Abstract
Palm oil is a solid vegetable oil, rich in saturated fatty acids (50 %), mainly in palmitic acid. However its contains also 50 % of unsaturated fatty acids, and is rich in tocotriénols and carotenoids partly altered by refining and heating. Its effects on fasting and post-prandial plasma lipids and on other parameters linked to the cardiovascular risk are reviewed in this work. These effects are more favourable than Partially Hydrogenated Vegetable Oils on LDL cholesterol and HDL cholesterol, less favourable on LDL cholesterol than polyunsaturated oils, similar to monounsaturated oils. Epidemiological studies are rare and of poor quality. These data are discussed with highlights on the actual point of view on the role of saturated fatty acids in cardiovascular risk. An increasing and excessive intake of palm oil in our diet, through manufactured products, could be deleterious. However the real consumption of palm oil is not well known. Finally its technological and physico-chemical properties give it a true interest for some uses. So it is necessary to consider each use with the subsidiary principle in order to avoid the going back of trans fatty acids.
Highlights
L’huile de palme existe sous plusieurs formes : l’huile de palme brute, non raffinee, de couleur rouge car tres riche en carotenoıdes, appelee « red palm oil »
These effects are more favourable than Partially Hydrogenated Vegetable Oils on LDL cholesterol and HDL cholesterol, less favourable on LDL cholesterol than polyunsaturated oils, similar to monounsaturated oils
Epidemiological studies are rare and of poor quality. These data are discussed with highlights on the actual point of view on the role of saturated fatty acids in cardiovascular risk
Summary
Acide laurique C12:0 Acide myristique C14:0 Acide palmitique C16:0 Acide stearique C18:0. La perte en tocols (tocopherols et tocotrienols) est moderee lors du chauffage (Tarmizi et al, 2008) et de la friture (Razali, 2005) mais elle peut atteindre jusqu’a 70 % (tocopherols) et 90 % (tocotrienols) lors d’un chauffage severe ; plus faible pour l’oleine de palme (30 % pour les tocols totaux apres environ 8 h de fritures de pomme de terre) (Du Plessis et al., 1999). La teneur en carotenoıdes de l’huile de palme brute est de 500 – 2000 mg/kg alors que les autres huiles vegetales brutes en contiennent environ 100 mg/kg. L’huile de palme contient environ 50 % d’AG satures, acide palmitique surtout, 40 % d’AG monoinsatures et 10 % d’AG polyinsatures (linoleique, C18:2 n-6) ; non raffinee, elle est riche en tocotrienols et en carotenoıdes. Seules ont ete retenues les etudes comportant un groupe contro^le
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