Nutritional indices and fatty acid profiles of retail soybean and palm oils in Bangladesh
Introduction: Edible oils are a vital source of dietary fat. In populations relying on plant-based cooking oils, oil quality is an important determinant of cardiovascular health. This study aimed to quantify deviations in fatty acid (FA) composition relative to international standards and to assess the overall nutritional quality of nationally representative retail soybean oil (SBO) and palm oil (PO) samples in Bangladesh.
Authors
- Sneha Sarwar (ORCID: https://orcid.org/0000-0002-2346-6677)
- Rudaba Khondker
- Mduduzi N. N. Mbuya (ORCID: https://orcid.org/0000-0003-1230-2367)
- Md Mokbul Hossain (ORCID: https://orcid.org/0000-0002-8058-4776)
- Md Musharraf Ashraf (ORCID: https://orcid.org/0000-0003-0224-4933)
- Nisarga Bahar
- Mohammad Abu Monsur Kajal
- Sk. Shahriar Bin Rasul
- Nusrat Jahan Shorovi
- Fahmida akter
- Md. Sujan Hossen (ORCID: https://orcid.org/0009-0009-3224-8397)
- Ashek Mahfuz
- Malay Kanti Mridha
- Nazma Shaheen
- Abu Ahmed Shamim
- J. M. A. Hannan
Institutions
- Bangladesh Council of Scientific and Industrial Research (BD)
- University of Dhaka (BD)
- Global Alliance for Improved Nutrition (CH)
- American Society for Nutrition (US)
- Independent University, Bangladesh (BD)
- BRAC University (BD)
Publication Details
- Journal
- Academia Nutrition and Dietetics
- Published
- 2026-03-13
- DOI
- https://doi.org/10.20935/acadnutr8188
- Primary Topic
- Edible Oils Quality and Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00