June 19, 2017.
Coconut oil is increasingly popular for its benefits for the skin and hair. While some have also chosen to use it in cooking, the American Association of Cardiology (AHA) is sounding the alarm.
More risk when coconut oil is heated
Coconut oil is THE fashionable product. It is used both against wrinkles and to brown meat in a pan. But now, a study by the American Association of Cardiology highlights the harmful effects of this oil when it is used in cooking and especially when it is heated. According to these works, published in the journal Circulation, it could be as toxic as palm oil.
Admittedly, its production does not cause the same devastation on the environment as that of palm oil, but it would be extremely bad in regular consumption. This is due to its high concentration of saturated fat (around 80%). As a reminder, butter contains nearly 60% saturated fat. These fats would cause an increase in bad cholesterol (LDL) levels.
Consumption that promotes cardiovascular disease
” Because coconut oil increases bad LDL cholesterol, which promotes cardiovascular disease, and has no beneficial effect to counteract this problem, we do not recommend its consumption.”, Estimated the authors of this work. And of recommend the consumption of vegetable oils rich in monounsaturated fats (olive, almond, avocado) and polyunsaturated (sunflower, grape seeds, nuts).
The American association however insisted on adding that this coconut oil could be used to hydrate the skin or the hair and that this use did not represent any danger, quite the contrary. Rich in vitamin E, vitamin K and iron, but also antioxidants, coconut oil fights very effectively against aging of the skin and brings strength and shine to the hair.
Marine Rondot
Read also: Vegetable oils: why should they be preferred?
