Multi-Country analysis of palm oil consumption and cardiovascular disease mortality for countries at different stages of economic development: 1980-1997

Abstract

BackgroundCardiovascular diseases represent an increasing share of the global disease burden. There is concern that increased consumption of palm oil could exacerbate mortality from ischemic heart disease (IHD) and stroke, particularly in developing countries where it represents a major nutritional source of saturated fat.MethodsThe study analyzed country-level data from 1980-1997 derived from the World Health Organization's Mortality Database, U.S. Department of Agriculture international estimates, and the World Bank (234 annual observations; 23 countries). Outcomes included mortality from IHD and stroke for adults aged 50 and older. Predictors included per-capita consumption of palm oil and cigarettes and per-capita Gross Domestic Product as well as time trends and an interaction between palm oil consumption and country economic development level. Analyses examined changes in country-level outcomes over time employing linear panel regressions with country-level fixed effects, population weighting, and robust standard errors clustered by country. Sensitivity analyses included further adjustment for other major dietary sources of saturated fat.ResultsIn developing countries, for every additional kilogram of palm oil consumed per-capita annually, IHD mortality rates increased by 68 deaths per 100,000 (95% CI [21-115]), whereas, in similar settings, stroke mortality rates increased by 19 deaths per 100,000 (95% CI [-12-49]) but were not significant. For historically high-income countries, changes in IHD and stroke mortality rates from palm oil consumption were smaller (IHD: 17 deaths per 100,000 (95% CI [5.3-29]); stroke: 5.1 deaths per 100,000 (95% CI [-1.2-11.0])). Inclusion of other major saturated fat sources including beef, pork, chicken, coconut oil, milk cheese, and butter did not substantially change the differentially higher relationship between palm oil and IHD mortality in developing countries.ConclusionsIncreased palm oil consumption is related to higher IHD mortality rates in developing countries. Palm oil consumption represents a saturated fat source relevant for policies aimed at reducing cardiovascular disease burdens.

The influence of dietary fat source on liver and skeletal muscle mitochondrial modifications and lifespan changes in calorie-restricted mice

“…In particular, several epidemiological studies have focused on the potential adverse effects of saturated fats (Staessen et al 1997; Kromhout et al 2000; Leosdottir et al 2005; Tucker et al 2005; Chen et al 2011) and the positive effects of fish oil (König et al 2005; León et al 2008; Yamagishi al. 2008; Gopinath et al 2011).…”

“…2008; Gopinath et al 2011). It has been reported that saturated fat consumption is positively associated with coronary heart disease mortality (Tucker et al 2005; Chen et al 2011) and all-cause mortality in men (Staessen et al 1997; Kromhout et al 2000). In contrast, several studies have reported that fish oil consumption is negatively associated with coronary heart disease mortality (König et al 2005; León et al 2008; Yamagishi al.…”

Effects of Palm and Sunflower Oils on Serum Cholesterol and Fatty Liver in Rats

“…Revision accepted 20 September 2014. myocardial infarction in low and middle income countries. 11 According to a USDA report (2011), palm oil contains *49% saturated fat, as opposed to 17% in peanut oil, 16% in soybean oil, and 7% in canola/rapeseed oil. The 49% saturated fatty acids (SFAs) of palm oil consist of 1.0% myristic acid (C 14 ), 43.5% palmitic acid (C 16 ), and 4.3% stearic acid (C 18 ).…”

Stearic sunflower oil as a sustainable and healthy alternative to palm oil. A review

“…Reducing CO 2 emissions would be far more effective if investments were allocated to the avoidance of deforestation. Furthermore, it has been reported that the consumption of palmitic acid increases the risk of cardiovascular diseases (WHO 2003;Chen et al 2011), and much of the palm oil consumed in food is oxidized to the extent that when compared to the fresh state poses a health risk. Excessive intake and absorption of saturated fatty acids, other than stearic acid, generally has a negative effect on cardiovascular health.…”