Palm oil, derivatives and its effect on health.

oil-52458_640Palm has been used in preparation for over 5,000 years. Palm , obtained from the fruit of the palm tree, is the most widely produced edible vegetable in the world.

Palm and its products are known by many derivative names including:

Cetyl Palmitate Elaeis Guineensis
Epoxidized Palm
Ethylhexyl Palmitate
Hydrated Palm Glycerides
Octyl Palmitate
Palm Fruit Palm Kernel Palm Kernel Palm Stearine
Palmate Palmitate
Palmitic Acid Palmityl Alcohol
Palmitoyl Oxostearamide Palmitoyl Tetrapeptide-3 Palmolein Saponified Elaeis Guineensis
Sodium Kernelate
Sodium Palm Kernelate Sodium Palmate

The in its 2003 report established that there is convincing evidence that palmitic consumption contributes to an increased risk of developing cardiovascular disease.

There are two forms of cholesterol that the average consumer is familiar with, low density lipoprotein (LDL) and high density lipo protein (HDL). When there is an elevated level of cholestoral in your blood, it builds up in the walls of arteries, causing artherosclerosis.

Two major meta-analysis have examined the effect of palmitic acid, (found in palm ), on serum cholesterol. In a 1997 study based on 134 clinical studies, British researchers concluded that, compared to carbohydrates, palmitic acid raises blood cholesterol levels. In 2003, Dutch scientists conducted a meta-analysis of 35 clinical studies and examined what many experts consider the best indicator of heart-disease risk: the ratio of total cholesterol to HDL cholesterol. Palmitic acid increased the total: HDL cholesterol ratio more than other saturated fatty acids, including lauric acid and myristic acid, which are abundant in palm kernel and coconut ; the other highly saturated tropical . Palm increases the total: HDL cholesterol ratio more than the average U.S. or British dietary fat. That finding indicates that, in terms of blood cholesterol, palm is somewhat more harmful than the average U.S. dietary fat and much more harmful than such liquid oils as olive, soy, and canola.

The oxidized version of Palm , once Palm has been been converted for for example, has been associated in one study with additional toxic adverse effects, in particular an adverse lipid profile, reproductive toxicity and toxicity of the , lung, , and heart.

Some countries, including South Africa, have mandated the labeling of the source of vegetable in their products enabling consumers to make a more informed choice.


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