The effect of increased consumption of edible palm oil on the nutritional status, lipid profiles and lipid peroxidation among Malaysian aborigines

This study was conducted to determine the effects of increased edible palm oil consumption on community health status in the aboriginal communities in Tual Post (treatment group) and Sinderut Post (control group), Kuala Lipis, Pahang. Nutritional status, blood pressure, lipid profiles, fasting blood glucose (FBG), vitamin E (alpha-tocopherol) levels and lipid peroxidation product (malonaldehyde) levels were taken as indicators of health status. This is a pre-and post-controlled community trial in which similar variables were measured in each group. Every family of 2-6 household members was given 2-5 kg cooking palm oil per month for a period of 18 months. All subjects were measured for height (cm), weight (kg) and waist-hip ratio (WHR). For calorie intake measurement, house-to-house interviews were conducted using 24-hour dietary recall method. Blood pressure, percent body fat, lipid profiles, namely total cholesterol, high density lipoprotein cholesterol, triglyceride and fasting blood glucose (FBG) were also measured. Vitamin E (alpha-tocopherol) levels and lipid peroxidation products (MDA) were also determined. There was a significant increase (p<0.05) in percent body fat (28.1%) and calorie intake (17.2%) following palm oil consumption. The proportion of fat intake as an energy source also increased from 4.6% to 33.9%. There was a reduction in the systolic blood pressure following consumption (p<0.05). However, diastolic blood pressure did not change. A significant decrease (p<0.05) was observed in total cholesterol, low density lipoprotein and triglyceride. No particular pattern in fasting blood glucose levels was observed among the indigenous inhabitants following palm oil consumption. There was a significant increase in alpha-tocopherol levels (p<0.0001) and a decrease in MDA levels (p<0.0001) following consumption. In conclusion, high consumption of edible palm oil for 18 months was found to be not harmful to health. For the Malaysian aborigines, it serves as a good source of fat and energy.