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 .
Small Dense Low-Density Lipoprotein Concentration and Oxidative Susceptibility Changes after Consumption of Soybean Oil, Rice Bran Oil, Palm Oil and Mixed Rice Bran/Palm Oil in Hypercholesterolaemic Women
The effects of a diet containing soybean oil ( SBO ) , rice bran oil ( RBO ) , palm oil ( PO ) or a RBO/PO ( 3:1 ) mixture on the composition and oxidation of small dense low-density lipoproteins ( sdLDL ) in 16 hypercholesterolaemic women were investigated . During the 8-week control period , participants consumed a free-choice weight-maintaining diet comprising carbohydrate ( 55 % energy ) , protein ( 15 % energy ) and fat ( 30 % energy ) with < 300 mg/day of cholesterol . During each 10-week study period , participants consumed this same diet but with the addition of one of the three test oils or the RBO/PO mixture .  Total cholesterol and low-density lipoprotein (LDL)-cholesterol levels were significantly reduced during SBO , RBO and RBO/PO consumption , while high-density lipoprotein cholesterol was significantly decreased by SBO consumption . There was a significant reduction in sdLDL-cholesterol levels only after using SBO and it tended to be reduced during RBO/PO consumption , whereas it was significantly increased following PO consumption . The sdLDL oxidation lag time was significantly increased during PO , RBO/PO and RBO consumption , but significantly reduced following SBO . The results for the RBO/PO mixture suggest that this oil mixture might further reduce the risk of atherosclerosis
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 .