Palm Oil and Coconut Oil Saturated Fats: Properties, Food Applications, and Health

Abstract

Fats and oils from plant sources are key components of a complete and healthful diet, as they supply essential fatty acids and liposoluble bioactive compounds. Many features and functions of dietary fats and oils have been studied extensively by the scientific community, with a focus on their impacts on human health. In this realm, an abundance of research has focused on the contribution of dietary fats and oils to the development of cardiovascular diseases, which is often attributed to their impact on the concentration of cholesterol in the blood. Such research has established that the degree of saturation plays a critical role in the impact of fats on cholesterol levels. Thus, consumption of polyunsaturated fatty acids and monounsaturated fatty acids decreases serum and low-density-lipoprotein cholesterol levels, while saturated fatty acids have cholesterol-increasing effects. Coconut and oil palm are the most prevalent sources of plant-derived saturated fatty acids in the diet, and in recent years there has been much debate centered around their health impacts throughout the scientific community. Consumers are hungry for scientific, fact-based guidance from reputable sources, as perception of these fat sources varies greatly from decade-to-decade, year-to-year, and month-to-month. This review on plant-derived saturated fats aims to put forth the most current research and issues related to cultivation, manufacturing of oils and derivatives, food applications, as well as health benefits and concerns, to allow the scientific community and consumers to make informed decisions when selecting foods to include as part of a healthful diet.