Research advancements in palm oil nutrition

Palm oil is the major oil produced, with annual world production in excess of 50 million tonnes. About 85% of global palm oil produced is used in food applications. Over the past three decades, research on nutritional benefits of palm oil have demonstrated the nutritional adequacy of palm oil and its products, and have resulted in transitions in the understanding these attributes. Numerous studies have demonstrated that palm oil was similar to unsaturated oils with regards to effects on blood lipids. Palm oil provides a healthy alternative to trans‐fatty acid containing hydrogenated fats that have been demonstrated to have serious deleterious effects on health. The similar effects of palm oil on blood lipids, comparable to other vegetable oils could very well be due to the structure of the major triglycerides in palm oil, which has an unsaturated fatty acid in the stereospecific numbers (sn)‐2 position of the glycerol backbone. In addition, palm oil is well endowed with a bouquet of phytonutrients beneficial to health, such as tocotrienols, carotenoids, and phytosterols. This review will provide an overview of studies that have established palm oil as a balanced and nutritious oil. Numerous studies in human and animal on nutritional attributes of palm oil have shown that: Palm olein is comparable to monounsaturated oils (e.g. olive oil) in its effect on lipid profile. Palm oil is well endowed with a bouquet of phytonutrients beneficial to health. Numerous studies in human and animal on nutritional attributes of palm oil have shown that: Palm olein is comparable to monounsaturated oils (e.g. olive oil) in its effect on lipid profile. Palm oil is well endowed with a bouquet of phytonutrients beneficial to health.