Among the major vegetable oils, palm oil contribution significantly to the world oil market. The oil is used globally and Malaysia leads in terms of production and export of palm oil. The wide acceptance of palm oil is due to its competitive price and its suitability in various food applications. Nutritional studies till date have shown that there has been no detrimental effect due to consumption of palm oil. Latest concepts regarding cholesterol standard fat hypothesis have been documented. The compatibility of fatty acids and minor components of palm oil has also contributed significantly to nutritional science. The findings also support that palm oil would continue to play a leading role in world oils and fats market with greater acceptance amongst the consumers.
