Review of Studies on Palm-Oil Consumption in Relation to Risk of Cardiovascular Diseases
Background: A balanced-diet containing edible-oil has been advocated to have more of unsaturated fatty acid. The saturated nature of palm-oil (PO) has led to the recommendation that its consumption should be limited to avoid the risk of cardiovascular diseases (CVD). The purpose of this study was to...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Shahid Sadoughi University of Medical Sciences and Health Services
2023-02-01
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| Series: | Journal of Nutrition and Food Security |
| Subjects: | |
| Online Access: | http://jnfs.ssu.ac.ir/article-1-449-en.html |
| _version_ | 1811166204074655744 |
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| author | Ibrahim Abdulwaliyu Stanley I.R. Okoduwa Rose Sangodare Shefiat O. Arekemase Musa L. Batari Aliyu Muhammad |
| author_facet | Ibrahim Abdulwaliyu Stanley I.R. Okoduwa Rose Sangodare Shefiat O. Arekemase Musa L. Batari Aliyu Muhammad |
| author_sort | Ibrahim Abdulwaliyu |
| collection | DOAJ |
| description | Background: A balanced-diet containing edible-oil has been advocated to have more of unsaturated fatty acid. The saturated nature of palm-oil (PO) has led to the recommendation that its consumption should be limited to avoid the risk of cardiovascular diseases (CVD). The purpose of this study was to investigate the claims and counterclaims of PO consumption and the risk of CVD from biochemical perspective. Methods: Relevant published peer-review articles on PO consumption associated with risk of CVD were sorted from Google Scholar, Scopus, Medline, and PubMed databases. Keywords, such as “palm-oil, cardiovascular diseases, and cholesterol” were used for the search. Results: Apparent in animal studies, 52.17% support the claim that PO consumption is associated with CVD, and has been attributed to its saturated nature. According to the reports, PO consumption by virtue of its saturated nature-elicited hypercholesterolaemia, which may result to CVD. Furthermore, PO consumption may instigate fatty liver, cause narrowing blood vessels and thickening aorta of the heart, and consequently non-alcoholic steatohepatitis, a serious condition that may lead to severe cirrhosis, thereby increase CVD risk. On the other hand, 47.83% refute such claims that PO consumption is not associated with CVD risk. Based on human studies, 45.45% and 54.55% support and refute, respectively the claims that PO is associated with CVD. Conclusion: PO consumption has shown to be associated with hypercholesterolaemia, elevated low density lipoprotein cholesterol, hence, could instigate CVD, even though no study convincingly establishes any relationship between PO consumption and the risk of CVD. Furthermore, consumption of repeatedly heated PO (deep-frying) may instigate oxidative stress, and consequently CVD. |
| first_indexed | 2024-04-10T15:48:51Z |
| format | Article |
| id | doaj.art-b1b613b666f34e51a47b2b28312ef729 |
| institution | Directory Open Access Journal |
| issn | 2476-7417 2476-7425 |
| language | English |
| last_indexed | 2024-04-10T15:48:51Z |
| publishDate | 2023-02-01 |
| publisher | Shahid Sadoughi University of Medical Sciences and Health Services |
| record_format | Article |
| series | Journal of Nutrition and Food Security |
| spelling | doaj.art-b1b613b666f34e51a47b2b28312ef7292023-02-12T03:41:37ZengShahid Sadoughi University of Medical Sciences and Health ServicesJournal of Nutrition and Food Security2476-74172476-74252023-02-0181137151Review of Studies on Palm-Oil Consumption in Relation to Risk of Cardiovascular DiseasesIbrahim Abdulwaliyu0Stanley I.R. Okoduwa1Rose Sangodare2Shefiat O. Arekemase3Musa L. Batari4Aliyu Muhammad5 Scientific and Industrial Research Department, National Research Institute for Chemical Technology, Zaria, Nigeria Directorate of Research and Development, Nigerian Institute of Leather and Science Technology, Zaria, Nigeria Scientific and Industrial Research Department, National Research Institute for Chemical Technology, Zaria, Nigeria Petrochemical and Allied Department, National Research Institute for Chemical Technology, Zaria, Nigeria; Scientific and Industrial Research Department, National Research Institute for Chemical Technology, Zaria, Nigeria Department of Biochemistry, Ahmadu Bello University, Zaria, Nigeria. Background: A balanced-diet containing edible-oil has been advocated to have more of unsaturated fatty acid. The saturated nature of palm-oil (PO) has led to the recommendation that its consumption should be limited to avoid the risk of cardiovascular diseases (CVD). The purpose of this study was to investigate the claims and counterclaims of PO consumption and the risk of CVD from biochemical perspective. Methods: Relevant published peer-review articles on PO consumption associated with risk of CVD were sorted from Google Scholar, Scopus, Medline, and PubMed databases. Keywords, such as “palm-oil, cardiovascular diseases, and cholesterol” were used for the search. Results: Apparent in animal studies, 52.17% support the claim that PO consumption is associated with CVD, and has been attributed to its saturated nature. According to the reports, PO consumption by virtue of its saturated nature-elicited hypercholesterolaemia, which may result to CVD. Furthermore, PO consumption may instigate fatty liver, cause narrowing blood vessels and thickening aorta of the heart, and consequently non-alcoholic steatohepatitis, a serious condition that may lead to severe cirrhosis, thereby increase CVD risk. On the other hand, 47.83% refute such claims that PO consumption is not associated with CVD risk. Based on human studies, 45.45% and 54.55% support and refute, respectively the claims that PO is associated with CVD. Conclusion: PO consumption has shown to be associated with hypercholesterolaemia, elevated low density lipoprotein cholesterol, hence, could instigate CVD, even though no study convincingly establishes any relationship between PO consumption and the risk of CVD. Furthermore, consumption of repeatedly heated PO (deep-frying) may instigate oxidative stress, and consequently CVD.http://jnfs.ssu.ac.ir/article-1-449-en.htmlpalm oilcardiovascular diseasescholesterolhypercholesterolemia |
| spellingShingle | Ibrahim Abdulwaliyu Stanley I.R. Okoduwa Rose Sangodare Shefiat O. Arekemase Musa L. Batari Aliyu Muhammad Review of Studies on Palm-Oil Consumption in Relation to Risk of Cardiovascular Diseases Journal of Nutrition and Food Security palm oil cardiovascular diseases cholesterol hypercholesterolemia |
| title | Review of Studies on Palm-Oil Consumption in Relation to Risk of Cardiovascular Diseases |
| title_full | Review of Studies on Palm-Oil Consumption in Relation to Risk of Cardiovascular Diseases |
| title_fullStr | Review of Studies on Palm-Oil Consumption in Relation to Risk of Cardiovascular Diseases |
| title_full_unstemmed | Review of Studies on Palm-Oil Consumption in Relation to Risk of Cardiovascular Diseases |
| title_short | Review of Studies on Palm-Oil Consumption in Relation to Risk of Cardiovascular Diseases |
| title_sort | review of studies on palm oil consumption in relation to risk of cardiovascular diseases |
| topic | palm oil cardiovascular diseases cholesterol hypercholesterolemia |
| url | http://jnfs.ssu.ac.ir/article-1-449-en.html |
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