Long-term consumption of palm oil or coconut oil will lead to excessive intake of saturated fatty acids in human serum, which will lead to the increase of cholesterol, triglyceride and low-density lipoprotein, thus causing cardiovascular and cerebrovascular diseases. Even for young people with good metabolism, it is easy to get fat.

When the disadvantages of a food obviously outweigh the advantages, we can only ignore its advantages and give up using it. The vegetable oil in the same situation also includes cocoa butter. ?

Extended data:

Palm oil will produce more chloropropanol esters and glycidyl esters than other vegetable oils during high temperature refining above 200℃. Subsequently, some media reports about the toxicity of chloropropanol ester and glycidyl ester in food attracted consumers' attention. A few days ago, china food and drug administration released the second issue of 20 17, Food Safety Risk Analysis, and organized relevant experts to interpret it.

There is no international limit standard for two substances.

The general administration pointed out that the toxicological research on 3- chloropropanol ester and glycidyl ester is not systematic at present. The Hong Kong Centre for Food Safety assessed the exposure of people according to the content of 3- chloropropanol esters in biscuits, vegetable oils, cakes and other foods, and concluded that the health risks of 3- chloropropanol esters ingested through the above foods did not need special attention.

The German Institute for Risk Assessment assessed the risk of glycidyl ester intake by European people through vegetable oil, and concluded that glycidyl ester intake by the general population through vegetable oil does not pose a safety risk to health.

At present, the published research data in China also believe that the risk of glycidyl ester intake by the general population through food such as vegetable oil is low.

References:

Palm oil _ Baidu encyclopedia? Coconut oil (coconut oil) _ Baidu Encyclopedia