CONCLUSIONS Palm oil consumption results in higher LDL cholesterol than do vegetable oils low in saturated fat and higher HDL cholesterol than do trans fat-containing oils in humans .
The effects of palm oil on blood lipids are as expected on the basis of its high saturated fat content , which supports the reduction in palm oil use by replacement with vegetable oils low in saturated and trans fat .
BACKGROUND Palm oil contains a high amount of saturated fat compared with most other vegetable oils , but studies have reported inconsistent effects of palm oil on blood lipids .
OBJECTIVE We systematic ally review ed the effect of palm oil consumption on blood lipids compared with other cooking oils using data from clinical trials .
Dietary Hydrogenated Fat Increases High-Density Lipoprotein apoA-I Catabolism and Decreases Low-Density Lipoprotein apoB-100 Catabolism in Hypercholesterolemic Women
Objective —To determine mechanisms contributing to decreased high-density lipoprotein cholesterol ( HDL-C ) and increased low-density lipoprotein cholesterol ( LDL-C ) concentrations associated with hydrogenated fat intake , kinetic studies of apoA-I , apoB-100 , and apoB-48 were conducted using stable isotopes . Methods and Results —Eight postmenopausal hypercholesterolemic women were provided in r and om order with 3 diets for 5-week periods . Two-thirds of the fat was soybean oil ( unsaturated fat ) , stick margarine ( hydrogenated fat ) , or butter ( saturated fat ) . Total and LDL-C levels were highest after the saturated diet ( P < 0.05 ; saturated versus unsaturated ) whereas HDL-C levels were lowest after the hydrogenated diet ( P < 0.05 ; hydrogenated versus saturated ) . Plasma apoA-I levels and pool size ( PS ) were lower , whereas apoA-I fractional catabolic rate ( FCR ) was higher after the hydrogenated relative to the saturated diet ( P < 0.05 ) . LDL apoB-100 levels and PS were significantly higher , whereas LDL apoB-100 FCR was lower with the saturated and hydrogenated relative to the unsaturated diet . There was no significant difference among diets in apoA-I or B-100 production rates or apoB-48 kinetic parameters . HDL-C concentrations were negatively associated with apoA-I FCR ( r=−0.56 , P=0.03 ) and LDL-C concentrations were negatively correlated with LDL apoB-100 FCR ( r=−0.48 , P=0.05 ) . Conclusions —The mechanism for the adverse lipoprotein profile observed with hydrogenated fat intake is determined in part by increased apoA-I and decreased LDL apoB-100 catabolism
CONCLUSIONS Palm oil consumption results in higher LDL cholesterol than do vegetable oils low in saturated fat and higher HDL cholesterol than do trans fat-containing oils in humans .
The effects of palm oil on blood lipids are as expected on the basis of its high saturated fat content , which supports the reduction in palm oil use by replacement with vegetable oils low in saturated and trans fat .
BACKGROUND Palm oil contains a high amount of saturated fat compared with most other vegetable oils , but studies have reported inconsistent effects of palm oil on blood lipids .
OBJECTIVE We systematic ally review ed the effect of palm oil consumption on blood lipids compared with other cooking oils using data from clinical trials .