levels. However, several human and animal feeding experiments report that no
increase in the levels of blood cholesterol and LDL cholesterol was observed with
palm oil; moreover, it was found to decrease these levels as compared to saturated
fats from plant and animal sources. Lucci et al. (2016) examined the effect of palm
oil supplementation on human plasma lipids related to cardiovascular disease risk
factors. One hundred sixty participants were randomized and assigned to one of the
two treatments 25 mL hybrid palm oil (HPO) or 25 mL extra virgin olive oil (EVOO)
daily for 3 months. Fasting venous samples were obtained at baseline and after 1, 2
and 3 months for measurement of plasma lipids (TC, LDL-C, HDL-C and TAGs).
Overall reduction in total cholesterol (7.4%, p < 0.001) and in LDL-C (15.6%,
p < 0.001) was observed. HPO had similar effects on palm oil as EVOO in terms of
measurements of plasma lipids.
In a study, conducted in a group of 40 Dutch male volunteers, it was observed that
the maximal replacement of fats in the diet with palm oil had no significant effect on
the blood cholesterol levels. The cholesterol levels were found to be 190 mg/dL for
Dutch fat blend and 191 mg/dL for palm oil diet. Moreover, a significant increase in
the beneficial HDL cholesterol and significant reduction in LDL triglycerides was
observed in the subjects fed with palm oil diet (Hornstra and Sundram 1989).
Another study conducted in Malaysia, compared the effects of diet containing
coconut oil, corn oil and palm oil in three groups of adult volunteers. It was found
that palm oil followed by coconut oil consumption reduced serum cholesterol levels
by 36 mg/dL; corn oil feeding followed by coconut oil consumption reduced serum
cholesterol levels by 68 mg/dL, and whereas coconut oil diet throughout did not
reduce the serum cholesterol levels, the final cholesterol levels for palm oil, corn oil
and coconut consumption were at 155, 122 and 190 mg/dL, respectively (Ng et al.
1991). In another study, 110 student volunteers aged between 11 and 17 years were
fed with a palm olein diet for 5 weeks, and the plasma cholesterol levels were found
averaging around 149 mg/dL. This was followed by a wash out period of 6 weeks
and then fed a soybean oil diet for 5 weeks where the plasma cholesterol levels were
found averaging around 153 mg/dL, indicating that plasma cholesterol levels were
comparable in palm oil and soybean oil groups (Chong and Ng 1991).
6.6 Adverse Effects and Individual Concerns
Several benefits of palm oil such as reduced platelet aggregation, risk of atherosclerosis, coronary heart diseases, blood pressure and similar effects have been studied
and discussed so far. However, it is also important to note that considerable amount
of palm oil is used in the oxidized state which possesses potential dangers to the
physiological and biochemical functions of the body. Thermal processing of oil in
combination with other additives increases the chances of deteriorative changes in
the oil and may result in an oxidized state and formation of toxic new chemical
species. Many researchers have shown that oxidized palm oil induces an adverse
plasma lipid profile, free fatty acids, phospholipids and cerebrosides (Osim et al.
156
S. Sehgal and V. Sharma
increase in the levels of blood cholesterol and LDL cholesterol was observed with
palm oil; moreover, it was found to decrease these levels as compared to saturated
fats from plant and animal sources. Lucci et al. (2016) examined the effect of palm
oil supplementation on human plasma lipids related to cardiovascular disease risk
factors. One hundred sixty participants were randomized and assigned to one of the
two treatments 25 mL hybrid palm oil (HPO) or 25 mL extra virgin olive oil (EVOO)
daily for 3 months. Fasting venous samples were obtained at baseline and after 1, 2
and 3 months for measurement of plasma lipids (TC, LDL-C, HDL-C and TAGs).
Overall reduction in total cholesterol (7.4%, p < 0.001) and in LDL-C (15.6%,
p < 0.001) was observed. HPO had similar effects on palm oil as EVOO in terms of
measurements of plasma lipids.
In a study, conducted in a group of 40 Dutch male volunteers, it was observed that
the maximal replacement of fats in the diet with palm oil had no significant effect on
the blood cholesterol levels. The cholesterol levels were found to be 190 mg/dL for
Dutch fat blend and 191 mg/dL for palm oil diet. Moreover, a significant increase in
the beneficial HDL cholesterol and significant reduction in LDL triglycerides was
observed in the subjects fed with palm oil diet (Hornstra and Sundram 1989).
Another study conducted in Malaysia, compared the effects of diet containing
coconut oil, corn oil and palm oil in three groups of adult volunteers. It was found
that palm oil followed by coconut oil consumption reduced serum cholesterol levels
by 36 mg/dL; corn oil feeding followed by coconut oil consumption reduced serum
cholesterol levels by 68 mg/dL, and whereas coconut oil diet throughout did not
reduce the serum cholesterol levels, the final cholesterol levels for palm oil, corn oil
and coconut consumption were at 155, 122 and 190 mg/dL, respectively (Ng et al.
1991). In another study, 110 student volunteers aged between 11 and 17 years were
fed with a palm olein diet for 5 weeks, and the plasma cholesterol levels were found
averaging around 149 mg/dL. This was followed by a wash out period of 6 weeks
and then fed a soybean oil diet for 5 weeks where the plasma cholesterol levels were
found averaging around 153 mg/dL, indicating that plasma cholesterol levels were
comparable in palm oil and soybean oil groups (Chong and Ng 1991).
6.6 Adverse Effects and Individual Concerns
Several benefits of palm oil such as reduced platelet aggregation, risk of atherosclerosis, coronary heart diseases, blood pressure and similar effects have been studied
and discussed so far. However, it is also important to note that considerable amount
of palm oil is used in the oxidized state which possesses potential dangers to the
physiological and biochemical functions of the body. Thermal processing of oil in
combination with other additives increases the chances of deteriorative changes in
the oil and may result in an oxidized state and formation of toxic new chemical
species. Many researchers have shown that oxidized palm oil induces an adverse
plasma lipid profile, free fatty acids, phospholipids and cerebrosides (Osim et al.
156
S. Sehgal and V. Sharma