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Recent studies suggest that myristic and palmitic acids found in palm oil do not increase the risk of cardiovascular disease.
Professor Oleg Medvedev, Head of the Department of Pharmacology, founding dean of the Faculty of Fundamental Medicine at Moscow University, and founder of the Healthy Nutrition Research Center, said recent studies indicate that palmitic acid in vegetable fats does not raise total cholesterol or LDL cholesterol levels.
He explained that high cholesterol is mainly linked to excessive consumption of saturated fats, especially when they account for more than 10% of the total diet. Butter, for example, contains around 60% saturated fat, while palm oil contains a slightly lower level of about 50%.
Medvedev added that it was previously believed that all saturated fatty acids had the same health effect. However, many comparative studies over the past two decades have shown that the health impact varies significantly depending on the type of saturated fatty acid, particularly in relation to biomarkers associated with cardiovascular disease.
He stressed that most studies do not support the common belief that palmitic acid directly causes heart disease, especially when cholesterol levels remain within the normal range.
He concluded that palm oil may raise cholesterol levels, but not to the extent previously believed, and that its effect in this respect is much lower than butter, for example.
Source: Jordan News