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Journal of Applied Sciences and Environmental Management
World Bank assisted National Agricultural Research Project (NARP) - University of Port Harcourt
ISSN: 1119-8362
Vol. 19, No. 1, 2015, pp. 127-133
Bioline Code: ja15017
Full paper language: English
Document type: Review Article
Document available free of charge

Journal of Applied Sciences and Environmental Management, Vol. 19, No. 1, 2015, pp. 127-133

 en Palm oil, its nutritional and health implications (Review)
IMOISI, O.B.; ILORI, G.E.; AGHO, I. & EKHATOR, J.O.

Abstract

Diet for some time now in Nigeria has undergone many changes such as changes in dietary intake of fats and oils. There has been an increasing consumption of partially hydrogenated trans-vegetable oils and a decreasing intake of lauric acid-containing oils. Although popular literature and people generally, usually attribute an increased risk of coronary heart disease (CHD) to elevated levels of serum cholesterol, which in turn are thought to derive from an increased dietary intake of saturated fats and cholesterol. The palm oil and palm kernel oil are high in saturated fatty acids, about 50% and 80% respectively and are esterified with glycerol. In developing countries, vegetable oils are replacing animal fats because of the cost and health concerns. It is reassuring to know that the consumption of palm oil as a source of dietary fat does not pose any additional risks for coronary artery disease when consumed in realistic amounts as part of a healthy diet. However, oxidized palm oil induces reproductive toxicity and organ toxicity particularly of the kidneys, lungs, liver and heart. Therefore, oxidized palm oil should be avoided.

Keywords
Oxidized; Saturated Fats; Palm Oil; Coronary Heart Disease

 
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