Gesteiro Eva, Galera-Gordo Jesús, González-Gross Marcela
Universidad Politécnica de Madrid.
Nutr Hosp. 2018 Oct 8;35(5):1229-1242. doi: 10.20960/nh.1970.
Palm oil is obtained from Elaeis guineensis, E. oleifera or the hybrid OxG palm fruits. When crude, it contains high carotenoid concentrations (responsible for the red color), tocopherols and tocotrienols, but most of them are eliminated during its refining. Palm oil main components are palmitic and oleic acids, both near 50%, but their proportion changes depending on the fraction used. Fatty acids absorption and the effect on blood lipid profile depend on the position in the triacylglycerol, especially in the sn-2 position. The location of the monounsaturated or saturated fatty acids varies depending on the type of palm oil or fraction used. We critically review the two main reviews published about palm oil, which analyze 67 publications, and several studies that are more recent. Most of the studies were performed in non-European countries where palm oil is the main culinary oil. The effect on cardiovascular risk factors depends on the fat used as counterpart. Palm oil improves lipid profile after a diet rich in trans and saturated fats, while it impairs lipid profile after a diet rich in monounsaturated and polyunsaturated fats. Relevant methodological errors have been identified, such as not differentiating between palm oil, palm kernel oil and their fractions, comparing single fatty acids with whole oils or fats, or not considering physical activity or other factors that can affect blood lipids. No studies considering palm oil as an ingredient in a Mediterranean diet context, where olive oil is the main culinary oil, were found, so extrapolation of data is currently very difficult.
棕榈油取自油棕、美洲油棕或油棕杂交种OxG的果实。粗棕榈油含有高浓度的类胡萝卜素（使其呈现红色）、生育酚和生育三烯酚，但在精炼过程中大部分此类物质会被去除。棕榈油的主要成分是棕榈酸和油酸，二者含量均接近50%，但其比例会因所使用的馏分不同而变化。脂肪酸的吸收以及对血脂状况的影响取决于其在三酰甘油中的位置，尤其是在sn-2位。单不饱和或饱和脂肪酸的位置会因棕榈油的类型或所使用的馏分不同而有所变化。我们批判性地回顾了已发表的两篇关于棕榈油的主要综述，这两篇综述分析了67篇出版物，以及一些更新的研究。大多数研究是在棕榈油为主要食用油的非欧洲国家进行的。对心血管危险因素的影响取决于作为对照的脂肪。在富含反式脂肪和饱和脂肪的饮食后，棕榈油可改善血脂状况，而在富含单不饱和脂肪和多不饱和脂肪的饮食后，棕榈油会损害血脂状况。已发现相关的方法学错误，例如未区分棕榈油、棕榈仁油及其馏分，将单一脂肪酸与全油或全脂进行比较，或者未考虑身体活动或其他可能影响血脂的因素。未找到将棕榈油视为地中海饮食（其中橄榄油是主要食用油）中的一种成分的研究，因此目前很难进行数据外推。
