Effects of palm oil on cardiovascular risk
by Y.H. Chong, T.K.W. Ng
For nearly a generation now, health agencies in Western countries have been warning about the health hazards of excessive intake of dietary fats, especially of those rich in saturated fats and derived from animal sources such as tallow, lard, butter and cream. Since 1970, world production and consumption of palm oil, particularly of Malaysian origin have increased rapidly.