&lt;i&gt;sn&lt;/i&gt;-2 Hypothesis: a Review of the Effects of Palm Oil on Blood Lipid Levels

Teh, Soek Sin; Ong, A. S. H.; Choo, Yuen May; Mah, Siau Hui

doi:10.5650/jos.ess18009

Cited by 12 publications

(10 citation statements)

References 38 publications

(24 reference statements)

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“…Some studies link consumption of palm oil to increased ischaemic heart disease mortality, raised low-density lipoprotein cholesterol, increased risk of cardiovascular disease and other adverse effects 6 , 8 , 9 . Other studies show no negative effects 7 or even favourable health outcomes from palm oil consumption 7 , 45 , 47 , 48 , 50 , 57 , 60 , 67 , 78 . Four of the nine studies in our literature search showing overwhelmingly positive health associations were authored by the Malaysian Palm Oil Board, again drawing parallels with the tobacco and alcohol industries 38 , 39 and calling into question the credibility of claims in favour of increased palm oil consumption.…”

Section: Discussionmentioning

confidence: 71%

The palm oil industry and noncommunicable diseases

Kadandale

Marten

Smith

2018

Bull. World Health Organ.

102

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Large-scale industries do not operate in isolation, but have tangible impacts on human and planetary health. An often overlooked actor in the fight against noncommunicable diseases is the palm oil industry. The dominance of palm oil in the food processing industry makes it the world’s most widely produced vegetable oil. We applied the commercial determinants of health framework to analyse the palm oil industry. We highlight the industry’s mutually profitable relationship with the processed food industry and its impact on human and planetary health, including detrimental cultivation practices that are linked to respiratory illnesses, deforestation, loss of biodiversity and pollution. This analysis illustrates many parallels to the contested nature of practices adopted by the alcohol and tobacco industries. The article concludes with suggested actions for researchers, policy-makers and the global health community to address and mitigate the negative impacts of the palm oil industry on human and planetary health.

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Section: Discussionmentioning

confidence: 71%

The palm oil industry and noncommunicable diseases

Kadandale

Marten

Smith

2018

Bull. World Health Organ.

102

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“…We hypothesized higher LDL-C in Butter than PS. We estimated that the magnitude of difference (mean ± SD) would be approximately 10 ± 12 mg/dL, primarily attributed to larger LDL I and IIa particles (11,12,22). Based on this assumption, a sample size of 11 participants in each diet group (LC/HF and HC/LF) in a cross-over design was estimated to provide 80% power (alpha = 0.05) to yield detectable differences (G*POWER).…”

Section: Discussionmentioning

confidence: 99%

“…For example, palm oil which is relatively high in palmitic acid (C16:0), raises LDL-C and HDL-C when it is substituted for unsaturated fat sources [9,10] or stearic acid (C18:0), but decreases LDL-C compared with diets rich in myristic acid (C14:0)/lauric acid (C12:0) [11]. Since foods like butter and palm oil have a mix of SFAs varying in carbon length, as well as different positional distributions on the glycerol backbone that may affect cholesterol responses [12], predicting the net impact on LDL-C and other circulating lipids is not straightforward.…”

Section: Introductionmentioning

confidence: 99%

Effects of Palm Stearin versus Butter in the Context of Low-Carbohydrate/High-Fat and High-Carbohydrate/Low-Fat Diets on Circulating Lipids in a Controlled Feeding Study in Healthy Humans

Hyde¹,

Sapper²,

LaFountain³

et al. 2021

Nutrients

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Background. Foods rich in saturated fatty acids (SFAs) have been discouraged by virtue of their cholesterol-raising potential, but this effect is modulated by the food source and background level of carbohydrate. Objective. We aimed to compare the consumption of palm stearin (PS) versus butter on circulating cholesterol responses in the setting of both a low-carbohydrate/high-fat (LC/HF) and high-carbohydrate/low-fat (HC/LF) diet in healthy subjects. We also explored effects on plasma lipoprotein particle distribution and fatty acid composition. Methods. We performed a randomized, controlled-feeding, cross-over study that compared a PS- versus a Butter-based diet in a group of normocholesterolemic, non-obese adults. A controlled canola oil-based ‘Run-In’ diet preceded the experimental PS and Butter diets. All diets were eucaloric, provided for 3-weeks, and had the same macronutrient distribution but varied in primary fat source (40% of the total fat). The same Run-In and cross-over experiments were done in two separate groups who self-selected to either a LC/HF (n = 12) or a HC/LF (n = 12) diet track. The primary outcomes were low-density lipoprotein-cholesterol (LDL-C), high-density lipoprotein (HDL)-C, triglycerides, and LDL particle distribution. Results. Compared to PS, Butter resulted in higher LDL-C in both the LC/HF (13.4%, p = 0.003) and HC/LF (10.8%, p = 0.002) groups, which was primarily attributed to large LDL I and LDL IIa particles. There were no differences between PS and Butter in HDL-C, triglycerides, or small LDL particles. Oxidized LDL was lower after PS than Butter in LC/HF (p = 0.011), but not the HC/LF group. Conclusions. These results demonstrate that Butter raises LDL-C relative to PS in healthy normocholesterolemic adults regardless of background variations in carbohydrate and fat, an effect primarily attributed to larger cholesterol-rich LDL particles.

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“…In palm oil, 80% of the oleic acid is located at the sn-2 position of the TG, so it is quickly absorbed as MAG. Based on the stereospecificity of the positioning of the FA in the TG and the bioavailability of the FA in sn-2, mainly oleic acid, palm oil may be considered to act as a MUFA on the plasma lipid profile [47,48].…”

Section: Nutritional Composition Of Palm Oilmentioning

confidence: 99%

“…Recent reviews of studies on the effect of palm oil intake on plasma lipid profile have observed that many of these studies have not been taken into account when analyzing results for the position of the FA in the TG [48,66,67,68]. Another little-studied but no less important aspect is the effect that the most saturated oils used in the studies exert on lipoprotein oxidation.…”

Section: Palm Oil and Its Effects On The Lipid Profilementioning

confidence: 99%

Palm Oil on the Edge

et al. 2019

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Internationally recognized Spanish experts in the food industry, nutrition, toxicology, sustainability, and veterinary science met in Madrid on July 2018 to develop a consensus about palm oil (PO) as a food ingredient. Their aim was to provide a useful, evidence-based point of reference about PO. Scientific evidence about the role of PO in food safety, nutrition and sustainability was analyzed. Main conclusions were: (1) RSPO foundation responded to the environmental impact of palm crops. The Amsterdam Declaration pursues the use of 100% sustainable PO in Europe by 2020. Awareness about choosing sustainable products will help to maintain local economies and environments in the producing countries; (2) evidence shows that a moderate intake of PO within a healthy diet presents no risks for health. No evidence justifies any change fat intake recommendations; (3) food industry is interested in assuring safe, sustainable and high-quality products. The use of certified sustainable PO is increasing; and (4) there is no evidence associating PO consumption and higher cancer risk, incidence or mortality in humans. Tolerable daily intake (TDI) for toxic contaminants (2-and 3-monochloropropanediols (MCPDs), glycidyl esters (GEs)) have been established by JECFA and EFSA. Consequently, the European Commission has modified the Contaminants Regulation for GEs and it is still working on 3-MCPDs’.

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<i>sn</i>-2 Hypothesis: a Review of the Effects of Palm Oil on Blood Lipid Levels

Cited by 12 publications

References 38 publications

The palm oil industry and noncommunicable diseases

The palm oil industry and noncommunicable diseases

Effects of Palm Stearin versus Butter in the Context of Low-Carbohydrate/High-Fat and High-Carbohydrate/Low-Fat Diets on Circulating Lipids in a Controlled Feeding Study in Healthy Humans

Palm Oil on the Edge

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