Palm oil has a balanced fatty acid profile, with about 50 per cent saturated fat, 40 per cent monounsaturated (heart-healthy) fats and 10 per cent polyunsaturated fats.
A recent national survey commissioned by Pertubuhan Transformasi Dayak, and conducted by independent research firm Green Zebras, found that 37 per cent of Malaysians believe palm oil causes high cholesterol.
This finding highlights a widespread misconception that deserves clarification through better public health communication and science-based education.
Palm oil is often misunderstood and wrongly assumed to contribute to high cholesterol and heart disease.
However, it is a plant-based oil and contains no dietary cholesterol. The assumption that it is harmful likely stems from outdated or oversimplified views on dietary fats.
What makes palm oil’s consumption so compelling is that research supports its nutritional benefits. A comprehensive review published in the United States’ National Library of Medicine in 2023 analysed 31 studies involving nearly 2,400 participants.
The findings showed that palm oil does not increase the risk of cardiovascular disease when compared to other commonly used vegetable oils such as soybean, olive, or sunflower oil.
The study also found no significant negative effects on cholesterol levels in healthy individuals.
Palm oil has a balanced fatty acid profile, with about 50 per cent saturated fat, 40 per cent monounsaturated (heart-healthy) fats and 10 per cent polyunsaturated fats.
This composition can help reduce LDL (bad) cholesterol. Moreover, palm oil is naturally trans-fat free and does not undergo the industrial hydrogenation process that may create trans fats in other oils.
Trans fats are typically produced by partially hydrogenating liquid vegetable oils to extend shelf life and change texture. This process alters the fat’s structure and introduces well-documented health risks.
Palm oil, by contrast, is naturally semi-solid at room temperature and stable during high-heat cooking, eliminating the need for hydrogenation.
It is also important to recognise that high cholesterol is usually the result of a combination of factors. These include poor diet coupled with a lack of physical activity, smoking, stress, inadequate sleep, or genetics.
Singling out palm oil oversimplifies a complex issue and distracts from the more significant contributors to cardiovascular risk.
Palm oil is widely used in Malaysian households. It is locally produced, widely used, and economically important. It is also affordable and accessible to the majority of households. When used in moderation as part of a balanced diet, palm oil does not pose a health risk.
As we continue to encourage healthy lifestyles, we must also ensure that our public messaging reflects current scientific understanding. Outdated assumptions should not guide how we view food and health.
Instead, we must foster a more informed, balanced conversation around nutrition.
As a doctor, I urge Malaysians to shift the focus from blame to balance. We need to look at our overall lifestyle, including our diets, activity levels, stress, and habits, rather than placing the blame on a single ingredient.
When we ground our decisions in science instead of speculation, we make real progress in improving heart health.
It is equally important for policymakers, educators, and healthcare professionals to come together and strengthen public understanding.
Health advice must be based on evidence, not myths.
Source: New Straits Times
