Palm oil diet may benefit mildly hypercholesterolaemic Chinese adults

The effects on serum lipids and platelet function of diets prepared with palm oil (PA) and peanut oil (PE) were studied in two groups of mild hypercholesterolaemic volunteers (serum TC between 5.5 - 7.0 mmol/L, aged 32-68). There were 15 men and 11 women in PE group and 16 men and 9 women in PA group. Dietary fat provided about 30% of total calories, and the test oil accounted for 60-65% of total dietary fat. During the 3 weeks of pretest period, diets were prepared with peanut oil, the local habitual cooking oil for all subjects. During the next 6 weeks the subjects in PA group consumed a diet prepared with palm oil while subjects in PE group continued to consume a diet prepared with peanut oil. Compared to the entry-level values, the concentrations of serum TC (total cholesterol), LDL-C (low density lipoprotein cholesterol), TC/HDL-C (high density lipoprotein cholesterol) ratio and plasma TXB2/6-keto-PGF1a ratio were significantly decreased in PA group (-6.5%, -9.0%, -11.5%, and -22.4%) while not appreciably altered in PE group by the end of the test. No significant change was observed on the whole blood platelet aggregation in both groups. In connection with the results from our previous study in normocholesterolaemic Chinese volunteers, palm oil, used as cooking oil in Chinese diet, will not lead to any adverse effect on blood lipids and thus will not increase CVD risks.