A Review of Cooking Oils (Coconut and Palm Oil) as Blood Plasma Regulator

Abstract

Cooking oils are major sources of fatty acids and hence, play a major role in altering one’s cholesterol level. Two major forms of cooking oil are coconut oil and palm oil. Both are produced locally in Guyana. However, there is limited usage of both for cooking purposes since the commercial oils, which are touted to be healthier, are used instead. Only poor communities and probably a few middle-income homes utilize these oils. These oils have a positive effect on blood plasma cholesterol by lowering HDL and LDL based on the review of research carried out by various researchers. Keywords: Blood plasma; Cholesterol; HDL; LDL; Oils; Saturated fatty acids; Unsaturated fatty acids.