Abstract
Because of its content of saturated fatty acids, palm oil is often considered as being atherogenic nutritionally, and would therefore purveyor of certain diseases including cardiovascular disease. The present study was conducted to assess changes in the lipid profile and lipoprotein of patients with ischemic heart, consumers versus non-consumers of palm oil. The study involved 120 patients enrolled at the Cardiology Institute of Abidjan, divided into 3 groups. Group 1 consisted of 50 patients consumers of refined palm oil, group 2, of 40 patients taking the two forms of oil (refined and raw red), and group 3 comprised 30 patients not consuming palm oil (control group). The lipid parameters and lipoprotein measured were total cholesterol, triglycerides, HDL and LDL cholesterol, and the atherogenic index. In patient’s consumers of refined palm oil, after 04 weeks of diet, 58% had normal cholesterol rate, 14% hypercholesterolemia and 28% with low cholesterol rate. As for patients taking both types of palm oil, 57.50% had normal cholesterol rate, 15% hypercholesterolemia and 27.50% with low cholesterol rate. Patients, non-consumers of palm oil had low cholesterol rate at 26.67%. The difference was not significant. Whatever the form of consumption, we notice a variation in the cholesterol rate as well as a tendency of low cholesterol rate after four weeks of dieting, with no significant difference. The same pattern was observed with the dosages of triglycerides, LDL cholesterol, HDL cholesterol and atherogenic index, for which changes were also not significant in the 03 groups. The consumption or not of palm oil, whatever the form and the duration of consumption, had no significant influence on serum lipid and lipoprotein parameters and the atherogenic index of patients carriers of ischemic heart disease. This study, although preliminary, has allowed determining that palm oil is harmless in patients with ischemic heart disease, consumers or non consumers of that oil.
Highlights
The ischemic heart disease or coronary artery disease is a major cause of death worldwide [1], which is expanding in developing countries [2, 3] namely in Côte d’Ivoire, where its occurrence has been pointed out for several years [4]
Works on the assessment of knowledge on the nutritional values of palm oil have shown that this oil was advised against by medical as well as paramedical staffs for hypertensive patients with ischemic heart disease, respectively 56% and 43 13% [11, 12], because it is said to be responsible for hypercholesterolemia
These studies have shown the benefits of the consumption of this oil, as well as its antioxidant properties [17,18,19], no work has focused on the changes in the lipid profile and lipoprotein among patient’s consumers of palm oil, whereas this country is, after Nigeria, Africa's second largest producer of palm oil and the largest exporter of this commodity
Summary
The ischemic heart disease or coronary artery disease is a major cause of death worldwide [1], which is expanding in developing countries [2, 3] namely in Côte d’Ivoire, where its occurrence has been pointed out for several years [4]. Many factors may be responsible for the decrease in the oxygen supply, including organic obstructions [5], caused by International Journal of Nutrition and Food Sciences 2017; 6(1): 6-11 cholesterol deposits build up (atherosclerotic plaque), calcium and other substances carried by the blood. These deposits gradually narrow the coronary arteries depriving some parts of the heart with blood and oxygen, which results in an ischemia [6]. These studies have shown the benefits of the consumption of this oil, as well as its antioxidant properties [17,18,19], no work has focused on the changes in the lipid profile and lipoprotein among patient’s consumers of palm oil, whereas this country is, after Nigeria, Africa's second largest producer of palm oil and the largest exporter of this commodity. [20] This work intends to study the changes in the lipid parameters and lipoprotein in patients with ischemic heart disease, consumers or non consumers of palm oil, in order to establish the relationship between the consumption of palm oil and the occurrence of cardiovascular risk within the studied population
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Nutrition and Food Sciences
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
