NATURALLY GOOD NUTRITION

Palm olein is a notable source of cooking oil in various parts of the world. This liquid fraction of palm oil is higher in monounsaturated oleic acid and lower in saturates compared to palm oil.

Palm olein has a high content of the hypocholesterolemic, monounsaturated oleic acid and adequate content of linoleic acid.

Numerous studies have shown that in healthy, normocholesterolemic populations, diets enriched with palm olein do not adversely affect plasma lipid profiles. In fact, palm olein and MUFA-rich oils such as olive oil showed identical lipid modulation effects.

A study by Choudhury et al. (1995) reported that substituting olive oil with palm olein elicited identical plasma TC, LDL-C, and HDL-C levels. Voon et al. (2011) reported that palm olein and olive oil have similar effects on plasma lipid profiles. A more recent study by Sun et al. (2018) reported that cholesterol modulating effects of palm olein and olive oil were comparable.

Reference:
Lin (2011), In F. D. Gunsteno (Cil), Blackwell Publishing Ltd, pp 25.
Choudhury et al. (1995), The American Joumal of Clinical Nutrition, 31(6), 1091-1091, Voon et al. (2011). The American Journal of Clirlical Nutrition, 81(5), 1451-1427.
Sun et al. (2018). Asia Aasitia Journal of Clinical Nutrition, 27(2), 375.