Palm oil consumption increases blood cholesterol levels and triggers heart diseases: cardiovascular and arteriosclerosis.

Konsumsi minyak sawit meningkatkan kolesterol darah sehingga memicu penyakit jantung dan kardiovaskuler/aterosklerosis.

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Cholesterol is a type of fat that is essential for health. If the level of cholesterol is too high and unstable, however, it may cause harm to health.

There are three lipid fractions that determine the quality of cholesterol in the human body. They are “bad” cholesterol or LDL (low-density lipoproteins), “good” cholesterol or HDL (high-density lipoproteins) and fatty acid or triglycerides. In general, high levels of LDL and triglycerides may harm health. In contrast, an increase of HDL levels is favorable and beneficial for health. In other words, everything that may cause the levels of LDL and triglycerides to increase increases the level of “bad” cholesterol. Meanwhile, if it increases HDL levels, that means it increases “good” cholesterol.

Many experts on health and nutrition have confirmed the correlation of consuming palm cooking oil to cholesterol levels. There have been dozens of research projects conducted at home and abroad, the results of which have been published in international journals (American Journal of Clinical Nutrition and Journal of Nutrition and Biochemistry, among others), on the examination of palm cooking oil and its impact on increasing cholesterol levels in the human body.

The consumption of palm oil can decrease LDL by 21 percent and triglycerides by 14 percent, while increasing HDL by 24 percent (Mien dkk, 1989). This means that the consumption of palm oil actually decreases the level of “bad” cholesterol and at the same time increases the level of “good” cholesterol, which is favorable for human health.

More research conducted by other experts (Lindsey et al., 1990; Hayes et al., 1991; Ng et al., 1992; Goodnight et al., 1992;Truswellet al., 1992; Wood et al., 1993; Hayes et al., 1995; Aro, 1995; Choudhury et al., 1995; Sundram et al., 1994, 1995, 1997; Choudhury et al., 1995; Ghafoorunissa et al., 1995; Zhang et al., 1997b; Hornstra, 1998; French et al., 2002; Voon et al., 2011; Gouk et al., 2013; Gouk et al., 2014) corroborated the conclusion that the consumption of palm cooking oil is not harmful to human health. On the contrary, the consumption of palm oil actually improves body cholesterol by increasing the level of “good” cholesterol (HDL) and decreasing the level of “bad” cholesterol (LDL) and triglycerides while lowering body fat deposition. Therefore, the consumption of palm oil actually helps lower the risk or prevents various diseases associated with the level and quality of blood cholesterol, such as cardiovascular and arteriosclerosis.

The improvement of blood cholesterol levels is attributed to the nutrient composition of palm oil, which contains a stable composition of fatty acid, essential fatty acid content, active compounds and antioxidants, and to the absence of hydrogenation in the production of palm cooking oil.

Kolesterol merupakan suatu lemak yang sebetulnya sangat penting untuk kesehatan tubuh. Namun jika kadarnya terlalu tinggi dan tidak seimbang, itu yang tidak menyehatkan.

Ada tiga fraksi lemak yang menentukan kualitas kolesterol dalam tubuh, yakni kolesterol jahat atau LDL (low density lipoprotein), kolesterol baik atau HDL (high density lipoprotein) dan asam lemak (trigliserida). Umumnya LDL dan trigliserida yang tinggi dapat berbahaya bagi kesehatan. Sebaliknya, HDL yang meningkat justru diinginkan dan baik untuk kesehatan. Dengan kata lain, segala sesuatu yang dapat menaikkan LDL dan trigliserida sama artinya dengan menaikan kadar kolesterol jahat. Sedangkan, jika menaikan HDL berarti juga meningkatkan kolesterol baik.

Kaitan antara konsumsi minyak goreng sawit terhadap kolesterol tubuh sudah banyak dibuktikan para ahli gizi dan kesehatan. Puluhan hasil hasil penelitian di dalam dan di luar negeri yang telah dipublikasikan dalam jurnal-jurnal internasional (antara lain : American Journal of Clinic Nutrition, Journal Nutrition Biochemestry) telah menguji apakah konsumsi minyak goreng sawit meningkatkan kolesterol tubuh.

Konsumsi minyak sawit dapat menurunkan LDL sebesar 21 persen dan menurunkan trigliserida 14 persen serta menaikkan HDL sebanyak 24 persen (Mien dkk, 1989). Artinya mengkonsumsi minyak sawit justru menurunkan kolesterol jahat dan sekaligus meningkatkan kolesterol baik sehingga bagus bagi kesehatan tubuh.

Hasil penelitian para ahli lainnya (Lindsey et al., 1990; Hayes et al., 1991; Ng et al., 1992; Goodnight et al., 1992; Truswell et al., 1992; Wood et al., 1993; Hayes et al., 1995; Aro, 1995; Choudhury et al., 1995; Sundram et al., 1994, 1995, 1997; Choudhury et al., 1995; Ghafoorunissa et al., 1995; Zhang et al., 1997b; Hornstra, 1998; French et al., 2002; Voon et al., 2011; Gouk et al., 2013; Gouk et al., 2014) menghasilkan kesimpulan yang mendukung bahwa konsumsi minyak goreng sawit tidak meningkatkan kolesterol tubuh. Bahkan sebaliknya, konsumsi minyak sawit justru memperbaiki kolesterol tubuh yakni meningkatkan kolesterol baik (HDL) dan menurunkan kadar kolesterol jahat (LDL) dan trigliserida serta mengurangi deposisi lemak tubuh. Sehingga konsumsi minyak sawit sesungguhnya dapat mengurangi/mencegah berbagai penyakit yang terkait dengan kadar dan kualitas kolesterol darah seperti penyakit kardiovaskuler/aterosklerosis.

Perbaikan kolesterol darah tersebut, terkait dengan kandungan minyak sawit yang mengandung komposisi asam lemak yang seimbang, mengandung asam lemak esensial, mengandung senyawa aktif/antioksidan dan proses pembuatan minyak goreng tidak mengalami hidrogenisasi.

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