Crude Palm Oil Consumption Was Accepted and Improved Lipid Profile and Reduced C-Reactive Protein Content in Plasma of Childbearing Age Women In Sub District Dramaga Bogor

Abstract

Crude palm oil (CPO) contains carotenoids, including beta carotene around 400-1000 ppm as provitamin A and vitamin E (tocopherol and tocotrienol) around 559-1000 ppm. Fatty acid composition of red palm oil consists of 50% saturated fatty acids and 50% unsaturated fatty acids. Unsaturated fatty acids in red palm oil can up regulate LDL cholesterol receptors there by increasing catabolism of LDL cholesterol. Tocotrienols in palm oil can inhibit 3-hydroxy-3- methylglutaryl coenzyme A (HMG-CoA) reductase in cholesterol biosynthetic pathway. Beta carotene and vitamin E in red palm oil are powerful antioxidant against free radicals. C-reactive protein (C-RP) is a marker of inflammation, the antioxidants in red palm oil can reduce the incidence of inflammation. The purpose of this study was to determine the acceptance of CPO as cooking oil and the effect of its consumption on lipid profile and C-reactive protein. Subjects total of 151 families, including 508 respondents were given 140 ml CPO in plastic bottle weekly for 2 months freely. The distribution was accompanied with socialization of oil benefit and utilization with five types of questionnaires. For plasma analysis, blood from 33 mothers of childbearing age were withdrawn before and after oil distribution and analyzed for C-reactive protein and lipid profile. The oil was accepted by the respondent and used as cooking oil. The results showed that consumption of red palm oil reduce absorbance levels of CRP from 0,111 to 0,103, total cholesterol from 168,3 mg/dL to 158,0 mg/dL, LDL cholesterol from 98,7 mg/dL to 81,1 mg/dL, ratio total cholesterol:HDL from 4,3 to 3,5 and increase HDL cholesterol from 41,5 mg/dL to 45,6 mg/dL was significantly (p <0.05), but not significantly lower triglyceride levels