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 .
Effects of products made from a high-palmitic acid, trans-free semiliquid fat or a high-oleic acid, low-trans semiliquid fat on the serum lipoprotein profile and on C-reactive protein concentrations in humans
Background : Many studies have shown that trans fatty acids have unfavorable effects on the serum lipoprotein profile . In general , however , fats were compared with different functional characteristics , which lower the practical applications of the results . Objective : The major aim of this study was to compare the effects of a high-palmitic acid , trans-free semiliquid fat with those of a high-oleic acid , low-trans semiliquid fat on the serum lipoprotein profile of healthy subjects . Subjects and design : Forty-four subjects ( 33 women and 11 men ) consumed , in r and om order , two experimental diets , each for 3 weeks . Diets provided 40 energy percent ( En% ) from fat , while 15 En% was supplied by the experimental fats . At the end of each intervention period , concentrations of serum lipoproteins , C-reactive protein , glucose and insulin were measured . Results : When subjects consumed the high-oleic acid , low-trans semiliquid fat , intakes of stearic acid ( + 1.3 En% ) , oleic acid ( + 2.9 En% ) , α-linolenic acid ( + 0.1 En% ) and trans fatty acids ( + 0.6 En% ) were higher and that of palmitic acid ( −4.2 En% ) lower . Serum concentration of low-density lipoprotein cholesterol decreased by 0.34±0.39 mmol/l ( mean±s.d . ; 95 % confidence interval ( CI ) , −0.46 to −0.23 mmol/l ; P<0.001 ) and high-density lipoprotein ( HDL ) cholesterol by −0.06±0.17 mmol/l ( 95 % CI , −0.11 to −0.01 mmol/l ; P=0.021 ) . Also , the total to HDL cholesterol ratio was lower ( −0.15±0.34 ; 95 % CI , −0.25 to −0.05 ; P=0.006 ) . Other parameters did not change . Conclusions : A high-oleic acid , low-trans semiliquid fat has a more favorable effect on the serum lipoprotein profile than a trans-free semiliquid fat with comparable functional characteristics , but high in 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 .