Nutrition experts have warned people with heart disease or high cholesterol to avoid consuming palm oil, warning that overconsumption can accelerate the progression of cardiovascular disease.

They warned that palm oil contains high levels of saturated fat, which is associated with an increased risk of cardiovascular disease.

Based on this, food experts have urged people with heart-related diseases to limit their intake of processed foods high in palm oil.

The World Health Organization describes cardiovascular disease as a group of diseases of the heart and blood vessels that include coronary heart disease, cerebrovascular disease, rheumatic heart disease, and other diseases.

The WHO noted that CVD is the leading cause of death worldwide, claiming an estimated 17.9 million lives each year.

According to the International Health Organization, more than four out of five CVD deaths are caused by a heart attack or stroke, and one-third of such deaths occur prematurely before age 70.

speak exclusively punch healthy, Nutritionists advised people with heart disease or high cholesterol to focus on eating foods high in unsaturated fats, such as olive oil, avocado oil and fish.

Experts note that palm oil has health benefits, including being rich in antioxidants, but that high levels of saturated fat may offset or reduce those benefits. He argued that there is a possibility that

talk to Punch Healthwisenutritionist Odunayo Babatunde, said consuming too much palm oil increases the risk of cardiovascular disease due to its high saturated fat content.

This can increase levels of low-density lipoprotein cholesterol, which can build up in arteries and cause blockages, which can contribute to heart disease, she noted.

Food experts stressed that consuming more than 10 percent of a particular food’s total calories from palm oil is considered excessive.

She explained: “Getting more than 10% of your total calories from palm oil is considered excessive. For a 2000 calorie diet, this equates to about 22 grams or 2 teaspoons.

“Refined palm oil has fewer micronutrients and antioxidants than unprocessed virgin palm oil. However, refined palm oil has few contaminants. Due to saturated fat intake.

“Palm oil has health benefits, including vitamin E, and some red palm oil contains carotenoids. But the risks of consuming large amounts outweigh the benefits.

“People with high cholesterol or a history of heart disease should be more cautious as consuming palm oil can worsen their lipid profile and hasten the progression of the disease.

“Excess consumption of palm oil may worsen the lipid profile and accelerate the progression of cardiovascular disease in people with the aforementioned diseases.”

However, the nutritionist says that exposing children to high levels of palm oil intake could create a lifelong taste preference for fatty foods, increasing the likelihood of obesity and heart disease later in life. Stated.

Babatunde said: “Children should avoid overconsumption of palm oil, as it can create a lifelong taste preference for fatty foods and increase the risk of obesity and heart disease later in life. There is,” he said.

“Virgin (unrefined) palm oil, consumed in moderation as part of a balanced diet, is the healthiest option. Do not reuse palm oil for cooking.

“Healthy cooking oil options include olive oil, avocado oil, coconut oil, sunflower oil, and nut oil.”

Meanwhile, registered dietitian Ede Ebele pointed out that people could benefit from the positive effects of palm oil if consumed in moderation.

She stressed that excessive consumption can lead to obesity and cardiovascular disease.

“Palm oil is safe when consumed in moderation. Palm oil contains equal amounts of saturated and unsaturated fats, between 50% and 50%. “However, if consumed in excess, it can lead to obesity and cardiovascular disease,” she explained.

As for how to tell when you have too much palm oil, food experts say, “When cooking, if the amount of oil you use forms a thick layer in the soup or floats too much on the surface, it’s too much.” .

“If after cooking and eating, you notice that the food on your plate is overly shiny and coated with too much palm oil, this is an indication of overconsumption.

“Generally, the WHO recommends that the total amount of saturated fat in palm oil should be less than 10 percent of the total energy obtained from food each day.

“For example, if you consume 1800 KCal a day, all saturated fats you consume daily should be less than 10% of this 1800 KCal. Any more than that would be an overdose.

“It is very important to consult a registered dietitian to provide individualized recommendations in this regard.”

When asked about the benefits of palm oil, Ebele said palm oil contains beta-carotene, which converts to vitamin A and supports good eyesight.

She says palm oil contains 50% heart-protecting fats, so when consumed in moderation it can also improve brain function and promote heart health.

She added: “There is no scientific evidence that palm oil has any negative effects on children’s health.

“One of the healthiest ways to consume palm oil is to use small amounts as a cooking oil.

“Healthy alternatives include olive oil, avocado oil, and peanut oil. However, all oils should be consumed in moderation.”

According to health website Mayo Clinic, diets high in saturated fat are associated with higher cholesterol levels and an increased risk of heart disease.

Additionally, saturated fat has been linked to an increased risk of heart disease and chronic health conditions, it added.

Similarly, a study published in the Journal of the American Heart Association in 2018 looked at data from more than 4,800 people diagnosed with coronary heart disease.

Researchers found that people who consumed the most palm oil had a higher risk of dying from all causes, including cardiovascular disease.

The study also found that people who consumed the most palm oil had higher levels of inflammatory markers in their blood, which may contribute to cardiovascular disease.

The researchers also observed that those who consumed the most palm oil had a 26 percent higher risk of death from any cause than those who consumed the least.