Bhavani Shankar1, Nalitra Thaiprasert2, Shabbir Gheewala3, Richard Smith4. 1. 1Leverhulme Centre for Integrative Research in Agriculture and Health and Centre for Development,Environment and Policy,SOAS University of London,36 Gordon Square,London WC1H 0PD,UK. 2. 2Faculty of Economics,Chiang Mai University,Chiang Mai,Thailand. 3. 3Joint Graduate School of Energy and Environment,Centre of Excellence on Energy Technology and Environment,King Mongkut's University of Technology Thonburi (KMUTT),Bangkok,Thailand. 4. 4Faculty of Public Health & Policy,London School of Hygiene & Tropical Medicine,London,UK.
Abstract
OBJECTIVE: Palm oil is a cheap and versatile edible oil in widespread use as a food ingredient that has been linked to negative health and environmental outcomes. The current study aimed to understand the prospects for future health-focused policy development to limit food use of palm oil and promote a greater diversity of oils in Thailand's food system. DESIGN: Eighteen semi-structured interviews were conducted with a range of stakeholders. The interviews probed views on the economic, health and environmental dimensions of the issue, the prospects for health-focused policy development and the policy development process. Transcripts were analysed using a health policy analytical framework. SETTING: Thailand. SUBJECTS: Stakeholders from a range of ministries, regulatory agencies, the private sector, non-governmental organizations and academia. RESULTS: There are several impediments to the emergence of strong regulation, including the primacy of economic considerations in setting policy, doubt and misperception about health implications and a complex regulatory environment with little space for health-related considerations. At the same time, some sections of the food industry producing food for domestic consumption are substituting palm with other oils on the basis of consumer health perceptions. CONCLUSIONS: Strong regulation to curb the growth of palm oil is unlikely to emerge soon. However, a long-term strategy can be envisaged that relies on greater policy support for other indigenous oils, strategic rebalancing towards the use of palm oil for biofuels and oleochemicals, and harnessing Thailand's food technology capabilities to promote substitution in food production in favour of oils with healthier fatty acid composition.
OBJECTIVE:Palmoil is a cheap and versatile edible oil in widespread use as a food ingredient that has been linked to negative health and environmental outcomes. The current study aimed to understand the prospects for future health-focused policy development to limit food use of palmoil and promote a greater diversity of oils in Thailand's food system. DESIGN: Eighteen semi-structured interviews were conducted with a range of stakeholders. The interviews probed views on the economic, health and environmental dimensions of the issue, the prospects for health-focused policy development and the policy development process. Transcripts were analysed using a health policy analytical framework. SETTING: Thailand. SUBJECTS: Stakeholders from a range of ministries, regulatory agencies, the private sector, non-governmental organizations and academia. RESULTS: There are several impediments to the emergence of strong regulation, including the primacy of economic considerations in setting policy, doubt and misperception about health implications and a complex regulatory environment with little space for health-related considerations. At the same time, some sections of the food industry producing food for domestic consumption are substituting palm with other oils on the basis of consumer health perceptions. CONCLUSIONS: Strong regulation to curb the growth of palmoil is unlikely to emerge soon. However, a long-term strategy can be envisaged that relies on greater policy support for other indigenous oils, strategic rebalancing towards the use of palmoil for biofuels and oleochemicals, and harnessing Thailand's food technology capabilities to promote substitution in food production in favour of oils with healthier fatty acid composition.
Authors: Henning Tarp Jensen; Marcus R Keogh-Brown; Bhavani Shankar; Wichai Aekplakorn; Sanjay Basu; Soledad Cuevas; Alan D Dangour; Shabbir H Gheewala; Rosemary Green; Edward J M Joy; Nipa Rojroongwasinkul; Nalitra Thaiprasert; Richard D Smith Journal: Food Policy Date: 2019-02 Impact factor: 4.552
Authors: Jeff Waage; Laura Cornelsen; Alan D Dangour; Rosemary Green; Barbara Häsler; Elizabeth Hull; Deborah Johnston; Suneetha Kadiyala; Karen Lock; Bhavani Shankar; Richard D Smith; Helen L Walls Journal: Glob Chall Date: 2018-04-03
Authors: Marcus R Keogh-Brown; Henning Tarp Jensen; Sanjay Basu; Wichai Aekplakorn; Soledad Cuevas; Alan D Dangour; Shabbir H Gheewala; Rosemary Green; Edward Jm Joy; Nipa Rojroongwasinkul; Nalitra Thaiprasert; Bhavani Shankar; Richard D Smith Journal: Popul Health Metr Date: 2019-08-16