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How Is Palm Oil Linked To Heart Disease? Fat not only functions as an energy store, a cushion for vital organs and a transport system for fat-soluble vitamins but also is a concentrated source of calories: 9 kcal/gram compared to 4 kcal/gram for carbohydrate and protein. So, it is obvious that eating too much fat might lead to weight gain and even obesity. There are 4 different types of fats, namely saturated fat, monounsaturated fat, polyunsaturated fat and Trans fat. Consuming more polyunsaturated and monounsaturated fats that are mainly found in salmon, avocados, olives, walnuts and liquid vegetable oils like soybean, corn, safflower and sunflower because these fats may help improve blood cholesterol level, which in term good for heart disease prevention. On the other hand, people are told to stay away or eat less saturated and Trans fat since these fats would raise the bad cholesterol (LDL, low-density lipoprotein) that would put people at a higher risk of getting heart disease and stroke. Trans fat would also lower the good cholesterol (HDL, high-density lipoprotein). Palm oil contains a high amount of harmful saturated fat, about 50 percent higher than other commonly used cooking oils. But studies have found inconsistent effects of palm oil on blood lipid. A recent study that was published in May 2015 in ‘The Journal of Nutrition’ reported that though palm oil raises LDL levels that are translated into a 6 percent higher risk of coronary heart disease and death, it also increases the HDL levels.
Researchers from the National University of Singapore conducted a systemic review by analyzing the results of 32 studies that had compared the effects of palm oil on blood lipid levels against 3 other vegetable oils, low-saturated, and partially-hydrogenated, and animal fats, for at least 2 weeks. Their analysis indicated that palm oil had no significant effect on LDL, compared to partially-hydrogenated vegetable oils and animal fats but it caused LDL to rise by 0.24 mmol/l when compared to low-saturated vegetable oils. It also found that palm oil increased HDL comparing to the 3 other types of oil. According to the Statistics Portal (www.statista.com), palm oil has been the most saleable cooking oil globally over the last 20 years. For the period of 2014/15, palm oil contributed 35 percent of global consumption. The reason for this is both economic and culinary. Being one of the cheapest oils in the market, palm oil is the top choice for the food and beverage industry. Palm oils helps provide certain desirable textual components to food products like the smooth and creamy texture, spreadability in margarine and chocolate spreads, and the crispiness in biscuits and pastries. As palm oil is semi-solid at room temperature, it can be used in products like margarine and shortening where more solid saturated fat is needed. Its neutral taste and smell also make it a candidate in food products without affecting their taste or smell. Palm oil is rich in carotenes and tocotrienols (a form of Vitamin E) and these nutrients still remain in the oil even after deep frying, although in lower concentrations. Meanwhile, its resistant to oxidation helps extend the shelf life of food products that contain it and help maintain their flavor and structure for a longer time. These functions were previously provided by partially-hydrogenated vegetable oils that are now replaced mainly by palm oil by food manufacturers because of the unhealthy trans fat content. Small amounts of palm oil are unlikely to have a large effect on LDL and one's risk of heart disease, but many people are eating large amounts of palm oil on a daily basis. It is unarguably that a poor ratio of saturated to unsaturated fat consumed could simply raise a person's risk of developing heart disease and stroke. While palm oil may not be the worst kind of cooking oils in the market, as indicated by the new findings, the researchers still support reduction in palm oil use and favor replacing it with vegetable oils low in saturated and trans fat.
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