Studies on red palm oil: Effect of partial supplementation of saturated fats upon lipids and lipoproteins

Abstract

The effect of partial supplementation of red palm oil (RPO) in saturated fats based on coconut oil (CNO) and hydrogenated fat (HF) was evaluated in a 16-week long experiment in rats. Male rats (wistar strain) were divided into 6 groups and fed with diets based on RPO. Group I with 20% RPO Group II with 20% CNO, group III with 20 HF group IV with 10% RPO and 10% CNO, group V with 10% RPO and 10% HF, and group VI 6.6% RPO and 6.6% CNO and 6.6% HF. The growth of the animals was proportional to the intake of fat and diet. No significant increase was observed in plasma total cholesterol. LDL-C was higher in groups fed with CNO and HF, and HDL-C was higher in the 20% RPO group. The 20% CNO groups had the lowest amount of liver cholesterol when compared to 20% RPO group while the blended oil groups had a higher liver cholesterol. Plasma triglycerides were high in the 20% RPO group whereas in the liver no significant difference observed. Analysis of plasma and liver fatty acids indicated the type of fat consumed as evidenced by the higher levels of palmitate (16:0), oleate (18:1) and linoleate (18:2 n6) in the RPO groups and higher levels of lauric (12:0) myristic (14:0) oleic (18:1) and palmitic (16:0) in 20% CNO groups. The hydrogenated fat group (HF) had a higher levels of lauric (12:0) oleic (18:1) and linoleic acids. The saturated fatty acids (SAFA) supplemented groups in general showed a mixed trend based on the fats. The saturated fatty acids (SAFA) was highest in group II (20% CNO) and group VI (mixed group based on RPO) (CNO and HF) indicating the type of fatty acid intake. PUFA was lowest in CNO group followed by group IV based on RPO and CNO. The various other ratios such as 18:1 18:2 , palmitic oleic ( 16:0 18:1 ) and arachidonic/linoleic ( 20:4 18:2 ) were all normal indicating the type of fat consumed. Thus our present study indicate that supplementation of palm oil (RPO) with other saturated fats like coconut oil and hydrogenated fat (HF) can have a protective effect due to the presence of lipid lowering factors.