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 .
Comparison of effects of lauric acid and palmitic acid on plasma lipids and lipoproteins.
The effects of lauric acid ( C12:0 ) on plasma lipids and lipoproteins were compared with the effects of palmitic acid ( C16:0 ) and oleic acid ( C18:1 ) in a metabolic-diet study of 14 men by using liquid-formula diets fed for 3 wk each in r and om order . Lauric acid was supplied in a synthetic high-lauric oil , palmitic acid was provided by palm oil and oleic acid in oleic-rich sunflower seed oil . The high-lauric oil result ed in higher concentrations of plasma total cholesterol ( 4.94 + /- 0.75 mmol/L [ mean + /- SE ] ) and LDL cholesterol ( 3.70 + /- 0.57 mmol/L ) when compared with high-oleic sunflower oil ( 4.44 + /- 0.54 and 3.31 + /- 0.44 mmol/L , respectively ) , but did not raise total and LDL cholesterol concentrations as much as did palm oil ( 5.17 + /- 0.65 and 3.93 + /- 0.51 mmol/L , respectively ) . No differences were noted in plasma triglycerides or HDL cholesterol .  Lauric acid raises total and LDL cholesterol concentrations compared with oleic acid , but is not as potent for increasing cholesterol concentrations as is palmitic acid
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 .