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 ) .
The type of oil used for cooking is associated with the risk of nonfatal acute myocardial infarction in costa rica.
Palm oil and soybean oil are the 2 most widely used cooking oils in the world . Palm oil is consumed mainly in developing countries , where morbidity and mortality due to cardiovascular disease ( CVD ) are on the rise . Although cl aims about adverse or protective effects of these oils are commonly made , there are no epidemiologic studies assessing the association between these oils and cardiovascular disease endpoints . We examined whether consumption of palm oil relative to soybean oil and other unsaturated oils ( predominantly sunflower ) is associated with  myocardial infa rct ion ( MI ) in Costa Rica . The cases ( n = 2111 ) were survivors of a first acute MI and were matched to r and omly selected population controls ( n = 2111 ) .  Dietary intake was assessed with a vali date d semiquantitative FFQ . Adipose tissue profiles of essential fatty acids were assessed to vali date cooking oil intake and found to be consistent with self-reported major oils used for cooking . The data were analyzed using conditional logistic regression . Palm oil users were more likely to have an MI than users of soybean oil [ odds ratio ( OR ) = 1.33 ; 95 % CI : 1.08 - 1.63 ] or other cooking oils ( OR = 1.23 ; CI : 0.99 - 1.52 ) , but they did not differ from users of soybean oil with a high trans-fatty acid content ( OR = 1.14 ; CI : 0.84 - 1.56 ) . These data suggest that as currently used in Costa Rica , and most likely in many other developing countries , the replacement of palm oil with a polyunsaturated nonhydrogenated vegetable oil would reduce the risk of MI
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 ) .