Partially hydrogenated oils are dangerous to our health. They increase the LDL or bad cholesterol in our blood and also contribute to inflammation in the body by production of free radicals. Partially hydrogenated oils are widely used in many processed foods because of their ease and use under extreme temps and conditions. However, cooking partially hyrdrogenated oils at high temps can increase the formation of trans fatty acids, which are also bad for our cardiovascular health.
Palm oil has been viewed as a substitute for partially hydrogenated oils and a study published in the July issue of American Journal of Clinical Nutition looked at its effects on cholesterol levels in men and women with a moderately elevated LDL, or bad cholesterol.
Fifteen people age 50 or greater completed the study. Each was given a specific diet to follow for 35 days. Each diet was equal in fat content, but the type of fat used as primary source differed. Diets were either high in palm, partially hydrogenated, soybean or canola oil. This method was chosen to see the differences varying fat sources had on cholesterol levels, and to provide a comparison for palm oil.
Each person had total, LDL, and HDL cholesterol measured before and after the study. Other cholesterol associated compounds such as apolipoprotein A and B were measured.
Palm oil negatively affected cholesterol levels, and in the same manner as partially hydrogenated oils. LDL levels were more than 10% higher in the palm and partially hydrogenated groups than in the soybean oil group and more than 15% higher than the canola group. HDL levels were not affected differently in any of the groups. Other markers of lipid status were also not significanly affected.
The authors conlcude that palm should not be used as a substitute for partially hydrogenated oils because it raises the LDL or bad cholesterol in a similar manner. Based on this study both soybean and canola oil are acceptable oils to use for cooking that do not raise the LDL cholesterol and also do not form trans fatty acids when cooked at high temperatures.
Posted by Dr. Christina Gutierrez on August 14, 2006 05:03 PM
