Assistant Professor Ye Peng from the Faculty of Medicine at Macau University of Science and Technology (MUST) has been invited to join the World Health Organization’s (WHO) Guideline Development Group (GDG) for guidelines on the consumption and use of tropical oils, including palm oil and coconut oil. Her role will involve providing technical recommendations regarding the use of these oils in the food industry, their safety, and their impact on human health. Palm oil, which is rich in saturated fats, is known for its stability, resistance to oxidation, and long shelf life, making it a common ingredient in products like instant noodles and French fries. However, due to its high saturated fat content, excessive consumption can raise blood lipid levels. Therefore, developing global guidelines based on evidence to ensure the appropriate use of tropical oils, including palm oil, is essential. The GDG is composed of a multidisciplinary group of experts in fields such as human nutrition, epidemiology, biology, biochemistry, food science, analytical chemistry, and food and nutrition regulation.
The appointment letter issued to Assistant Professor Ye Peng by the World Health Organization
The World Health Organization (WHO) is the leading authority on global health within the United Nations system. Its Guidelines Review Committee (GRC) ensures that WHO guidelines are developed and implemented following internationally recognized best practices and based on systematic reviews of existing evidence. To strengthen nutritional guidance, the GRC convenes GDG experts to discuss specific topics and collaborates with the WHO’s Nutrition and Food Safety (NFS) Department to develop a series of guidelines related to healthy diets.
Following the WHO's release of several guidelines on saturated fat intake, trans fats, and total fat consumption, the organization is now focusing on guidelines for the consumption and use of tropical oils such as palm oil and coconut oil. This initiative aims to meet the need for guidance, particularly as alternatives to industrially produced trans fats. The contribution of Professor Peng, along with other experts, will be crucial in shaping recommendations for the safe use and consumption of tropical oils.
