Hypercholesterolemia Risk Related to Consumption of Palm Oil Produced in Côte d’Ivoire

Béhibolo A. Yoboué, Djedjro C. Akmel, N’Goran-Aw, Zita Eb., Rémi K. Coulibaly, Gnomblesson G. Tiahou and Nogbou E. Assidjo

Journal of Food Research, 2019, vol. 8, issue 3

Abstract: The purpose of this work is to determine the consumption pattern estimated from quantity and frequency of consumption of palm oil produced in Côte d'Ivoire in order to assess risk of hypercholesterolemia related to these oils. To achieve this objective, a cross - sectional survey was conducted with 417 randomly sampled people in seven district capitals of Côte d 'Ivoire. This investigation shows that average of crude and refined R1 and refined R2 palm oil consumed are 24.52 mL, 25.88 mL and 24.13 mL per person per day, respectively. In addition, datas on consumption frequency of different palm oils indicate that refined palm oils are most prevalent in population’s dishes. Daily consumption frequency of crude and refined palm oils varies between 7.43 % and 85.40 %. These oils contain 32.95 % to 48.04 % palmitic acid (hazard). For a bioavailability of 100 % palmitic acid, the risk assessment for hypercholesterolemia indicates that 26.02 %, 25.80 % and 21.73 % of surveyed populations ingest higher quantities of palmitic acid. Those are greater than the recommended rate Anses (National Agency for Food Safety, Environment and Labor) during consumption crude and refined palm oils. 26,020, 25,800 and 21,730 cases of increase in serum cholesterol per 100,000 inhabitants after consumption crude, R1 and R2 oils. Concerning a bioavailability of 11 %, risk of hypercholesterolemia is 0 %; 0.02 % and 0.03 % respectively for the consumers of crude, R2 and R1 palm oils. Hypercholesterolemia risk varies from the mode of consumption and oils types.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2019
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