary

 Oils/fats & products – important role in our diets worldwide  Despite wide differences in dietary habits, modern products made from fats and oils are essential for healthy diets for children and adults worldwide  Switching products from animal fats to cooking oils contributes positively to a healthy diet  Significant improvements to the nutritional quality of cooking products by the food industry  RBO meets not only the recommendation of a well blended combination of SFA, MUFA & PUFA but it is the one closest to the ideal recommendation &  Of the 11 brands of RBO available with various retailers in India, the good news is that in the overall score a mere four points separate the brands at the top and the bottom.

Consumer Not Aware of The Benefit of Cooking Oils: Time to Educate & Motivate for Better Health & Wellness!

Thank you