Effects of palm oil consumption on lipid and lipoprotein profiles in a group of hypertensive patients at the Abidjan heart institute

Palm oil has many advantageous properties that make it well suited for manufacturing and processing food products in Japan. Its principal uses are in making margarine and shortening, and for deep frying instant noodles, tempura, and snack foods. Palm oil now enjoys a 22% share of all oils and fats used in preparing these foods. In addition, palm oil fractions such as palm olein, palm stearin, and palm midfraction are used increasingly in a variety of other food products, ranging from vegetable ghee and hard butter to chocolate and ice cream. According to official statistics, palm oil consumption in Japan has now increased to around 320,000 tons per year, and the indications are that its use in the food industry will continue to increase despite the fact that liquid oils remain the major oils in domestic cooking.

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Replacement of dietary fat with palm oil: effect on human serum lipids, lipoproteins and apolipoproteins

British Journal Of Nutrition ◽

10.1079/bjn19920125 ◽

1992 ◽

Vol 68 (3) ◽

pp. 677-692 ◽

Cited By ~ 37

Author(s):

Kalyana Sundram ◽

Gerard Hornstra ◽

Adriana C. v. Houwelingen ◽

Arnold D. M. Kester

Keyword(s):

Palm Oil ◽

Serum Lipids ◽

Control Diet ◽

Low Density Lipoprotein ◽

Saturated Fat ◽

Density Lipoprotein ◽

Low Density ◽

Oil Consumption ◽

Double Blind ◽

Cholesterol Ratio

Thirty-eight male volunteers participated in a double-blind cross-over trial evaluating the effect of replacing the usual sources of saturated fat in the Dutch diet (animal fats and hydrogenated oils) by palm oil, which is virtually free of cholesterol andtrans-fatty acids, on serum lipids, lipoproteins and apolipoproteins. Maximum (about 70%) replacement had no significant effect on serum total cholesterol or most lipoprotein fractions, but resulted in an 11% increase in serum high-density-lipoprotein (HDL)2-cholesterol relative to the control (P2= 0.01). The palm-oil diet also caused an 8% decrease in low-density-lipoprotein (LDL):HDL2+HDL3-cholesterol ratio (P2= 0.02) as well as a 9% decrease in triacylglycerols in the low-density-lipoprotein fractions (P2= 0.01). Palm oil consumption resulted in a 4% increase in serum apolipoprotein AI (P2= 0.008) and a 4% decrease in apolipoprotein B (P2= 0.01) relative to the control diet; the B:AI apolipoprotein ratio was decreased by 8% (P2< 0.0001). These results were not significantly affected by the different lipoprotein E phenotypes of the volunteers. Although the observed differences were relatively modest, the present study, nonetheless, indicates that dietary palm oil, when replacing a major part of the normal fat content in a Dutch diet, may slightly reduce the lipoprotein- and apolipoprotein-associated cardiovascular risk profiles

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The role of consumer knowledge in reducing the demand for palm oil

Environmental Conservation ◽

10.1017/s0376892920000053 ◽

2020 ◽

Vol 47 (2) ◽

pp. 84-88 ◽

Cited By ~ 1

Author(s):

Florian Lange ◽

Lauranne Coremans

Keyword(s):

Palm Oil ◽

Information Access ◽

Environmental Knowledge ◽

Consumer Knowledge ◽

Oil Consumption ◽

Environmental Consequences ◽

Limited Success ◽

Alternative Approach ◽

Potential Determinant

SummaryAttempts to mitigate the environmental impact of oil-palm expansion by improving production standards have been of limited success. An alternative approach aims at a better understanding of the factors that drive consumers to reduce excessive vegetable oil consumption. Our studies focused on consumers’ environmental knowledge as a potential determinant of palm oil consumption. They revealed critical limitations in consumers’ palm oil-related knowledge across different domains, study settings and assessment approaches. The more our participants knew about palm oil and its environmental consequences, the stronger were their reported intentions to reduce their consumption. This relationship was significantly stronger for subjective versus objective palm oil-related knowledge. In addition, we examined whether consumers can be stimulated to consult information about palm oil by making information access the default option. While this simple situational nudge promoted information access, we did not find it to significantly increase actual engagement with the information material. This result suggests that it might be necessary to complement default nudges for information access with other measures to enhance palm oil-related knowledge and to reduce palm oil consumption to more sustainable levels.

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Abstract P065: Effects of Palm Oil Consumption on Blood Lipids: A Meta-Analysis of Clinical Trials

Circulation ◽

10.1161/circ.129.suppl_1.p065 ◽

2014 ◽

Vol 129 (suppl_1) ◽

Author(s):

Ye Sun ◽

Nithya Neelakantan ◽

Yi Wu ◽

Rob M van Dam

Keyword(s):

Total Cholesterol ◽

Vegetable Oils ◽

Palm Oil ◽

Ldl Cholesterol ◽

Meta Analysis ◽

Geographical Location ◽

Hdl Cholesterol ◽

Oil Consumption ◽

Animal Fats ◽

Study Results

Introduction: Palm oil is among the most commonly consumed cooking oils worldwide and, in contrast to most other vegetable oils, contains a high amount of saturated fatty acids. It has been suggested that palm oil has unique characteristics resulting in less detrimental effects on blood lipids than expected from its fat content. We therefore evaluated the effect of palm oil consumption on blood lipid concentrations as compared with vegetable oils high in natural unsaturated fatty acids, partially hydrogenated vegetable oils (rich in trans -fat), or animal fats. Methods: We searched PubMed, the Cochrane Library, Scopus, ProQuest, and Web of Science databases up to 31 October 2012 for trials of at least 2 weeks that compared the effects of palm oil consumption with at least one of the aforementioned comparison oils. Data on effects on total, LDL and HDL cholesterols and triglycerides were pooled using random effects meta-analysis. Results: A total of 25 studies were identified comparing palm oil with natural highly unsaturated vegetable oils. Palm oil significantly increased total cholesterol by 0.32 mmol/L (95% CI: 0.19, 0.44; I 2 =85.9%), increased LDL cholesterol by 0.20 mmol/L (95% CI: 0.09, 0.32; I 2 =82.9%), and increased HDL cholesterol by 0.02 mmol/L (95% CI: 0.01, 0.04; I 2 =56%) as compared with control oils. The considerable amount of heterogeneity in study results were partly explained by the type of control oil used, funding source, geographical location, and level of intake of test oil. Statistical tests suggested that this meta-analysis might be subject to publication bias. Eight studies were identified comparing palm oil with partially hydrogenated vegetable oils. When compared to trans -fat rich oils, palm oil significantly increased HDL cholesterol by 0.07 mmol/L (95% CI: 0.05, 0.09; I 2 =19.2%). However, palm oil did not significantly change total cholesterol (0.15 mmol/L, 95% CI: -0.04, 0.33), LDL cholesterol (0.11 mmol/L, 95% CI: -0.04, 0.27), or triglycerides (-0.02 mmol/L, 95% CI: -0.12, 0.07). Geographical location, method of preparation of test oils, and level of intake of trans -fat in control intervention were contributors to the heterogeneity in the study results. The pooled results from the 2 studies on comparison between palm oil and animal fats did not show a significant difference between the two dietary groups for total cholesterol (0.00 mmol/L, 95% CI: -0.08, 0.08), LDL cholesterol (-0.01 mmol/L, 95% CI: -0.08, 0.07), HDL cholesterol (0.00 mmol/L, 95% CI: -0.03, 0.04), or triglycerides (0.02 mmol/L, 95% CI: -0.15, 0.17). Conclusions: Palm oil consumption results in higher LDL cholesterol levels than other natural unsaturated vegetable oils. However, palm oil may be preferable to trans -fat rich oils based on its effect on HDL cholesterol. More studies are needed to evaluate the effects of palm oil consumption on incidence of coronary heart diseases.

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Brief Review on the Controversies around Oil Palm (Elaeis Guineensis Jacq.) Production and Palm Oil Consumption

International Journal of Regional Development ◽

10.5296/ijrd.v3i2.9418 ◽

2016 ◽

Vol 3 (2) ◽

pp. 60 ◽

Cited By ~ 2

Author(s):

Godswill Ntsomboh Ntsefong ◽

Hermine Ngalle-Bille ◽

Walter Ajambang ◽

Benoit Constant Likeng-Li-Ngue ◽

Tabi-Mbi Kingsley ◽

...

Keyword(s):

Fatty Acids ◽

Palm Oil ◽

Oil Palm ◽

Elaeis Guineensis ◽

Saturated Fatty Acids ◽

Oil Quality ◽

Human Consumption ◽

Oil Consumption ◽

Oil Palm Industry ◽

Environmentally Friendly Production

Palm oil from <em>Elaeis guineensis</em> Jacq. of the Arecaceae family is the main traditional cooking oil in most parts of tropical Africa. Oil palm cultivation requires large areas of land and the consumption of crude palm oil from it raises health concerns notably with regards to the incidence of cardiovascular disease and obesity. The industry has therefore been faced with two major controversies. Firstly, palm oil which contains about 50% saturated fatty acids is considered to be unhealthy for human consumption because its saturated fatty acids raise blood LDL cholesterol level and increase the risk of the above mentioned diseases. Secondly, due to its land intensive nature, the oil palm industry is linked to deforestation, climate change and socioeconomic instability. For these reasons, the oil palm industry has been at the forefront of environmental and reputational challenges. This paper briefly presents an overview of these controversies surrounding the oil palm industry, while highlighting the possible outlets for environmentally friendly production processes and improvement strategies for better oil quality.

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

Globalization and Health ◽

10.1186/1744-8603-7-45 ◽

2011 ◽

Vol 7 (1) ◽

pp. 45 ◽

Cited By ~ 38

Author(s):

Brian K Chen ◽

Benjamin Seligman ◽

John W Farquhar ◽

Jeremy D Goldhaber-Fiebert

Keyword(s):

Cardiovascular Disease ◽

Economic Development ◽

Palm Oil ◽

Oil Consumption ◽

Cardiovascular Disease Mortality ◽

Disease Mortality ◽

Country Analysis ◽

Stages Of Economic Development

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Consumers’ concern towards palm oil consumption

British Food Journal ◽

10.1108/bfj-10-2018-0659 ◽

2019 ◽

Vol 121 (9) ◽

pp. 1982-1997 ◽

Cited By ~ 3

Author(s):

Fabio Verneau ◽

Francesco La Barbera ◽

Mario Amato ◽

Valeria Sodano

Keyword(s):

Direct Effect ◽

Palm Oil ◽

Information Seeking ◽

Purchase Intention ◽

Structural Equation ◽

Food System ◽

Oil Consumption ◽

Health And Environmental Effects ◽

Content Type ◽

Consumer Intentions

Purpose Palm oil is a versatile ingredient of many food and non-food products. Yet, over the last year it has rapidly become a controversial product due to its alleged harmful health and environmental effects. Palm oil has rapidly become a controversial product. As a consequence, many food companies have introduced alternative fat sources into their products, in order to meet consumers’ concerns. The purpose of this paper is to: first, investigate consumer purchase intention by assessing whether the environmental, social and health concerns (HCs) act as drivers with regard to the choice of not consuming products containing palm oil; and second, estimate the direct effect of participants’ information seeking (IS) upon their intention, and whether IS mediates the effects of the attitudinal latent constructs on intention. Design/methodology/approach A quantitative survey of 608 respondents was performed. A structural equation modelling (SEM) procedure was implemented. Findings Results show that: first, HC is the main driver of participants’ intention to reduce palm oil consumption; second, consumers’ attitudes towards environment and social fairness exert significant direct effects upon intention; third, IS exerts a direct effect on intention; also, it partially mediates the effects of environmental and social concerns, whereas it totally mediates the HC effect. Originality/value This is the first study to address the issue of comparison between different drivers of sustainable consumer intentions using a formal test by SEM. Moreover, findings add insightful discussion points to some important issues concerning the role of consumers in the current food system organisational structure and strategies.

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