ated than palm oil. Like all vegetable oils, palm oil does not contain cholesterol (found in unrefined animal fats), although saturated fat intake increases both LDL and HDL[7]cholesterol.
Palm oil is a common cooking ingredient in southeast Asia and the tropical belt of Africa. Its increasing use in the commercial food industry in other parts of the world is buoyed by its lower cost and the high oxidative stability (saturation) of the refined product when used for frying.
Many processed foods c