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American Journal of Clinical Nutrition, Vol 53, 1015S-1020S, Copyright © 1991 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Nonhypercholesterolemic effects of a palm-oil diet in Malaysian volunteers

TK Ng, K Hassan, JB Lim, MS Lye and R Ishak
Division of Human Nutrition, Institute for Medical Research, Kuala Lumpur, Malaysia.

The effects on serum lipids of diets prepared with palm olein, corn oil, and coconut oil supplying approximately 75% of the fat calories were compared in three matched groups of healthy volunteers (61 males, 22 females, aged 20-34 y). Group I received a coconut-palm-coconut dietary sequence; group II, coconut-corn-coconut; and group III, coconut oil during all three 5-wk dietary periods. Compared with entry- level values, coconut oil raised the serum total cholesterol concentration greater than 10% in all three groups. Subsequent feeding of palm olein or corn oil significantly reduced the total cholesterol (- 19%, -36%), the LDL cholesterol (-20%, -42%%) and the HDL cholesterol (- 20%, -26%) concentrations, respectively. Whereas the entry level of the ratio of LDL to HDL was not appreciably altered by coconut oil, this ratio was decreased 8% by palm olein and 25% by corn oil. Serum triglycerides were unaffected during the palm-olein period but were significantly reduced during the corn-oil period.


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Does Fat in Milk, Butter and Cheese Affect Blood Lipids and Cholesterol Differently?
J. Am. Coll. Nutr., April 1, 2004; 23(2): 169 - 176.
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Copyright © 1991 by The American Society for Nutrition