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How did Coconut Oil become so popular again? – NOT a good idea, folks! 07/25/11

The promoters of coconut oil are happy to tell you that it is a source of medium-chained triglycerides, which, although being mostly saturated fats, do not raise cholesterol levels. What they fail to tell you is that most of the saturated fat in coconut oil are long-chain fatty acids, which do elevate total cholesterol and the really bad cholesterol, known as LDL-cholesterol. Studies investigating the effects of coconut oil on human subjects have shown disturbing findings:

1. Coconut oil raises Total Cholesterol.
2. Coconut oil raises LDL-cholesterol.
3. Coconut oil raises apo protein B, which is a the major protein providing LDL-cholesterol with its artery-narrowing properties.
4. Coconut oil increases blood viscosity, increasing risk of abnormal clot formation in blood vessels.
5. Coconut oil produces endothelial dysfunction (inability for blood vessels to open up as required when increased blood flow is needed), which is the primary underlying mechanism in the development of high blood pressure.

The bottom line is that coconut oil produces effects that promote cardiovascular disease. It’s not the safe alternative to butter that many people believe it to be. It’s true that in comparison studies, coconut oil increases cholesterol and LDL-cholesterol to a lesser degree than butter, but not much less, especially in people prone to high cholesterol.  Coconut oil certainly is not going to lower your cholesterol, and frequent use has been shown to elevate it; and I am talking about the bad cholesterol that produces heart disease and stroke.

My point is that you can’t just start frying things, deep frying things, and cooking things in coconut oil because of the hype about its medium-chain saturated fats. The totality of the effects of all the fats in coconut oil is clearly associated with increasing risk factors for heart disease, stroke and related vascular problems. As well, the total fat is really high, which also can lead to weight gain, just like eating too much of any other fat. If you want to use coconut oil in small quantities on certain occasions, I have no problem with that. But don’t think of it as a safe and healthy food. It just isn’t.

By the way, I also do not endorse the use of butter, margarine, mayonnaise, or most vegetable oils. If you need to sauté vegetables or brown some chicken or if you need a minimal amount of oil for cooking, use grape seed oil or olive oil. And you don’t need to put fat on sandwiches – use tomato and lettuce. On toast, spread some jam or a small amount of natural peanut butter (no transfats). Contrary to public opinion, you don’t need coconut oil to be healthy. In fact, the opposite is more likely to occur.

References:

1. Cox C et al. Effects of coconut oil, butter, and safflower oil on lipids and lipoproteins in persons with moderately elevated cholesterol levels. Journal of Lipid Research Vol.36: 1787-1795. 1995
2. Meals High In Saturated Fat Impair ‘Good’ Cholesterol’s Ability To Protect Against Clogged Arteries. Science Daily (Aug. 8, 2006) – read the report for yourself: http://www.sciencedaily.com/releases/2006/08/060808091635.htm

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