278 OLIVE OILS AND HEALTH - palmitic acid; palmitic Palmitic acid, also known as hexadecanoic acid, is a saturated fatty acid with 16 carbon atoms, and is considered a long-chain fatty acid. It was first isolated from palm oil, in which it is highly abundant (almost 50%), and from which its name derives. palmític acid (C16H32O2) (C16:0) It is the most prevalent saturated fatty acid in the human body, where it can be both synthesised endogenously and obtained through the diet, in which it is also very abundant. In industrialised countries, palmitic acid accounts for around 60% of all saturated fatty acids consumed. It is the dominant saturated fatty acid in meat, particularly in fatty cuts of red meat. It is also present in milk and dairy products (butter, cheese, cream), as well as in margarine. It is found in varying amounts in vegetable oils, especially palm oil (nearly 50% of its composition), and in smaller amounts in olive oil (approximately 10%). Palmitic acid has numerous industrial applications, primarily due to its high concentration in palm oil. Palm oil is the most widely traded edible oil in the world, thanks to its low production cost, stability, and versatility. It is commonly used in the food industry, especially in processed foods, valued for its desirable texture and as a substitute for trans fats. However, its presence is often masked on ingredient labels under generic names such as “vegetable oils”, “vegetable fat”, “palm oil”, or “palm kernel oil”. Palm oil is also used in the cosmetics and biofuel industries, among others. The growing global demand for palm oil has led to serious environmental concerns, particularly due to large-scale deforestation of tropical rainforests. The scientific evidence concerning the health effects of palmitic acid is addressed in the entry on lauric acid. Despite some potentially beneficial effects, current recommendations advise limiting the intake of saturated fats and replacing them with healthier alternatives, such as certain unsaturated fats. Moreover, a recent study has reported a direct link between palmitic acid consumption and the promotion, or even appearance, of metastasis in certain types of cancer. However, although this study was published in a prestigious scientific journal, its findings are based on an animal model and involved high doses of the fatty acid, so further research is needed to confirm the results. Nonetheless, strong evidence exists that excessive consumption of certain fats is associated with increased risk of various types of cancer (see Chapter 14). In conclusion, and concerning saturated fatty acids individually, according to the consensus of the “Spanish Federation of Societies of Nutrition, Food and Dietetics” (FESNAD), “with the current evidence, it is not appropriate to define a precise threshold for recommended intake of saturated fatty acids in the Spanish population. However, it is advisable to reduce the consumption of foods high in these fats, such as butter, and of other foods, such as certain processed meats, such as certain processed meats, which may also contain other potentially harmful substances, in addition to saturated fatty acids. The differences in the effects of individual saturated fatty H H H H H H H H H H H H H H 1 1 1 1 1 1 1 1 1 1 1 1 1 1 ,.o Hc-c-c-c-c-c-c-c-c-c-c-c-c-c-c-c 3 I 1 1 1 1 1 1 1 1 1 1 1 1 1 'oH H H H H H H H H H H H H H H
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