Palm olein increases plasma cholesterol moderately compared with olive oil in healthy individuals

Abstract

BackgroundDespite the high content of palmitic acid, palm olein was demonstrated to have a neutral effect on plasma cholesterol concentration when compared with olive oil, suggested to be due to palmitic acid in the sn‐1 and sn‐3 position.Objectiveto investigate the effects of a diet rich in palm olein (fractionated palm oil), olive oil and lard on plasma blood lipids, inflammatory markers, glucose and insulin.in a controlled double‐blinded, randomized 3 × 3 weeks crossover dietary intervention study, including 32 healthy men, who daily replaced part of their habitual dietary fat intake with approximately 17 energy percent (E%) from palm olein, olive oil or lard, respectively.ResultsCompared with intake of olive oil, palm olein and lard increased total cholesterol and LDL cholesterol (P < 0.0001). Palm olein resulted in a lower plasma triacylglycerol (TAG) concentration than olive oil (P < 0.01). No difference in effects was observed in plasma HDL cholesterol, high sensitive C‐reactive protein (hsCRP), plasminogen activator 1 (PAI‐1), insulin and glucose concentrations.ConclusionThe present study did not support findings of palm olein being neutral compared to olive oil in regard to total plasma cholesterol and LDL cholesterol in healthy individuals with normal plasma cholesterol concentrations. Thus, the sn‐positioning was not confirmed to be important in regard to effect on plasma cholesterol.