Abstract
The cholesterol-raising potential of saturated fats has been noted for 50 years, but how they function and which among the saturated fats are most to blame is only now becoming apparent. The focus has shifted from saturated fats to individual fatty acids and the total composite of fatty acids (SFA, MUFA, PUFA) that comprise our daily fat intake. An adequate intake of both PUFA and SFA may be needed for the ideal LDL/HDL ratio in blood, as both contribute to the regulatory balance in lipoprotein metabolism. Palm oil, by virtue of its fatty acid composition equally balanced between saturated and unsaturated fatty acids, impacts blood lipids in different ways, depending on an individual's lipid profile. Recently, the realization that partially hydrogenated fats (containing trans fatty acids) have adverse health effects has necessitated finding alternative fat sources that provide specific functional characteristics without compromising health. The immediate solution would seem to be blending appropriate natural saturated and polyunsaturated fats to meet the combined requirements for food technology and energy metabolism. In technical situations where a higher-melting point fat is needed, as in margarines, shortenings, and frying oil, palm oil – or more specifically palm olein – would appear to be the fat of choice for blending with unsaturated oils.