Coconut and Heart Disease

Former surgeon general Dr. C. Everett Koop said, during congressional hearings in 1988, "The coconut scare is foolishness.... To get the word to commercial interests terrorizing the public about nothing is another matter." The Food and Drug Administration, however, has warned consumers to avoid coconut oil because it contains mostly saturated fat. The American Medical Association also states that saturated fats in the diet should be limited. The tropical oils, coconut and palm, are the only plant-based saturated fats. Saturated fatty acids are thought to raise levels of low-density lipoproteins, or LDL, that transport fat into arteries and raise the risk of heart disease.

History

• During the Second World War, tropical oil imports from the South Pacific could not reach Americans. Domestic corn, peanut, soy and cottonseed oils were substituted. In the early 1950s a rise in heart disease inspired studies that found dietary animal fats build up fatty particles in arteries. Despite a few researchers who believed hydrogenated and trans fats were contributing to heart disease, saturated fats took the blame. Skeptics pointed to overlooked studies that showed populations with diets high in saturated fats had less mortality from heart disease.

Effects

• American food companies began to aggressively market hydrogenated vegetable oils, such as Crisco, named for its ingredient: crystallized cottonseed oil. Corn oil margarine was advertised as good for people with high blood pressure. The American Medical Association may have been initially skeptical, but followed recommendations of the American Heart Association, which praised commercial vegetable oils.

Considerations

• The coconut oil used in processed candy, cookies and nondairy creamers is hydrogenated, and should be avoided. Virgin coconut oil is the type most likely to confer some health benefits. Tropical oils are rich in lauric acid, a substance found in breast milk that protects against microorganisms. Breast milk is also high in saturated fat. The American diet is becoming increasingly deficient in lauric acid as the use of coconut and palm oil declines.

Theories/Speculation

• The Council on Scientific Affairs released a report in 1990 stating that persons who are attempting to avoid intake of saturated fatty acids in animal fats should also be made aware of the saturated fat content of tropical oils. The council came out in favor of food labeling to reflect this. Letters from several American Medical Association members are on file refuting the need to focus on tropical oils and asking for more emphasis on the dangers of hydrogenated oils, which constitute a much larger portion of the American diet.

Warning

• People at risk for heart disease should play it safe and avoid all saturated fats. Hydrogenated oils and trans fats should also be avoided. Monosaturated virgin olive oil and omega-3 fatty acids that lower overall cholesterol are the healthiest choices. Salmon and tuna oils, walnuts, flax and chia are good sources, as well as Spirulina, a blue-green algae.