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Palm Oil decreases Cholesterol Levels

Palm oil is a vegetable oil, not an animal or dairy product, and therefore does not contain cholesterol. It is produced from the fruit of the Elaeis guineensis. Palm oil sometimes is confused with palm kernel oil, but is in fact different, being derived from the mesocarp of the palm fruit rather than the centre kernel.

Palm oil contains much less saturated fat than palm kernel oil or coconut oil. Palm oil has been used in food preparation for over 5,000 years. Today it is consumed worldwide as a cooking oil, in margarines and shortening, and as an ingredient in fat blends and a vast array of food products.

Food manufacturers choose palm oil because it has a distinctive quality, requires little or no hydrogenation, and lengthens the shelf life of products. These advantages are difficult to duplicate at the same cost with

polyunsaturated oils, which often have higher market prices and require additional processing for the same characteristics.