Hoax 8 : Palm oil consumption increases blood cholesterol levels and triggers heart diseases: cardiovascular and arteriosclerosis
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Palm oil consumption increases blood cholesterol levels and triggers heart diseases: cardiovascular and arteriosclerosis ?
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.