Tropical oils: nutritional and scientific issues.

Area of Science:

• Nutritional Science
• Cardiovascular Health
• Food Chemistry

Background:

• Tropical oils are widely used in processed foods, often leading to increased saturated fatty acid intake.
• Concerns exist among health professionals regarding the potential for consumers to unknowingly increase saturated fat consumption through these products.
• Saturated fatty acids, particularly at the beta-position, are linked to elevated plasma total and LDL-cholesterol, contributing to atherosclerosis and coronary heart disease.

Purpose of the Study:

• To evaluate the impact of various tropical oils on plasma cholesterol levels and cardiovascular disease risk factors.
• To investigate the potential health benefits of palm oil, including its antioxidant and antithrombotic properties.
• To clarify the role of palm oil's unique fatty acid composition and minor constituents in human health.

Main Methods:

• Review of existing scientific literature on the effects of tropical oils (coconut oil, hydrogenated coconut oil, palm kernel oil, palm oil) on lipid profiles.
• Analysis of studies examining the influence of dietary fats on cholesterol biosynthesis, thrombus formation, and experimental carcinogenesis.
• Examination of the chemical composition of palm oil, including saturated fatty acid positioning and the presence of carotenoids and tocotrienols.

Main Results:

• Saturated fatty acid-rich tropical oils (coconut, palm kernel) demonstrably raise cholesterol levels, though studies may be confounded by essential fatty acid deficiency.
• Palm oil's effect on cholesterol is minimal unless dietary cholesterol is excessive, potentially due to the alpha-positioning of its saturated fatty acids.
• Palm oil exhibits antithrombotic properties and contains carotenoids and tocotrienols with potential anticarcinogenic, cholesterol-lowering, and antithrombotic activities.

Conclusions:

• While some tropical oils increase cardiovascular risk, palm oil's unique composition suggests it may not negatively impact plasma cholesterol and could offer health advantages.
• The substitution of palm oil with interesterified fats, recommended by some, may inadvertently raise cholesterol levels.
• This review challenges the notion that palm oil-containing foods should be excluded from a healthy diet, highlighting its potential benefits.