Palm oil in human nutrition and health

Chandrasekharan N., . and Yusof Basiron, . Palm oil in human nutrition and health. pp. 299-312. ISSN 0126-575X

Dietary fats serve multiple purposes. Population growth and economic progress lead to an increase in the consumption of oils and fats and palm oil contributes significantly to the edible oil needs of large sections of the world population. It has many food and non-food uses. More than 85 per cent of the world's production of palm oil is used as food. In Malaysia 80 per cent of our fat intake is derived from palm oil. There has been much progress in our knowledge of the nutritional and health attributes of palm oil. The changing perceptions on the nutritional and health aspects of palm oil are reviewed in this article. The effects of dietary fats/oils on serum lipids generally reflect the collective influence of multiple fatty acids in the diet or food. The quantity as well as the quality of fats impact the actions of individual fatty acids. Palm oil is endowed with a good mixture of antioxidants and together with its balanced composition of the different classes of fatty acids makes it a safe stable and versatile oil with many positive health and nutritional benefits. Palm oil does not alter plasma lipids/lipoproteins adversely when consumed as part of a healthy diet. Palm oil is highly stable against oxidative damage during frying. In the light of the emerging evidence perceptions about palm oil have to change favourably.

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Abstract

Dietary fats serve multiple purposes. Population growth and economic progress lead to an increase in the consumption of oils and fats and palm oil contributes significantly to the edible oil needs of large sections of the world population. It has many food and non-food uses. More than 85 per cent of the world's production of palm oil is used as food. In Malaysia 80 per cent of our fat intake is derived from palm oil. There has been much progress in our knowledge of the nutritional and health attributes of palm oil. The changing perceptions on the nutritional and health aspects of palm oil are reviewed in this article. The effects of dietary fats/oils on serum lipids generally reflect the collective influence of multiple fatty acids in the diet or food. The quantity as well as the quality of fats impact the actions of individual fatty acids. Palm oil is endowed with a good mixture of antioxidants and together with its balanced composition of the different classes of fatty acids makes it a safe stable and versatile oil with many positive health and nutritional benefits. Palm oil does not alter plasma lipids/lipoproteins adversely when consumed as part of a healthy diet. Palm oil is highly stable against oxidative damage during frying. In the light of the emerging evidence perceptions about palm oil have to change favourably.

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Item Type:	Article
Additional Information:	Summary (En)
AGROVOC Term:	PALM OILS
AGROVOC Term:	OILS
AGROVOC Term:	LIPID CONTENT
AGROVOC Term:	NUTRIENTS
AGROVOC Term:	HEALTH
AGROVOC Term:	HUMAN POPULATION
AGROVOC Term:	FOODS
AGROVOC Term:	MALAYSIA ACEITES DE PALMAS
AGROVOC Term:	ACEITES
AGROVOC Term:	CONTENIDO DE LIPIDOS
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:52
URI:	http://webagris.upm.edu.my/id/eprint/17839

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