[Modern conceptions about the possible impact of palm oil on human health]

Review of the scientific literature on the evidence of the relationship between palm oil (PO) and its components and adverse effects on human health, on the mechanisms of cholesterol control and risks for development of cardiovascular diseases. PO is solid or semisolid at room temperature and often is used as a natural substitute for partially hydrogenated vegetable oils containing trans fatty acids which increase risks of hypercholesteremia. PO contains both saturated and unsaturated fats as well as substances with antioxidant activity. Taking into account the lipid theory of atherosclerosis pathogenesis, and sn-2 hypothesis, PO was compared with other vegetable oils, like olive, sunflower or soybean oils, and did not show great differences in changes of LDL, HDL or total cholesterol levels. Comparison of diets rich in PO with diets rich in trans fatty acids shows improvement of lipid profiles in groups with PO, and serves as a basis for replacement of trans fatty acids in food with PO and its fractions. In addition to fatty acids content, PO contains several phytonutrients including 4 forms of tocopherols and tocotrienols, carotenoids, sterols, and some others. Most of these compounds are considered beneficial for human health, mainly on account of their antioxidant activity. It is concluded that PO is safe component of food, when we pay attention to the rather high content of saturated fats in it.