ABSTRACT
There appears to be a state of uncertainty as far as the health benefits of consumption of Red Palm Oil (RPO) is concerned from public health point of view globally. Literatures are replete with conflicting information on saturated fatty acid content of palm-oil, with caution on the possibility of increasing low density lipoprotein (LDL) in the blood. The implication of this may be subsequent elevation of serum cholesterol when the oil is consumed. This review paper is aimed at providing scientific facts from well referenced journal articles on public health nutrition benefits of RPO. It considers findings from animal and human experiments, to arrive at conclusion based on scientific evidence on the potential health benefits associated with consumption of RPO. Although, the level of saturated fatty acids content may suggest health risk, the presence of carotenoids and other powerful anti-oxidants in RPO makes it one of the best cooking vegetable oils with health promoting properties.
