Randomised trial of coconut oil, olive oil or butter on blood lipids and other cardiovascular risk factors in healthy men and women A randomized study of coconut oil versus sunflower oil on cardiovascular risk factors in patients with stable coronary heart disease Effects of Dietary Coconut Oil on the Biochemical and Anthropometric Profiles of Women Presenting Abdominal Obesity Corn Oil Lowers Plasma Cholesterol Compared with Coconut Oil in Adults with Above-Desirable Levels of Cholesterol in a Randomized Crossover Trial The Impact of Virgin Coconut Oil and High-Oleic Safflower Oil on Body Composition, Lipids, and Inflammatory Markers in Postmenopausal Women. The effect of daily consumption of coconut fat and soya-bean fat on plasma lipids and lipoproteins of young normolipidaemic men. Low linolenate and commercial soybean oils diminish serum HDL cholesterol in young free-living adult females. Effects of conjugated linoleic acid supplementation on blood lipids and adiposity of rats fed diets rich in saturated versus unsaturated fat. [Changes in of plasma lipoproteins after the use of palm oil in the diet of a group healthy adults]. Plasma lipid and lipoprotein response of humans to beef fat, coconut oil and safflower oil. The effect of supplemental dietary fat on plasma cholesterol levels in lovastatin-treated hypercholesterolemic patients. Coconut fat and serum lipoproteins: effects of partial replacement with unsaturated fats. Comparison of palmolein and olive oil: effects on plasma lipids and vitamin E in young adults. Comparing palmolein with different predominantly monounsaturated oils: effect on plasma lipids Replacement of dietary fat with palm oil: effect on human serum lipids, lipoproteins and apolipoproteins. Fall in total cholesterol concentration over five years in association with changes in fatty acid composition of cooking oil in Mauritius: cross sectional survey Substitution of vegetable oil for a partially-hydrogenated fat favorably alters cardiovascular disease risk factors in moderately hypercholesterolemic postmenopausal women.
Introduction High dietary saturated fat intake is associated with higher blood concentrations of low-density lipoprotein cholesterol ( LDL-C ) , an established risk factor for coronary heart disease . However , there is increasing interest in whether various dietary oils or fats with different fatty acid profiles such as extra virgin coconut oil may have different metabolic effects but trials have reported inconsistent results . We aim ed to compare changes in blood lipid profile , weight , fat distribution and metabolic markers after four weeks consumption of 50 g daily of one of three different dietary fats , extra virgin coconut oil , butter or extra virgin olive oil , in healthy men and women in the general population . Design R and omised clinical trial conducted over June and July 2017 . Setting General community in Cambridgeshire , UK . Participants Volunteer adults were recruited by the British Broadcasting Corporation through their websites . Eligibility criteria were men and women aged 50–75 years , with no known history of cancer , cardiovascular disease or diabetes , not on lipid lowering medication , no contraindications to a high-fat diet and willingness to be r and omised to consume one of the three dietary fats for 4 weeks . Of 160 individuals initially expressing an interest and assessed for eligibility , 96 were r and omised to one of three interventions ; 2 individuals subsequently withdrew and 94 men and women attended a baseline assessment . Their mean age was 60 years , 67 % were women and 98 % were European Caucasian . Of these , 91 men and women attended a follow-up assessment 4 weeks later . Intervention Participants were r and omised to extra virgin coconut oil , extra virgin olive oil or unsalted butter and asked to consume 50 g daily of one of these fats for 4 weeks , which they could incorporate into their usual diet or consume as a supplement . Main outcomes and measures The primary outcome was change in serum LDL-C ; secondary outcomes were change in total and high-density lipoprotein cholesterol ( TC and HDL-C ) , TC/HDL-C ratio and non-HDL-C ; change in weight , body mass index ( BMI ) , waist circumference , per cent body fat , systolic and diastolic blood pressure , fasting plasma glucose and C reactive protein . Results LDL-C concentrations were significantly increased on butter compared with coconut oil ( + 0.42 , 95 % CI 0.19 to 0.65 mmol/L , P<0.0001 ) and with olive oil ( + 0.38 , 95 % CI 0.16 to 0.60 mmol/L , P<0.0001 ) , with no differences in change of LDL-C in coconut oil compared with olive oil ( −0.04 , 95 % CI −0.27 to 0.19 mmol/L , P=0.74 ) . Coconut oil significantly increased HDL-C compared with butter ( + 0.18 , 95 % CI 0.06 to 0.30 mmol/L ) or olive oil ( + 0.16 , 95 % CI 0.03 to 0.28 mmol/L ) . Butter significantly increased TC/HDL-C ratio and non-HDL-C compared with coconut oil but coconut oil did not significantly differ from olive oil  for TC/HDL-C and non-HDL-C. There were no significant differences in changes in weight , BMI , central adiposity , fasting blood glucose , systolic or diastolic blood pressure among any of the three intervention groups . Conclusions and relevance Two different dietary fats ( butter and coconut oil ) which are predominantly saturated fats , appear to have different effects on blood lipids compared with olive oil , a predominantly monounsaturated fat with coconut oil more comparable to olive oil with respect to LDL-C. The effects of different dietary fats on lipid profiles , metabolic markers and health outcomes may vary not just according to the general classification of their main component fatty acids as saturated or unsaturated but possibly according to different profiles in individual fatty acids , processing methods as well as the foods in which they are consumed or dietary patterns . These findings do not alter current dietary recommendations to reduce saturated fat intake in general but highlight the need for further elucidation of the more nuanced relationships between different dietary fats and health . Trial registration number NCT03105947 ; Results Background and rationale Coronary artery disease ( CAD ) and its pathological atherosclerotic process are closely related to lipids . Lipids levels are in turn influenced by dietary oils and fats . Saturated fatty acids increase the risk for atherosclerosis by increasing the cholesterol level . This study was conducted to investigate the impact of cooking oil media ( coconut oil and sunflower oil ) on lipid profile , antioxidant mechanism , and endothelial function in patients with established CAD . Design and methods In a single center r and omized study in India , patients with stable CAD on st and ard medical care were assigned to receive coconut oil ( Group I ) or sunflower oil ( Group II ) as cooking media for 2 years . Anthropometric measurements , serum , lipids , Lipoprotein a , apo B/A-1 ratio , antioxidants , flow-mediated vasodilation , and cardiovascular events were assessed at 3 months , 6 months , 1 year , and 2 years . Results Hundred patients in each arm completed 2 years with 98 % follow-up . There was no statistically significant difference in the anthropometric , biochemical , vascular function , and in cardiovascular events after 2 years . Conclusion Coconut oil even though rich in saturated fatty acids in comparison to sunflower oil when used as cooking oil media over a period of 2 years did not change the lipid-related cardiovascular risk factors and events in those receiving st and ard medical care The effects of dietary supplementation with coconut oil on the biochemical and anthropometric profiles  of women presenting waist circumferences ( WC ) > 88 cm ( abdominal obesity ) were investigated . The r and omised , double-blind , clinical trial involved 40 women aged 20–40 years . Groups received daily dietary supplements comprising 30 mL of either soy bean oil ( group S ; n = 20 ) or coconut oil ( group C ; n = 20 ) over a 12-week period , during which all subjects were instructed to follow a balanced hypocaloric diet and to walk for 50 min per day . Data were collected 1 week before ( T1 ) and 1 week after ( T2 ) dietary intervention . Energy intake and amount of carbohydrate ingested by both groups diminished over the trial , whereas the consumption of protein and fibre increased and lipid ingestion remained unchanged . At T1 there were no differences in biochemical or anthropometric characteristics between the groups , whereas at T2 group C presented a higher level of HDL ( 48.7 ± 2.4 vs. 45.00 ± 5.6 ; P = 0.01 ) and a lower LDL : HDL ratio ( 2.41 ± 0.8 vs. 3.1 ± 0.8 ; P = 0.04 ) . Reductions in BMI were observed in both groups at T2 ( P < 0.05 ) , but only group C exhibited a reduction in WC ( P = 0.005 ) . Group S presented an increase ( P < 0.05 ) in total cholesterol , LDL and LDL : HDL ratio , whilst HDL diminished ( P = 0.03 ) . Such alterations were not observed in group C. It appears that dietetic supplementation with coconut oil does not cause dyslipidemia and seems to promote a reduction in abdominal obesity ABSTRACT Background Few trials have examined the effects of coconut oil consumption in comparison with polyunsaturated fatty acid – rich oils such as corn oil . Objective This trial assessed the effects of consuming foods made with corn oil compared with coconut oil on lipids , glucose homeostasis , and inflammation . Methods This was a preliminary r and omized crossover study of men ( n = 12 ) and women ( n = 13 ) with a mean age of 45.2 y , mean body mass index ( in kg/m2 ) of 27.7 , fasting LDL cholesterol ≥115 mg/dL and < 190 mg/dL , and triglycerides ( TGs ) ≤375 mg/dL. Subjects consumed muffins and rolls providing 4 tablespoons ( ∼54 g ) per day of corn oil or coconut oil as part of their habitual diets for 4 wk , with a 3-wk washout between conditions . Fasting plasma lipids and high-sensitivity C-reactive protein ( hs-CRP ) and glucose metabolism were assessed via an intravenous glucose tolerance test at baseline and 15 and 29 d of treatment . Responses were compared between treatments by ANCOVA . Results Median baseline concentrations of LDL cholesterol , non-HDL cholesterol , total cholesterol ( total-C ) , HDL cholesterol , total-C : HDL cholesterol , and TGs were 123 , 144 , 188 , 46.0 , 4.21 , and 92.5 mg/dL , respectively . Changes from baseline for corn oil and coconut oil conditions , respectively , were : LDL cholesterol ( primary outcome ; −2.7 % compared with + 4.6 % ) , non-HDL cholesterol ( −3.0 % compared with + 5.8 % ) , total-C ( −0.5 % compared with + 7.1 % ) , HDL cholesterol ( + 5.4 % compared with + 6.5 % ) , total-C : HDL cholesterol ( −4.3 % compared with −3.3 % ) , and TGs ( −2.1 % compared with + 6.0 % ) . Non-HDL cholesterol responses were significantly different between corn and coconut oil conditions ( P = 0.034 ) ; differences between conditions in total-C and LDL cholesterol approached significance ( both P = 0.06 ) . Responses for hs-CRP and carbohydrate homeostasis parameters did not differ significantly between diet conditions . Conclusions When incorporated into the habitual diet , consumption of foods providing ∼54 g of corn oil/d produced a more favorable plasma lipid profile than did coconut oil in adults with elevated cholesterol . This trial was registered at clinical trials.gov as NCT03202654 This r and omized crossover study compared the impact of virgin coconut oil ( VCO ) to safflower oil ( SO ) on body composition and cardiovascular risk factors . Twelve postmenopausal women ( 58.8 ± 3.7 year ) consumed 30 mL VCO or SO for 28 days , with a 28-day washout . Anthropometrics included body weight and hip and waist circumference . Fat percent for total body , and roid and gynoid , fat mass , and lean mass were measured using dual-energy X-ray absorptiometry . Women maintained their typical diet recording 28 days of food records during the study . Results were analyzed with SPSS v24 with significance at P ≤ .05 . Comparisons are reported as paired t-test since no intervention sequence effect was observed . VCO  significantly raised total cholesterol , TC ( + 18.2 ± 22.8 mg/dL ) , low-density lipoprotein ( + 13.5 ± 16.0 mg/dL ) , and high-density lipoprotein , HDL ( + 6.6 ± 7.5 mg/dL ) . SO did not significantly change lipid values . TC and HDL were significantly different between test oils . The TC/HDL ratio change showed a neutral effect of both VCO and SO . One person had adverse reactions to VCO and increased inflammation .  VCO  decreased IL-1β for each person who had a detected sample . The impact of VCO and SO on other cytokines varied on an individual basis . This was the first study evaluating the impact of VCO on body composition in Caucasian postmenopausal women living in the United States . Results are suggestive that individuals wishing to use coconut oil in their diets can do so safely , but more studies need to be conducted with larger sample sizes , diverse population s , and more specific clinical markers such as particle size The present paper reports the influence on plasma lipids of isoenergetic diets containing 30 % of energy as fat , with a polyunsaturated : saturated fat ratio of 4.00 or 0.25 , consumed for 8 weeks by twenty-five young normolipidaemic males . Approximately 70 % of the fat energy was provided by the test fats : soya-bean fat and coconut fat . During the soya-bean-fat-eating period the total plasma cholesterol level fell significantly compared with baseline values ( P less than 0.001 ) and during the coconut-fat-eating phase total plasma cholesterol level increased significantly compared with the soya-bean-eating period ( P less than 0.001 ) . On the soya-bean-fat diet , high-density-lipoprotein (HDL)-cholesterol decreased by 15 % ( range 6 - 35 % ) and plasma triacylglycerols decreased by 25 % ( range 13 - 37 % ) . Results of the present study show that even when the proportion of total fat in the diet is low , a high intake of linoleic acid lowers both total plasma cholesterol and HDL-cholesterol , while a high intake of saturated fat elevates both these lipid fractions . Application of regression formulas to the present findings indicates that short-chain saturated fatty acids have a neutral effect on serum cholesterol OBJECTIVE A mutant soybean line ( A16 ) low in linolenic acid content ( 2 % of oil by weight ) was developed to increase oil oxidative stability . It was unknown whether serum lipid and lipoprotein concentrations in humans would be affected should A16 soybean oil ( A16 oil ) replace commercial soybean oil in diets . This study was conducted to examine the hypothesis that in free-living normolipidemic women , the consumption of A16 oil at approximately 10 % of energy intake ( en% ) would not affect serum lipids and lipoproteins differently than would the consumption of the same amount of a commercial soybean oil with 7 % of linolenic acid content . DESIGN Fifteen free-living female college students consumed the soybean oil daily with regular meals for 9 weeks in different orders , with each test oil being eaten for 3 weeks . During the study , 13 en% was provided by each test oil and a total of 35 en% was from dietary fat . Serum concentrations of total cholesterol , high-density lipoprotein cholesterol ( HDL cholesterol ) , low-density lipoprotein cholesterol ( LDL cholesterol ) and triacylglycerides ( TAG ) were measured . Serum total fatty acid patterns were analyzed as well . RESULTS Each of the three test oils decreased serum total cholesterol , LDL cholesterol and TAG concentrations from the baseline values . The feeding of A16 and commercial soybean oils decreased serum HDL cholesterol significantly compared with coconut oil ( p < 0.05 ) . Dietary inclusion of coconut oil increased serum myristic acid significantly more than did either soybean oil ( p < 0.01 ) . Serum arachidonic acid concentrations were significantly greater with A16 consumption than with commercial soybean oil consumption ( p < 0.001 ) . CONCLUSION A16 and commercial soybean oils both diminished serum HDL cholesterol . Although the fatty acid composition differed between the two soybean oils , A16 oil and commercial oil had similar effects on serum concentrations of lipoproteins and lipids . With increased oxidative stability , A16 oil is a good alternative to commercial soybean oil Conjugated linoleic acid ( CLA ) may decrease adiposity and improve blood lipid profiles under some conditions . The goal of this study was to determine the effects of CLA supplementation on blood lipid profiles and adiposity of rats fed a diet containing a primarily saturated fat versus a diet containing a primarily unsaturated fat . Twenty-eight male Sprague-Dawley rats were r and omly assigned to one of four diets containing coconut oil , coconut oil with CLA , corn oil or corn oil with CLA . After 28 days , blood was collected and serum concentrations of total cholesterol ( TC ) , HDL-cholesterol ( HDL-C ) , and triacylglycerols ( TG ) were assessed . Food intake , body weights , and epididymal fat pads were measured . No significant differences ( p>0.05 ) were noted among groups for amount of food consumed , weight gained , food efficiency ratio or serum TG concentrations . TC concentrations were lower ( p<0.05 ) in the CLA-supplemented rats that were fed coconut oil but not those consuming corn oil . Serum HDL-C was lower ( p<0.05 ) in rats consuming corn oil but was not significantly different ( p>0.05 ) for CLA supplemented groups . Epididymal fat pads weighed significantly more ( p<0.05 ) in the coconut oil fed group compared to the corn oil fed group , but there was no significant difference ( p>0.05 ) between the corn oil and coconut oil + CLA group . Overall , this study suggests that CLA is more beneficial for control of blood lipids and adiposity when supplemented to a diet rich in saturated versus unsaturated fat UNLABELLED Although saturated fat acids have long known to have harmful effects on cholesterol and triacylglycerides levels in blood , new concepts have emerged form recent research on this matter . The purpose of this study was to know the effect of the consumption of palm olein on triacylglycerides and cholesterol levels as well as lipoprotein fractions in the blood plasma of healthy individuals from both sexes . MATERIAL S AND METHODS Different types of fats were administered for 12 weeks to 60 subjects , 45 male , 15 female , between 19 and 45 years of age , who were divided into three groups : the mix group ( MG ) was administered oil , margarine , and mayonnaise prepared with 50 % olein ; the olein group ( OG ) consumed fats prepared with 100 % olein ; and the control group ( CG ) consumed regular fats of customary use by the population . The diets provided 25 to 30 % of calories . Blood sample s were obtained for lipid analysis at the beginning and the end of the study . Plasma triacylglycerides and cholesterol concentrations were determined by means of enzyme and lipoprotein methods ( VLDL , LDL ; and HDL ) by ultracentrifugation . RESULTS AND DISCUSSION By comparing the groups ' means no significant differences were found ( p > 0.05 ) in blood lipids . Individual differences show a slight increase in VLDL-C in OG compared to MG and CG . No differences were found in LDL concentration . CONCLUSIONS These results contribute evidence to differentiate between the effects of saturated vegetables oils , such as coconut oil , and of palm olein . The authors recommend not extrapolate the effects of type of oil to another in connection with TC increase in blood This study 's purpose was to evaluate the fasting human plasma lipid and lipoprotein responses to dietary beef fat ( BF ) by comparison with coconut oil ( CO ) and safflower oil ( SO ) , fats customarily classified as saturated and polyunsaturated .  Nineteen free-living normolipidemic men aged 25.6 + /- 3.5 yr consumed central ly-prepared lunches and dinners of common foods having 35 % fat calories , 60 % of which was the test fat . The test fats were isocalorically substituted , and each fed for five weeks in r and om sequences with intervening five weeks of habitual diets .  Plasma total cholesterol ( TC ) , high-density lipoprotein cholesterol ( HDL-C ) , and low-density lipoprotein cholesterol ( LDL-C ) concentrations among individuals follows the same relative rank regardless of diet . Triglycerides ( TG ) concentrations among individuals also maintain their relative rank regardless of diet but in a different order from that of the cholesterols . Plasma TC , HDL-C , and LDL-C responses to BF were significantly lower and TG higher than to CO . As compared to SO , BF produced equivalent levels of TG , HDL-C , and LDL-C and marginally higher TC . Thus , the customary consideration of BF as " saturated " and grouping it with CO appears unwarranted STUDY OBJECTIVE A validation study was conducted first to test assumptions about the effect of saturated and unsaturated dietary fat supplements . The second study was conducted to determine the effect on blood cholesterol levels of saturated and unsaturated fat supplements in patients who followed a low-fat diet and were administered lovastatin . DESIGN R and omized , crossover design , with three periods in the first study and four in the second study , each lasting 6 weeks . SETTING Cholesterol Research Center . PATIENTS The first study evaluated adults with total cholesterol levels between 200 and 280 mg/dl ( 5.172 and 7.241 mmol/L ) . The second study included adults with low-density lipoprotein ( LDL ) cholesterol levels above 160 mg/dl ( 4.138 mmol/L ) . INTERVENTIONS Fat supplements with either coconut or canola oil were delivered to patients in oatmeal-raisin cookies . MEASUREMENTS AND MAIN RESULTS In the validation study , patients ' mean prer and omization total cholesterol level of 222 mg/dl was reduced to 213 mg/dl with canola oil and increased to 233 mg/dl with coconut oil cookies ( p = 0.0038 ) . In the second study the mean prer and omization total cholesterol level of 214 mg/dl was decreased to 199 mg/dl with canola oil and to 208 mg/dl with coconut oil cookies ( p = 0.2342 ) . The LDL cholesterol levels changed in a similar fashion in both studies . CONCLUSIONS Changes in total and LDL cholesterol levels in the validation study were expected based on established effects of saturated and unsaturated fatty acids , but changes in these levels in lovastatin-cookie study were not expected . They could have occurred because lovastatin reversed the effect of saturated fats and enhanced the effect of unsaturated fats . Alternatively , they may have been due to enhanced bioavailability of lovastatin when administered with a high-fat diet . These findings must be confirmed The aim of the present study was to examine the effect of reducing saturated fat in the diet , or partly replacing it with unsaturated fat , on the serum lipoprotein profile of human subjects . The study had two intervention periods , 8 weeks ( phase 1 ) and 52 weeks ( phase 2 ) . In phase 1 , total fat was reduced from 31 to 25 % energy ( polyunsaturated fatty acids (PUFA):saturated fatty acids ( SFA ) ratio increased from 0.2 to 0.4 ) by reducing the quantity of coconut fat ( CF ) in the diet from 17.8 to 9.3 % energy intake . In phase 2 , subjects were r and omised to groups A and B. In group A total fat was reduced from 25 to 20 % energy ( PUFA : SFA ratio increased from 0.4 to 0.7 ) by reducing the quantity of CF in the diet from 9.3 to 4.7 % total energy intake . In group B , the saturated fat content in the diet was similar to group A. In addition a test fat ( a mixture of soyabean oil and sesame oil , PUFA : monosaturated fatty acids ratio 2 ) contributed 3.3 % total energy intake and total fat contributed 24 % energy intake ( PUFA : SFA ratio increased from 0.7 to 1.1 ) . At the end of phase 1 , there was a 7.7 % reduction in cholesterol ( 95 % CI -3.6 , -12.2 ) and 10.8 % reduction in LDL ( 95 % CI -4.9 , -16.5 ) and no significant change in HDL and triacylglycerol . At the end of phase 2 , the reduction in cholesterol in both groups was only about 4 % ( 95 % CI -12 , 3.2 ) partly due the concomitant rise in HDL . The reduction in LDL at 52 weeks was significantly higher in group B ( group A mean reduction 11 % , 95 % CI -20.1 , -2.0 and group B mean reduction 16.2 % 95 % CI -23.5 , -8.9 ) . In phase 2 , triacylglycerol levels showed a mean reduction of 6.5 % in group 2A and a mean increase of 8.2 % in group 2B . The reduction of saturated fat in the diet is associated with a lipoprotein profile that would be expected to reduce cardiovascular risk . The reduction of dietary saturated fat with partial replacement of unsaturated fat brings about changes in total cholesterol , HDL- and LDL-cholesterol that are associated with a lower cardiovascular risk Twenty-one healthy normocholesterolemic young adults , men and women , completed a r and omized 30-d/30-d crossover comparison of the effect of palmolein and olive oil on plasma lipids . The subjects were free-living volunteers who changed to low-fat diets  to which one of the test oils was added ( used as a spread , for baking , or for frying ) in turn . Complete food records were kept throughout : the test oils were compared at 17 % of total dietary energy . Under the conditions of this experiment plasma total and low-density-lipoprotein ( LDL ) cholesterol were almost identical with the two oils , so that when the palmitic acid ( 16:0 ) in palm oil replaced oleic acid ( 18:1 ) in olive oil the expected increase in LDL cholesterol was not seen . These results indicate that 16:0 , though saturated , is not always a plasma cholesterol-raising fatty acid . Palmolein is rich in vitamin E , alpha-tocopherol , and especially tocotrienols , but the latter were barely detectable in plasma Our group has compared plasma lipids in r and omised crossover trials in which approximately half the fat intake of subjects was changed from palmolein to each of three predominantly monounsaturated oils in a series of experiments in free living volunteers . With canola oil total cholesterols were lower than on palmolein ; part of this reduction was due to lower HDL-cholesterol ( HDL-c ) so that total cholesterol/ HDL-c was only 2 % lower . With olive oil mean total cholesterols were the same as on palmolein but HDL-cholesterols were a little lower and LDL-cholesterols a little higher . Plasma lipid fatty acid patterns confirmed the diet change , showing 5 % higher 16 : 0 on palmolein and 11 % higher 18 : 1 on olive oil . To test the possibility that lack of effect of the extra palmitic acid in the palmolein – olive oil comparison was because subjects were young , thin and active , comparison of a third oil , high oleic sunflower oil ( HOSO ) with palmolein was made in both young and middleaged subjects .  Plasma total and LDL-cholesterols were 7 % lower in the whole group on HOSO but HDL-c was also 5 % lower so total cholesterol/HDL-c was only 3 % lower than on palmolein . There was no difference in lowering of LDL-c on HOSO between young and older subjects . In comparisons of all three predominantly monounsaturated oils with palmolein a higher HDL-c on palmolein reduced the presumed health benefit of lower total cholesterols on canola and high oleic sunflower oil . The reason for no reduction of total cholesterol on olive oil compared with palmolein was presumably due to the higher linoleic and higher phytosterols in palmolein and higher squalene in the olive oil Thirty-eight male volunteers participated in a double-blind cross-over trial evaluating the effect of replacing the usual sources of saturated fat in the Dutch diet ( animal fats and hydrogenated oils ) by palm oil , which is virtually free of cholesterol and trans-fatty acids , on serum lipids , lipoproteins and apolipoproteins . Maximum ( about 70 % ) replacement had no significant effect on serum total cholesterol or most lipoprotein fractions , but result ed in an 11 % increase in serum high-density-lipoprotein (HDL)2-cholesterol relative to the control ( P2 = 0.01 ) . The palm-oil diet also caused an 8 % decrease in low-density-lipoprotein (LDL):HDL2 + HDL3-cholesterol ratio ( P2 = 0.02 ) as well as a 9 % decrease in triacylglycerols in the low-density-lipoprotein fractions ( P2 = 0.01 ) . Palm oil consumption result ed in a 4 % increase in serum apolipoprotein AI ( P2 = 0.008 ) and a 4 % decrease in apolipoprotein B ( P2 = 0.01 ) relative to the control diet ; the B : AI apolipoprotein ratio was decreased by 8 % ( P2 < 0.0001 ) . These results were not significantly affected by the different lipoprotein E phenotypes of the volunteers . Although the observed differences were relatively modest , the present study , nonetheless , indicates that dietary palm oil , when replacing a major part of the normal fat content in a Dutch diet , may slightly reduce the lipoprotein- and apolipoprotein-associated cardiovascular risk profiles Abstract Objective : To determine the extent to which reducing the saturated fatty acid composition of a ubiquitously used cooking oil influenced changes in  cholesterol concentration in the population during a five year intervention  programme in Mauritius . Design : Cross sectional surveys in 1987 and 1992 determined mean total cholesterol concentrations in the population . A r and om sample of respondents in the 1992 survey completed a nutrition question naire that included questions on diet in the previous 24 hours . Setting : Mauritius . Intervention : In 1987 the  government of Mauritius changed the composition of the commonly used cooking oil from being mostly palm oil ( high in saturated fatty acids ) to being wholly soya bean oil ( high in unsaturated fatty acids ) . Subjects : 5080 and 5162 subjects in 1987 and 1992 cross sectional surveys . 2059 subjects aged 30–64 years were r and omly selected from the respondents of the 1992 survey to take part in the nutrition survey Main outcome measures : Fatty acid composition of phospholipids in pooled serum sample s from men and women from the two surveys ; measured and predicted change in serum cholesterol concentration . Results : From 1987 to 1992 total cholesterol concentrations fell significantly by 0.79 mmol/l ( P<0.001 ) in men and 0.82 mmol/l ( P<0.001 ) in women . The estimated intake of saturated fatty acids decreased by 3.5 % of energy intake in men and by 3.6 % in women , and the intake of polyunsaturated fatty acids increased by 5.5 % and 5.6 % of energy intake , respectively . These changes were reflected in changes in the fatty acid composition of serum phospholipids , and according to Keys ' formula these changes explained much of the decrease in serum cholesterol concentrations ( predicted decrease of 0.38 mmol/l in men and by 0.40 mmol/l in women ) . Conclusion : Dietary changes that entailed a reduction in the saturated fat content of a ubiquitous cooking oil explained most of the observed decrease in serum cholesterol concentration over five years in the population of Mauritius . Key messages The saturated fatty acid intake of Mauritians was reduced by modifying the composition of the widely used cooking oil Mean serum cholesterol concentration decreased by 15 % after the cooking oil intervention was introduced nationwide Effective , low cost prevention programmes for chronic disease are needed in less industrialised countries . Simple action in dietary policy could be one such OBJECTIVE Compared to vegetable oils in their unmodified state , partially-hydrogenated fat is associated with less favorable effects on cardiovascular disease ( CVD ) risk factors . Acceptable alternatives must be adjudicated . Our objective was to assess the effect of a recent commercial fat substitution , corn oil for partially-hydrogenated soybean oil . METHODS Using a double-blind cross-over design , 30 postmenopausal women > or=50 years with LDL-cholesterol concentrations > or=120 mg/dL were r and omly assigned to each of two 35-day phases ; all food and beverage was provided to maintain body weight . Corn or partially-hydrogenated soybean oil was incorporated throughout the diet and contributed two-thirds of fat . Primary outcomes included fasting and non-fasting lipid , lipoprotein , apolipoprotein , and fasting high sensitivity C-reactive protein ( hsCRP ) concentrations ; secondary outcomes included fasting small dense LDL (sdLDL)-cholesterol , remnant lipoprotein cholesterol ( RemLC ) , glycated albumin , adiponectin and immunoreactive insulin concentrations , and endogenous cholesteryl ester transfer protein ( CETP ) and lecithin : cholesterol acyl transferase ( LCAT ) activities . RESULTS Relative to the partially-hydrogenated soybean oil enriched diet , the corn oil enriched diet result ed in lower fasting total cholesterol ( 7 % ; P<0.0001 ) , LDL-cholesterol ( 10 % ; P<0.0001 ) , VLDL-cholesterol ( 7 % ; P=0.052 ) , apo B ( 9 % ; P<0.0001 ) , lipoprotein ( a ) [ Lp(a ) ] ( 5 % ; P=0.024 ) , sdLDL-cholesterol ( 17 % ; P=0.001 ) , and RemLC ( 20 % ; P=0.007 ) concentrations , and no significant effect on the other outcomes . Changes in postpr and ial ( 4-h post-meal ) lipid , lipoprotein and apolipoprotein concentrations were similar to the fasting state . CONCLUSION The replacement of partially-hydrogenated soybean oil with corn oil favorably affects a range of CVD risk factors and is an appropriate option to decrease cardiovascular disease risk factors in moderately hypercholesterolemic individuals
Coconut oil consumption did not significantly affect markers of glycemia , inflammation , and adiposity as compared with nontropical vegetable oils .
Conclusions : Coconut oil consumption results in significantly higher LDL-cholesterol than nontropical vegetable oils .
Background : Coconut oil is high in saturated fat and may , therefore , raise serum cholesterol concentrations , but beneficial effects on other cardiovascular risk factors have also been suggested .
Therefore , we conducted a systematic review of the effect of coconut oil consumption on blood lipids and other cardiovascular risk factors compared with other cooking oils using data from clinical trials .