Palm oil contains a large amount of saturated fatty acids, excessive intake can cause blood cholesterol, triglyceride, LDL cholesterol rise, increase the prevalence of cardiovascular disease.

Palm oil is the world's second largest cooking oil after soybean oil, and is also the cheapest cooking oil on the international market. However, we rarely use it for cooking in our daily life.

The main reason is that palm oil contains a large amount of saturated fatty acids, that is, palmitic acid and stearic acid, the total **** can reach more than 50%, for the cardiovascular and cerebral vascular system of the hazards of many. Therefore, if consumed as a daily cooking oil, the harm to the body can be imagined.

While palm oil is not used as daily cooking oil, many foods may contain this oil. For example, fried foods, instant noodles, potato chips, cookies, snacks, hydrogenated oils, blended oils, and so on. The reason why palm oil is used as an important oil for these foods is partly because hydrogenated vegetable oils are more harmful and not recognized by customers.

In order to increase sales, many manufacturers will use palm oil; on the other hand, palm oil contains a large number of saturated fatty acids, high temperature resistance, high smoke point, suitable for high-temperature frying of food, which is the general characteristics of vegetable oil does not have; and then is, palm oil at room temperature is also rendered in a semi-solid and solid state, for maintaining the stability of the shape of the food as well as crispy texture is more favorable. Therefore, palm oil is widely used in many processed foods.