Comparison of PO diets with diets rich in stearic acid , monounsaturated fatty acids ( MUFAs ) , and polyunsaturated fatty acids ( PUFAs ) showed significantly higher TC , LDL cholesterol , apolipoprotein B , HDL cholesterol , and apolipoprotein A-I , whereas most of the same biomarkers were significantly lower when compared with diets rich in myristic/lauric acid .
Comparison of PO-rich diets with diets rich in trans fatty acids showed significantly higher concentrations of HDL cholesterol and apolipoprotein A-I and significantly lower apolipoprotein B , triacylglycerols , and TC/HDL cholesterol .
Stratified and meta-regression analyses showed that the higher concentrations of TC and LDL cholesterol , when PO was substituted for MUFAs and PUFAs , were not significant in young people and in subjects with diets with a lower percentage of energy from fat .
Both favorable and unfavorable changes in CHD/CVD risk markers occurred when PO was substituted for the primary dietary fats , whereas only favorable changes occurred when PO was substituted for trans fatty acids .
BACKGROUND Palm oil ( PO ) may be an unhealthy fat because of its high saturated fatty acid content .
OBJECTIVE The objective was to assess the effect of substituting PO for other primary dietary fats on blood lipid-related markers of coronary heart disease ( CHD ) and cardiovascular disease ( CVD ) .
Diet and 20-year mortality from coronary heart disease. The Ireland-Boston Diet-Heart Study.
In a prospect i ve epidemiologic study of 1001 middle-aged men , we examined the relation between dietary information collected approximately 20 years ago and subsequent mortality from coronary heart disease . The men were initially enrolled in three cohorts : one of men born and living in Irel and , another of those born in Irel and who had emigrated to Boston , and the third of those born in the Boston area of Irish immigrants . There were no differences in mortality from coronary heart disease among the three cohorts . In within- population analyses , those who died of coronary heart disease had higher Keys ( P = 0.06 ) and modified Hegsted ( P = 0.02 ) dietary scores than did those who did not ( a high score indicates a high intake of saturated fatty acids and cholesterol and a relatively low intake of polyunsaturated fatty acids ) . These associations were significant ( P = 0.03 for the Keys and P = 0.04 for the modified Hegsted scores ) after adjustment for other risk factors for coronary heart disease . Fiber intake ( P = 0.04 ) and a  vegetable-foods score , which rose with increased intake of fiber , vegetable protein , and starch ( P = 0.02 ) , were lower among those who died from coronary heart disease , though not significantly so after adjustment for other risk factors . A higher Keys score carried an increased risk of coronary heart disease ( relative risk , 1.60 ) , and a higher fiber intake carried a decreased risk ( relative risk , 0.57 ) . Overall , these results tend to support the hypothesis that diet is related , albeit weakly , to the development of coronary heart disease
Comparison of PO diets with diets rich in stearic acid , monounsaturated fatty acids ( MUFAs ) , and polyunsaturated fatty acids ( PUFAs ) showed significantly higher TC , LDL cholesterol , apolipoprotein B , HDL cholesterol , and apolipoprotein A-I , whereas most of the same biomarkers were significantly lower when compared with diets rich in myristic/lauric acid .
Comparison of PO-rich diets with diets rich in trans fatty acids showed significantly higher concentrations of HDL cholesterol and apolipoprotein A-I and significantly lower apolipoprotein B , triacylglycerols , and TC/HDL cholesterol .
Stratified and meta-regression analyses showed that the higher concentrations of TC and LDL cholesterol , when PO was substituted for MUFAs and PUFAs , were not significant in young people and in subjects with diets with a lower percentage of energy from fat .
Both favorable and unfavorable changes in CHD/CVD risk markers occurred when PO was substituted for the primary dietary fats , whereas only favorable changes occurred when PO was substituted for trans fatty acids .
BACKGROUND Palm oil ( PO ) may be an unhealthy fat because of its high saturated fatty acid content .
OBJECTIVE The objective was to assess the effect of substituting PO for other primary dietary fats on blood lipid-related markers of coronary heart disease ( CHD ) and cardiovascular disease ( CVD ) .