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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
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Bioline Code: ja15017
Full paper language: English
Document type: Review Article
Document available free of charge
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Journal of Applied Sciences and Environmental Management, Vol. 19, No. 1, 2015, pp. 127-133
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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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© Copyright 2015 - Journal of Applied Sciences and Environmental Management
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