Displaying publications 1 - 20 of 197 in total

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  1. Fulltext The palm oil debate--health considerations
    Chandrasekharan N
    Med J Malaysia, 1988 Mar;43(1):1-3.
    PMID: 3244313
    Matched MeSH terms: Dietary Fats*
  2. Fulltext The effects of palm oil on serum lipid profiles: A systematic review and meta-analysis
    Hisham MDB, Aziz Z, Huin WK, Teoh CH, Jamil AHA
    Asia Pac J Clin Nutr, 2020;29(3):523-536.
    PMID: 32990612 DOI: 10.6133/apjcn.202009_29(3).0011
    BACKGROUND AND OBJECTIVES: Current guidelines recommend reducing intake of diets rich in saturated fats and replacing it with diets rich in unsaturated fats. Palm oil contains a high amount of saturated fatty acids, but its effect on serum lipid levels is unclear. The study aimed to compare the effects of palm oil consumption with other edible oils rich in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) on serum lipid profiles.

    METHODS AND STUDY DESIGN: We searched Medline, Embase, Cochrane Central Registry of Controlled Trials and CINAHL. Clinical trials were eligible if they compared palm oil-rich diets with diets rich in MUFAs or PUFAs. We pooled results of included studies using a random effects model and assessed the quality of the evidence and certainty of conclusions using the GRADE approach.

    RESULTS: Intake of palm oil intake compared to oils rich in MUFA was associated with increased levels of total cholesterol (TC) [mean difference (MD)=0.27 mmol/L; 95% CI 0.08 to 0.45], LDL-C (MD=0.20 mmol/L; 95% CI 0.02 to 0.37) and HDL-C (MD=0.06 mmol/L; 95% CI 0.02 to 0.10). Similarly, for comparison with oils rich in PUFAs, palm oil showed increased in TC (MD=0.38 mmol/L; 95% CI 0.14 to 0.62), LDL-C (MD= 0.44 mmol/L; 95% CI 0.01 to 0.88) and HDL-C (MD=0.08 mmol/L; 95% CI 0.03 to 0.13). For both comparisons, there were no significant effects on triglycerides.

    CONCLUSIONS: Even though palm oil increases marginally the level of serum lipids, the evidence is mostly of low to moderate quality.

    Matched MeSH terms: Dietary Fats/administration & dosage; Dietary Fats/classification
  3. Blending of palm oil, palm stearin and palm kernel oil in the preparation of table and pastry margarine
    Norlida HM, Md Ali AR, Muhadhir I
    Int J Food Sci Nutr, 1996 Jan;47(1):71-4.
    PMID: 8616676
    Palm oil (PO ; iodin value = 52), palm stearin (POs1; i.v. = 32 and POs2; i.v. = 40) and palm kernel oil (PKO; i.v. = 17) were blended in ternary systems. The blends were then studied for their physical properties such as melting point (m.p.), solid fat content (SFC), and cooling curve. Results showed that palm stearin increased the blends melting point while palm kernel oil reduced it. To produce table margarine with melting point (m.p.) below 40 degrees C, the POs1 should be added at level of < or = 16%, while POs2 at level of < or = 20%. At 10 degrees C, eutectic interaction occur between PO and PKO which reach their maximum at about 60:40 blending ratio. Within the eutectic region, to maintain the SFC at 10 degrees C to be < or = 50%, POs1 may be added at level of < or = 7%, while POs2 at level of < or = 12%. The addition of palm stearin increased the blends solidification Tmin and Tmax values, while PKO reduced them. Blends which contained high amount of palm stearin showed melting point and cooling curves quite similar to that of pastry margarine.
    Matched MeSH terms: Dietary Fats/analysis; Dietary Fats, Unsaturated/analysis*
  4. PORIM International Palm Oil Development Conference. Kuala Lumpur, Malaysia, September 5-8, 1989
    Am J Clin Nutr, 1991 04;53(4 Suppl):989S-1086S.
    PMID: 1672786 DOI: 10.1093/ajcn/53.4.989S
    Matched MeSH terms: Dietary Fats*
  5. Fulltext Cocoa Butter: Evolution from Natural Food Ingredient to Pharmaceutical Excipient and Drug Delivery System
    Loke YH, Phang HC, Mohamad N, Kee PE, Chew YL, Lee SK, et al.
    Planta Med, 2024 Sep;90(11):824-833.
    PMID: 39043195 DOI: 10.1055/a-2359-8097
    For decades, cocoa butter has been extensively used in food industries, particularly in the production of chocolate confectioneries. The composition of fats within cocoa butter, such as stearic acid, palmitic acid, and oleic acid, determines its properties. Studies have indicated the existence of at least six polymorphic forms of cocoa butter, each possessing distinct characteristics and melting points. Recently, cocoa butter has garnered attention for its potential as a delivery system for pharmaceutical products. This review thoroughly explores cocoa butter, encompassing its production process, composition, properties, and polymorphism. It delves into its diverse applications across various industries including food, cosmetics, and pharmaceuticals. Additionally, the review investigates cocoa butter alternatives aiming to substitute cocoa butter and their roles in different drug delivery systems. The unique properties of cocoa butter have sparked interest in pharmaceutical industries, particularly since its introduction as a drug delivery system and excipient. This has prompted researchers and industry stakeholders to explore novel formulations and delivery methods, thereby expanding the range of options available to consumers in the pharmaceutical market.
    Matched MeSH terms: Dietary Fats/analysis
  6. Fulltext Effects of palm oil on cardiovascular risk
    Chong YH, Ng TKW
    Med J Malaysia, 1991 Mar;46(1):41-50.
    PMID: 1836037
    A major public health concern of affluent nations is the excessive consumption of dietary fats which are now closely linked to coronary heart disease. Against this scenario, the tropical oils and palm oil in particular, have been cast as major villains in the U.S.A., despite the fact that palm oil consumption there is negligible. The unsuspecting public may not realise that the call to avoid palm oil is nothing more than a trade ploy since in recent years palm oil has been very competitive and has gained a major share of the world's edible oils and fats market. Many also lose sight of the fact that, palm oil, like other edible oils and fats, is an important component of the diet. The allegation that palm oil consumption leads to raised blood cholesterol levels and is therefore atherogenic is without scientific foundation. Examination of the chemical and fatty acid composition of palm oil or its liquid fraction should convince most nutritionists that the oil has little cholesterol-raising potential. The rationale for these are: it is considered cholesterol free. its major saturated fatty acid, palmitic acid (16:0) has recently been shown to be neutral in its cholesterolaemic effect, particularly in situations where the LDL receptors have not been down-regulated by dietary means or through a genetic effect. palm oil contains negligible amounts (less than 1.5%) of the hypercholesterolemic saturated fatty acids, namely lauric acid (12:0) and myristic acid (14:0). it has moderately rich amounts of the hypocholesterolaemic, monounsaturated oleic acid (18:1, omega-9) and adequate amounts of linoleic acid. (18:2, omega-6). It contains minor components such as the vitamin E tocotrienols which are not only powerful antioxidants but are also natural inhibitors of cholesterol synthesis. Feeding experiments in various animal species and humans also do not support the allegation that palm oil is atherogenic. On the contrary, palm oil consumption reduces blood cholesterol in comparison with the traditional sources of saturated fats such as coconut oil, dairy and animal fats. In addition, palm oil consumption may raise HDL levels and reduce platelet aggregability. As with all nutrients, there is a need to obtain a balance of different fatty acids found in fats in edible oils and other food sources. There is no single ideal source of fat that answers to the recent American Heart Association's call to reflect a 1:1:1 ratio of saturated, monounsaturated and polyunsaturated fats in relation to the recommended dietary fat intake of 30% of calories or less.(ABSTRACT TRUNCATED AT 400 WORDS)
    Matched MeSH terms: Dietary Fats/pharmacology*
  7. Cholesterol content and fatty acid composition of some Malaysian foods
    Tee ES, Ng TK, Chong YH
    Med J Malaysia, 1979 Jun;33(4):334-41.
    PMID: 522746
    Matched MeSH terms: Dietary Fats/analysis
  8. The fatty acid composition of cooking oils and fats used in Malaya
    Chong YH, Mills GL
    Med J Malaya, 1966 Dec;21(2):125-7.
    PMID: 4227381
    Matched MeSH terms: Dietary Fats/analysis*
  9. Effect of co-fractionation technique in the preparation of palm oil and sal fat based cocoa butter equivalent
    Md Ali AR
    Int J Food Sci Nutr, 1996 Jan;47(1):15-22.
    PMID: 8616668
    Two types of palm oil and sal fat based cocoa butter equivalents, namely fCBE (produced by using co-fractionation method) and mCBE (produced by using conventional method) were prepared. Results showed that the fCBE had triglyceride composition and solidification characteristics closer to the Malaysian cocoa butter than the mCBE produced at the same yield percentage. Increasing acetone washing time had little effect on the fCBE if compared to the effect of increasing palm olein to sal fat blend ratio. Co-fractionation technique increase the compatibility between CBE component triglycerides. Thus, more palm oil can be incorporated in the preparation and the process can be carried out at not low temperature as compared to the conventional method.
    Matched MeSH terms: Dietary Fats/analysis*; Dietary Fats, Unsaturated/analysis*
  10. Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study
    Sanny M, Jinap S, Bakker EJ, van Boekel MA, Luning PA
    Food Chem, 2012 May 1;132(1):134-43.
    PMID: 26434272 DOI: 10.1016/j.foodchem.2011.10.044
    Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of effective control measures. The objective of this study was to obtain an insight into the actual variation in acrylamide concentrations in French fries prepared under typical conditions in a food service establishment (FSE). Besides acrylamide, frying time, frying temperature, and reducing sugars were measured and the actual practices at receiving, thawing and frying during French fries preparation were observed and recorded. The variation in the actual frying temperature contributed most to the variation in acrylamide concentrations, followed by the variation in actual frying time; no obvious effect of reducing sugars was found. The lack of standardised control of frying temperature and frying time (due to inadequate frying equipment) and the variable practices of food handlers seem to contribute most to the large variation and high acrylamide concentrations in French fries prepared in a restaurant type of FSE as compared to chain fast-food services, and institutional caterers. The obtained insights in this study can be used to develop dedicated control measures in FSE, which may contribute to a sustainable reduction in the acrylamide intake.
    Matched MeSH terms: Dietary Fats/analysis*
  11. Enzymatic and microstructural changes in the liver of experimental rats fed with fatty diet and fresh or heated soy oil concurrently
    Jaarin K, Hwa TC, Umar NA, Siti Aishah MA, Das S
    Clin Ter, 2010;161(5):429-33.
    PMID: 21057734
    Consumption of heated edible oils may be harmful. The present study aimed to observe the histological changes due to concurrent consumption of soy oil (either fresh or heated) and fatty diet and the changes in the level of alanine transaminase (ALT) and alkaline phosphatase (ALP).
    Matched MeSH terms: Dietary Fats/administration & dosage*
  12. Physical characteristics of modified milkfat in high-melting fat preparation
    Nor Hayati I, Aminah A, Mamot S, Nor Aini I, Noor Lida HM
    Int J Food Sci Nutr, 2002 Jan;53(1):43-54.
    PMID: 11820096
    Anhydrous milkfat (AMF) was fractionated to obtain a series of high-melting milkfat fractions (HMF). Solid fat content (SFC) of HMF as determined by nuclear magnetic resonance (NMR) was in the range 37.6-43.6% and 21.2-27.5% measured at 20 and 30 degrees C, respectively. The HMF have a higher melting characteristic compared to AMF as analyzed by differential scanning calorimetry (DSC) with melting enthalpies of 92.2-105.0 J/g and melting peak temperatures of 39.3-41.5 degrees C. The AMF was also blended with soft palm stearin (SPOs and/or hard palm stearin (HPOs)) according to a three conventional component mixture design which providing suitable formulations for HMF. This represented three selected blends of AMF:SPOs:HPOs at three different proportions (70:15:15, 60:30:10 and 50:45:5), having SFC and DSC melting characteristics of HMF. The study revealed that higher-melting characteristics of AMF could be achieved equally well by using both fractionation and blending techniques.
    Matched MeSH terms: Dietary Fats/analysis*
  13. Fatty acids and polyunsaturates in some common Malaysian cooking oils
    Ng TK, Chong YH
    Med J Malaysia, 1979 Jun;33(4):331-3.
    PMID: 522745
    Matched MeSH terms: Dietary Fats/analysis
  14. Effect of dietary macronutrients on aflatoxicosis: a mini-review
    Nurul Adilah Z, Mohd Redzwan S
    J Sci Food Agric, 2017 Jun;97(8):2277-2281.
    PMID: 28111762 DOI: 10.1002/jsfa.8234
    Aflatoxin is a toxin produced by Aspergillus species of fungi. The main route of aflatoxin exposure is through the diet. Indeed, long-term aflatoxin exposure is linked to the development of hepatocellular carcinoma (HCC). Aflatoxin causes aflatoxicosis, which can be affected by several factors and is prevalent in many developing Asian and African countries. This mini-review discusses the effects of carbohydrate, fat and protein on aflatoxicosis based on findings from animal and human studies. It was found that high carbohydrate intake enhanced aflatoxicosis occurrence, while low ingestion of carbohydrate with caloric restriction slowed the symptoms associated with aflatoxicosis. Additionally, diets with low protein content worsened the symptoms related to HCC due to aflatoxin exposure. Nevertheless, a study reported that a high-protein diet favored detoxification of aflatoxin in vivo. There were also conflicting results on the influence of dietary fat, as high ingestion of fat enhanced aflatoxicosis development as compared with a low-fat diet. Moreover, the type of fat also plays a significant role in influencing aflatoxin toxicity. In regard to food safety, understanding the influence of macronutrients toward the progression of aflatoxicosis can improve preventive measures against human and animal exposure to aflatoxin. © 2017 Society of Chemical Industry.
    Matched MeSH terms: Dietary Fats/metabolism
  15. Emerging trends in modification of dietary oils and fats, and health implications - a review
    Puligundla P, Variyar PS, Ko S, Obulams VSR
    Sains Malaysiana, 2012;41:871-877.
    In recent years, issues regading safety and wellness of dietary oils and fats have received major attention. This is particularly so in the case of structured modified fats, which are being used extensively to meet the product-specific demand primarily in bakery industry as shortenings, cocoa butter substitutes in confectionary industry, and in margarine preparation, as butter substitute. During modification stages, native oils and fats are subjected to different physical and chemical treatments such as fractionation, hydrogenation and interesterification in order to produce fats with desirable
    physical as well as functional properties. Numerous studies have demonstrated the adverse health effects of these modified oils and fats, especially trans fatty acids, using animal models as well as human volunteers. Consequently, the decadesold process of partial hydrogenation of oils has been abandoned in most nations. However, alternative technologies to hydrogenation are on rise, creating new trends in modified oils and fats synthesis to cater food industry needs that may have unforeseeable consequences on human health.
    Matched MeSH terms: Dietary Fats; Dietary Fats, Unsaturated
  16. Effects of dietary palm oil on broiler chicken productive performance and carcass characteristics: a comprehensive review
    Saminathan M, Mohamed WNW, Noh 'M, Ibrahim NA, Fuat MA, Ramiah SK
    Trop Anim Health Prod, 2022 Jan 17;54(1):64.
    PMID: 35038035 DOI: 10.1007/s11250-022-03046-5
    Palm oil is a natural energy source ingredient in poultry diets that offers a broad range of beneficial effects on the performance of broiler chickens. This review was conducted to highlight the impact of palm oil as a feed ingredient on growth performance and carcass quality, as well as the biochemical, antioxidant activity and tissue fatty acids (FA) composition of broiler chickens. Palm oil inclusion in broiler chickens' rations contributes significantly to the high metabolisable energy (ME) of feed formulation, increases feed palatability and decreases digesta passage rate in the intestine. The reviewed literature indicated that dietary palm oil has a beneficial effect on broiler chickens' overall growth performance traits. The addition of palm oil can also improve the heat tolerance of chickens reared in high ambient temperature conditions. Regardless of breed and breeding conditions, palm oil exhibits good oxidative stability in broiler chickens due to the presence of prevalent phytonutrient elements in this oil. The inclusion of palm oil increased palmitic (C16:0) and oleic (C18:1) acids in tissue deposits, which improves meat stability and quality. Moreover, molecular studies have revealed that higher mRNA expression of several lipid-related hepatic genes in broiler chickens fed palm oil. Nonetheless, dietary palm oil can influence FA deposition in tissues, modulate lipoprotein and triglycerides (TG) levels, and cytokine contents in the blood serum of broiler chickens.
    Matched MeSH terms: Dietary Fats, Unsaturated*
  17. Fulltext Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality
    Noor Raihana, A.R., Marikkar, J.M.N., Jaswir, I., Nurrulhidayah, A.F., Miskandar, M.S.
    International Food Research Journal, 2017;24(101):0-0.
    MyJurnal
    A study was carried out to compare the cookie dough properties and cookie quality made out
    of pink guava oil-palm stearin blends and lard (LD). Since LD is prohibited under religious
    restrictions, plant shortenings were prepared by mixing pink guava seed oil with palm stearin
    (PGO/PS) in different ratios: PGO-1, 40:60; PGO-2, 45:55; PGO-3, 50:50; PGO-4; 55:45 as
    replacement. The effect of these formulated plant-based shortenings and LD shortening were
    compared on dough rheological properties and cookie quality. Rheology and hardness of the
    cookie dough were evaluated using Texture Analyser (TA). Cookie hardness was evaluated
    with TA while cookie surface colors were measured using the CIE L*a*b* colorimetric system.
    Among the samples, cookies made out of PGO-2 with the ratio 45:55 (PGO:PS) performed the
    best substitute for LD to be used as shortening in cookies. PGO-2 also displayed the closest
    similarity to LD in cookies for hardness, size and thickness, cracking size as well as colour.
    As PGO-2 was a shortening formulated with plant-based ingredients, it could comply with the
    halal and toyyiban requirements.
    Matched MeSH terms: Dietary Fats
  18. Fulltext The trans fatty acids content of selected foods in Malaysia
    Akmar ZD, Norhaizan ME, Azimah R, Azrina A, Chan YM
    Malays J Nutr, 2013 Apr;19(1):87-98.
    PMID: 24800387 MyJurnal
    INTRODUCTION: There is a lack of information on the trans fatty acid (TFA) content in Malaysian foods. The objective of this study is to determine the TFA content of bakery products, snacks, dairy products, fast foods, cooking oils and semisolid fats, and breakfast cereals and Malaysian fast foods. This study also estimated the quantity of each isomer in the foods assayed.
    METHODS: The trans fatty acid content of each food sample was assessed in duplicate by separating the fatty acid methyl esters (FAME) in a gas chromatography system equipped with HP-88 column (USA: split ratio 10: 1) for cis/trans separation. Five major TFA isomers, palmitoelaidic acid (16: 1t9), petroselaidic acid (18:1t6), elaidic acid (18:1t9), vaccenic acid (18: 1t11) and linoelaidic acid (18:2t9, 12), were measured using gas chromatography (GC) and the data were expressed in unit values of g/100 g lipid or g/100 g food.
    RESULTS: The total TFA contents in the studied foods were < 0.001 g-8.77 g/100 g lipid or < 0.001 g-5.79 g/100 g foods. This value falls within the standard and international recommendation level for TFA. The measured range of specific TFA isomers were as follows: palmitoelaidic acid (< 0.001 g-0.26 g/100 g lipid), petroselaidic acid (< 0.001 g - 3.09 g/100 g lipid), elaidic acid (< 0.001 g-0.87 g/100 g lipid), vaccenic acid (< 0.001 g-0.41 g/100 g lipid) and linoelaidic acid (< 0.001 g-6.60 g/100 g lipid).
    CONCLUSION: These data indicate that most of the tested foods have low TFA contents (< 1 g/100 g lipid).
    Matched MeSH terms: Dietary Fats/analysis*; Dietary Fats, Unsaturated/analysis
  19. Fulltext Polymorph identification studies on cocoa butter from Sabah
    Nur Fadzilah Basri, Fauziah Abdul Aziz, Mohd Omar, A.K., Nik Norulaini, A.R.
    Journal of Nuclear and Related Technologies, 2009;2009(1):159-164.
    MyJurnal
    The main purpose of this study was to analyzed and examined the cocoa butter samples from Sabah. This work presence the crystal phases present in cocoa butter sample thus proved the existence of polymorphs obtained from differential scanning calorimeter (DSC) analysis and confirmed by X-ray diffraction (XRD). The cocoa butter samples were extracted using a conventional method by Soxhlet Extraction method. Crystals were formed under controlled static and tempered conditions. Cocoa butter polymorphism demonstrates that it is the actual crystallization temperature, not the cooling rate that determines the polymorph that crystallizes.
    Matched MeSH terms: Dietary Fats
  20. Fulltext Trans fatty acids content of biscuits commercially available in Malaysian market and comparison with other countries
    International Food Research Journal, 2011;18(3):1097-1103.
    MyJurnal
    The fatty acid composition and trans fatty acid (TFA) contents of biscuits products were determined by gas chromatography, using a highly polar 100m capillary column (HP-88) and flame ionization detection. Total TFA ranged from 0.00 – 0.52 g/100 g total fatty acids and 0.12 – 0.68 g/100 g total fatty acids for local packed and unpacked biscuits, respectively. In imported biscuits, total TFA was higher ranging from 0.03 – 3.09 g/100 g of total fatty acids. Trans 16:1 was the most abundant, with values ranging from 0.01% to 38% followed by trans 18:1 Δ11 (0.01% - 13.11%), trans 18:1 Δ9 (0.01% - 4.68%), trans 18:2 (0.23% - 2.77%) and small quantities of trans 18:1 Δ6. CLA, the natural TFA constituted from 0.1% to
    Matched MeSH terms: Dietary Fats
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