Nonhypercholesterolemic effects of a palm-oil diet in Malaysian volunteers

Article Abstract:

Previous studies have reported that saturated fats increase blood cholesterol levels, while polyunsaturated fats (PUFAs) reduce cholesterol levels. These findings have raised great concern over the use of tropical oils, such as palm oil and coconut oil, because they are high in saturated fat. However, several studies have reported that palm oil actually reduces cholesterol levels. Palm oil is 50 percent saturated fat and 50 percent unsaturated fat, mainly as oleic acid. Recent studies have indicated that oleic acid is as effective as PUFAs in lowering cholesterol levels, and this may explain why palm oil has been reported to reduce cholesterol levels. In Asian countries such as Malaysia, foods cooked in palm oil are a common part of the diet. To evaluate the effect of different types of dietary fat on blood cholesterol levels, 83 Malaysian volunteers consumed foods prepared with either palm oil, coconut oil or corn oil (a polyunsaturated oil); foods made with one type of oil were consumed for a five-week period and then the diet was switched, until each of the three groups had followed all three diets. The oils supplied 75 percent of the total dietary fat calories. The palm and corn oil diets reduced total blood cholesterol levels by 19 and 36 percent, respectively. Low-density-lipoprotein cholesterol (LDL, the form of cholesterol associated with heart disease) and high-density-lipoprotein cholesterol (HDL, the form of cholesterol which appears to protect against heart disease) were reduced by 20 and 20 percent, respectively, for the palm oil diet, and by 42 and 26 percent, respectively, for the corn oil diet. The coconut oil diet increased total cholesterol levels by over 10 percent, but reduced blood levels of triglycerides (another form of lipid, or fat). The ratio of LDL to HDL cholesterol (lower ratios are considered beneficial) was reduced by 8 percent for the palm oil diet and by 25 percent for the corn oil diet. It is concluded that even though palm oil is 50 percent saturated fat, it does not increase blood cholesterol levels, and that the effect of dietary fats on cholesterol levels cannot always be predicted based on saturated fat content. (Consumer Summary produced by Reliance Medical Information, Inc.)

Corn oil, Coconut oil

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Introduction: nutritional aspects of palm oil

Article Abstract:

Palm oil (one of the tropical oils) is used in margarines, shortenings, frying fats and confectionery fats. It contains higher concentrations of saturated fat than other types of vegetable oil. Since medical research has established links among dietary fat (saturated fat in particular), blood cholesterol levels and heart disease, the use of palm oil in food products has been questioned. Many studies have reported that consumption of monounsaturated fats (found in olive oil and rapeseed oil) and polyunsaturated fats (found in safflower oil, corn oil and other seed oils) instead of saturated fats may reduce blood cholesterol levels. Based on studies with saturated fats, showing a relationship between them and increased cholesterol levels, it has been inferred that palm oil will increase cholesterol levels as well. But while some studies have indicated that palm oil increases cholesterol levels, the results of other studies do not support this conclusion. These studies have reported that palm oil reduces blood levels of low-density-lipoprotein (LDL) cholesterol and increases blood levels of high-density-lipoprotein (HDL) cholesterol in human volunteers; both of these effects are thought to reduce the risk of heart disease. Palm oil is the only vegetable oil that contains significant amounts of tocopherols (compounds similar to vitamin E), and it has been suggested that these compounds may be responsible for lowering cholesterol levels. The fat content of the average American diet has been reported to range from 30 to 50 percent of total calories. Of the total dietary fat, 56 percent is consumed as animal fat and 2 percent is from palm oil. Therefore, even though further studies are needed to clarify the issue of whether palm oil increases or decreases cholesterol levels, it is unlikely that the amount of palm oil consumed in the daily diet will have any significant effect, whether beneficial or not, on blood cholesterol levels. (Consumer Summary produced by Reliance Medical Information, Inc.)

Food

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Influence of dietary fat on plasma lipid profiles of Malaysian adolescents

Article Abstract:

Medical research has established associations among dietary fat intake, blood cholesterol levels, and risk of heart disease. Studies have shown that high blood levels of low-density-lipoprotein (LDL) cholesterol are associated with an increased incidence of heart disease, and that diets or medications that lower blood levels of LDLs reduce the risk of heart disease. These findings have prompted investigation into the effects of different types of fats on blood cholesterol levels. In particular, studies have focused on comparing diets high in unsaturated fats with those high in saturated fats. In general, diets containing polyunsaturated fats have been shown to reduce cholesterol levels when compared with diets high in saturated fats. Therefore, it is recommended that the diet should contain more polyunsaturated fats than saturated fats, to reduce the risk of heart disease. In developing countries, the more expensive polyunsaturated fats are not always available and the cheaper saturated fats are commonly used instead. In Malaysia, many foods are prepared by frying them in cooking oil, and palm olein (a saturated fat) is commonly used. To determine the health consequences of a diet rich in food fried in palm oil, blood cholesterol levels of 110 male Malaysian high school students were monitored during a five-week study period. Half of the students received a diet containing foods fried in palm olein and the other half received foods fried in soybean oil (a polyunsaturated fat). The diet using palm olein for cooking did not change blood levels of LDL or HDL (high-density-lipoprotein) cholesterol, while the diet using soybean oil caused blood triglycerides (another form of lipids, or fats) to increase by 47 percent (this result was not expected). It is concluded that palm olein does not have harmful effects on blood cholesterol levels in Malaysian youths. (Consumer Summary produced by Reliance Medical Information, Inc.)

Students, Cookery, Malaysian, Malaysian cooking

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