Nutrition, composition and health Palm oil is a food staple in many cuisines, contributing significant calories as well as fat. Globally, humans consumed an average of of palm oil per person in 2015. Although the relationship of palm oil consumption to disease risk has been previously assessed, the quality of the clinical research specifically assessing palm oil effects has been generally poor. Consequently, research has focused on the deleterious effects of palm oil and palmitic acid consumption as sources of saturated fat content in edible oils, leading to conclusions that palm oil and saturated fats should be replaced with polyunsaturated fats in the diet.
Nutrition, composition and health Palm oil is a food staple in many cuisines, contributing significant calories as well as fat. Globally, humans consumed an average of of palm oil per person in 2015. Although the relationship of palm oil consumption to disease risk has been previ,ously assessed, the quality of the clinical research specifically assessing palm oil effects has been generally poor. Consequently, research has focused on the deleterious effects of palm oil and palmitic acid consumption as sources of saturated fat content in edible oils leading to conclusions that palm oil and saturated fats should be replaced with polyunsaturated fats in the diet.