Coconut oil and Alzheimer’s
IN THIS column more than 11 years ago, on November 21, 2005, we discussed the controversy about the health effects of coconut oil which has been going on for decades. The question still remains: Is coconut oil ingestion beneficial or harmful to our body?
The Philippines is the world’s largest exporter of coconut oil, accounting for 7 percent of its total export income. Those who are promoting the sale of coconut and coconut oil hail the product as a healthy food ingredient across the board. However, those in the scientific community carefully make a clear distinction between regular hydrogenated coconut oil and virgin (non-hydrogenated) coconut oil.
Coconut oil is high in saturated fats. Three ounces (100 grams) coconut meat contains 15.23 grams of carbohydrates, 6.23 g sugars, 9 g dietary fiber, 33.49 g fats (29.70 g saturated fats, 1.43 g monosaturated fats, 0.37 polysaturated fats). 3.3 g protein, providing 354 kcalories. Vitamin and mineral contents: Thiamine (B1), 0.066 mg (6 percent); Riboflavin (B2), 0.02 mg (2 percent); Niacin (B3), 0.54 mg (4 percent); Pantothenic (B5), 0.30 mg (6 percent); Vitamin B6, 0.54 mg (4 percent); Folate, 26 mcg (7 percent);Vitamin C, 3.3 mg (4 percent); Calcium, 14 mg (1 percent); Iron, 2.43 mg (19 percent); Magnesium, 32 mg (9 percent); Phosphorus, 113 mg (16 percent); Potassium 356 mg (8 percent); Zinc, 1,1 mg (12 percent).Percentage are relative to USDA recommendation for adult.
Coconut, in its various forms, is commonly used for baking, cooking and in cosmetics. In cosmetics, coconut oil is undisputed for being excellent, especially for hair. No question or debate there. But for cooking, baking, regular coconut oil is unhealthy because of the saturated fats and trans fats it predominantly contains. On the other hand, virgin coconut oil, which has not undergone hydrogenation (or any processing that uses chemicals), is free of trans fats, but still has saturated fats.
Saturated fats (from pork, beef and other red meats, eggs, coconuts) have been proven to cause and hasten arteriosclerosis/hardening of the artery, and the resultant cholesterol deposits on the walls of the artery block the blood supply to organs (like the heart, brain, major blood vessels), leading to heart attack, stroke, Alzheimer’s, etc). Saturated fats have also been linked to obesity and increased risk of cancer.
What are the false claims?
In view of this, the common coconut oil has gained the bad reputation of being unhealthy for regular or frequent consumption. The marketing and commercials on coconut oil, however, have misrepresented the facts. They apparently advertise coconut/coconut oil as healthy food items that lower cholesterol, increase metabolism, aid in weight control, and have some anti-viral, anti-bacterial and anti-fungal action.
What is the truth?
Some scientific studies suggest that the virgin (non-hydrogenated) coconut oil (with its polyphenol) possibly has these good effects, and that the common regular hydrogenated, chemically-processed, coconut oil and coconut meat, which are the most commonly used form for cooking and baking, are definitely unhealthy, except for cosmetic use and, perhaps, hopefully, as bio-diesel engine fuel in the future.
Coconut oil actually is about 92 percent saturated fat, which is greater than butter (64 percent saturated fat), beef fat (40 percent), and lard (40 percent). Saturated fat in our diet raised LDL (bad) cholesterol, which elevates the risk for heart disease, stroke, Alzheimer’s, and various cancers.
What about the Lauric Acid in coconut oil?
About 50 percent of the saturated fat in coconut oil is the 12-carbon variety named Lauric acid, which increases HDL (good cholesterol). Plant-based oils also have many antioxidants, which are beneficial. However, until we have more convincing clinical studies showing it is healthy, it is prudent to moderate coconut oil intake, even its virgin variety. There are other oils and sources of antioxidants that have been proven safer and healthier.
Is coconut oil good for Alzheimer’s?
There are about 5.2 million people in the United States who are afflicted with Alzheimer’s, which is counted as their seventh leading cause of death. The cost of treating Alzheimer’s is estimated at $148 billion. Coconut is being studied today for its ketone content because preliminary research appears to suggest that ketones are useful in preventing and in helping cure Alzheimer’s dementia.
It is postulated that “with Alzheimer’s disease,
certain brain cells may have difficulty utilizing glucose (made from the carbohydrates we eat), the brain’s principal source of energy. Without fuel, these
precious neurons may begin to die. There is an alternative energy source for brain cells—fats known as ketones. If deprived of carbohydrates, the body produces ketones naturally.”
Medium chain triglycerides (MCT), when digested, have been found to be converted by the liver to ketones, the same substance that “provides about 25 percent of the energy newborn babies need to survive.” MCT from coconut oil or palm kernel oil have been reported to have this quality.
Ketones from this MCT seem to help ward off, or even improve dementia. It is suspected that ketones might also help in Parkinson’s, Huntington’s, Multiple Sclerosis, Amyotrophic Lateral Sclerosis (ALS or Lou Gehrig’s Disease), drug-resistant epilepsy, brittle type 1 diabetes, and type 2 (insulin-resistant) diabetes.
However, these observations are still too preliminary and still inconclusive. More clinical multi-center, randomized, double-blind investigations are needed to confirm or negate this theory on ketones.for these diseases.
What’s the difference between the fats?
Saturated fats are solid, but poly- and mono- unsaturated fats are liquid, at room temperature. Saturated fats come from animal fats, coconut oil, butter, lard, margarine, palm oil and palm kernel oil. If you leave cooked pork or beef in room temperature, and especially more obvious when refrigerated, the fat solidifies like wax. Coconut oil that is hydrogenated (processed) and not virgin, solidifies at room temperature. So, when they solidify at room temperature, they are saturated (bad) fats. As stated, these are linked to heart attacks, strokes, obesity, Alzheimer’s and even cancer.
The two types of unsaturated fats, mono and poly, are the healthier fats. Polyunsaturated fats come from safflower oil, sunflower oil, corn oil, and soybean oil. Monounsaturated fats could be derived from olive oil, canola oil, and peanut oil. Both the poly and mono unsaturated fats have been shown to lower blood cholesterol level. Although these are the better fats, they are still fats, and we should be cautious in their use.
The basic rule is to stay away from the saturated fats and trans fats, and moderation in the consumption of unsaturated fats. Eating fish, a lot of vegetables, especially the green leafy ones, and nuts and grains—a low-fat, low-cholesterol, low-carbohydrate and high-fiber diet—is the key to better health and greater longevity.
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