{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T13:04:33Z","timestamp":1792069473117,"version":"4.4.0"},"reference-count":50,"publisher":"Ovid Technologies (Wolters Kluwer Health)","issue":"10","content-domain":{"domain":["www.ahajournals.org"],"crossmark-restriction":true},"short-container-title":["Circulation"],"published-print":{"date-parts":[[2020,3,10]]},"abstract":"<jats:sec>\n            <jats:title>Background:<\/jats:title>\n            <jats:p>Coconut oil is high in saturated fat and may, therefore, raise serum cholesterol concentrations, but beneficial effects on other cardiovascular risk factors have also been suggested. Therefore, we conducted a systematic review of the effect of coconut oil consumption on blood lipids and other cardiovascular risk factors compared with other cooking oils using data from clinical trials.<\/jats:p>\n          <\/jats:sec>\n          <jats:sec>\n            <jats:title>Methods:<\/jats:title>\n            <jats:p>We searched PubMed, SCOPUS, Cochrane Registry, and Web of Science through June 2019. We selected trials that compared the effects of coconut oil consumption with other fats that lasted at least 2 weeks. Two reviewers independently screened articles, extracted data, and assessed the study quality according to the PRISMA guidelines (Preferred Reporting Items for Systematic Reviews and Meta-Analyses). The main outcomes included low-density lipoprotein cholesterol (LDL-cholesterol), high-density lipoprotein cholesterol (HDL-cholesterol), total cholesterol, triglycerides, measures of body fatness, markers of inflammation, and glycemia. Data were pooled using random-effects meta-analysis.<\/jats:p>\n          <\/jats:sec>\n          <jats:sec>\n            <jats:title>Results:<\/jats:title>\n            <jats:p>\n              16 articles were included in the meta-analysis. Results were available from all trials on blood lipids, 8 trials on body weight, 5 trials on percentage body fat, 4 trials on waist circumference, 4 trials on fasting plasma glucose, and 5 trials on C-reactive protein. Coconut oil consumption significantly increased LDL-cholesterol by 10.47 mg\/dL (95% CI: 3.01, 17.94;\n              <jats:italic>I<\/jats:italic>\n              <jats:sup>2<\/jats:sup>\n              = 84%, N=16) and HDL-cholesterol by 4.00 mg\/dL (95% CI: 2.26, 5.73;\n              <jats:italic>I<\/jats:italic>\n              <jats:sup>2<\/jats:sup>\n              = 72%, N=16) as compared with nontropical vegetable oils. These effects remained significant after excluding nonrandomized trials, or trials of poor quality (Jadad score &lt;3). Coconut oil consumption did not significantly affect markers of glycemia, inflammation, and adiposity as compared with nontropical vegetable oils.\n            <\/jats:p>\n          <\/jats:sec>\n          <jats:sec>\n            <jats:title>Conclusions:<\/jats:title>\n            <jats:p>Coconut oil consumption results in significantly higher LDL-cholesterol than nontropical vegetable oils. This should inform choices about coconut oil consumption.<\/jats:p>\n          <\/jats:sec>","DOI":"10.1161\/circulationaha.119.043052","type":"journal-article","created":{"date-parts":[[2020,1,13]],"date-time":"2020-01-13T10:00:26Z","timestamp":1578909626000},"page":"803-814","update-policy":"https:\/\/doi.org\/10.1161\/crossmarkpolicy","source":"Crossref","is-referenced-by-count":122,"title":["The Effect of Coconut Oil Consumption on Cardiovascular Risk Factors"],"prefix":"10.1161","volume":"141","author":[{"given":"Nithya","family":"Neelakantan","sequence":"first","affiliation":[{"name":"Saw Swee Hock School of Public Health (N.N., J.Y.H.S., R.M.v.D.), National University of Singapore and National University Health System, Singapore."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jowy Yi Hoong","family":"Seah","sequence":"additional","affiliation":[{"name":"Saw Swee Hock School of Public Health (N.N., J.Y.H.S., R.M.v.D.), National University of Singapore and National University Health System, Singapore."},{"name":"NUS Graduate School of Integrative Sciences and Engineering (J.Y.H.S., R.M.v.D.), National University of Singapore and National University Health System, Singapore."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rob M.","family":"van Dam","sequence":"additional","affiliation":[{"name":"Saw Swee Hock School of Public Health (N.N., J.Y.H.S., R.M.v.D.), National University of Singapore and National University Health System, Singapore."},{"name":"Department of Medicine, Yong Loo Lin School of Medicine (R.M.v.D.), National University of Singapore and National University Health System, Singapore."},{"name":"NUS Graduate School of Integrative Sciences and Engineering (J.Y.H.S., R.M.v.D.), National University of Singapore and National University Health System, Singapore."},{"name":"Department of Nutrition, Harvard T.H. 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