Appendix: Position paper on coconut oil
2007
NAST National Committee in Coconut Oil Research for Health, National Academy of Science and Technology, Bicutan, Taguig City (Philippines)
Among the edible fats and oils, coconut oil is not only nutritious, but may offer better health benefits than comparable vegetable oils, because of its unique fatty acid composition and metabolism. Because of its very low (2%) content of polyunsarurated fatty acids and high (90%) content of saturated fatty acids, coconut oil is an excellent cooking oil, very stable and resistant to oxidation and free-radical formation, which damage cells. Coconut oil does not need hydrogenation, which results in the formation of trans fatty acids, consumption of which leads to high blood cholesterol, high LDL [low-density lipoproteins] and low HDL [high-density-lipoproteins] in partially hydrogenated polyunsaturated fats. Because of its high content (67%) of saturated MCFAs [medium-chain fatty acids], particularly lauric acid, coconut oil fatty acids enter directly into the portal vein and transported directly to the liver to immediately provide energy, unlike long-chain fatty acids that are deposited as fat. Coconut oil is thermogenic, raises the metabolic rate of the body and prevents accumulation of fat and can cause weight loss. Coconut oil MCFA, particularly lauric acid, have antimicrobial properties. Thus, infant formulas derived from cow's milk are being fortified with coconut oil or MCTs [medium-chain triglycerides] to protect the baby from infection. Lastly, coconut oil does not raise cholesterol level and may even increase HDL in the blood.
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