Cooking oils, cholesterol and CAD: facts and myths.
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1996-07-01
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Abstract
Elevated blood cholesterol is the strongest risk factor for coronary artery disease, and dietary excess of saturated fats is its largest contributor. Contrary to common belief, the contribution of dietary cholesterol to blood cholesterol is small. As a matter of fact, one need not consume cholesterol to have high blood cholesterol. Most vegetable cooking oils are low in saturated fats and are "heart healthy" with the important exception of tropical oils, such as coconut and palm oil, which are very rich in saturated fats. Though these oils contain no cholesterol, their cholesterol-raising potential is similar to or higher than most animal fats. Liberal use of these oils should be discouraged.
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40 references.
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Enas EA. Cooking oils, cholesterol and CAD: facts and myths. Indian Heart Journal. 1996 Jul-Aug; 48(4): 423-7