Cholesterol, coconuts, and diet on Polynesian atolls: a natural experiment: the Pukapuka and Tokelau island studies
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Abstract
Two populations of Polynesians living on atolls near the equator provide an opportunity to investigate the relative effects of saturated fat and dietary cholesterol in determining serum cholesterol levels. The habitual diets of the toll dwellers from both Pukapuka and Tokelau are high in saturated fat but low in dietary cholesterol and sucrose. Coconut is the chief source of energy for both groups. Tokelauans obtain a much higher percentage of energy from coconut than the Pukapukans, 63% compared with 34%, so their intake of saturated fat is higher. The serum cholesterol levels are 35 to 40 mg higher in Tokelauans than in Pukapukans. These major differences in serum cholesterol levels are considered to be due to the higher saturated fat intake of the Tokelauans. Analysis of a variety of food samples, and human fat biopsies show a high lauric (12:0) and myristic (14:0) content. Vascular disease is uncommon in both populations and there is no evidence of the high saturated fat intake having a harmful effect in these populations. -
More info on the way how coco acts...
How does coconut oil can stabilize or protect ingested PUFA from oxidation?
Key ideas- Coconut oil is not just resistant to oxidation but it can stabilize membranes.
- Coconut oil protects against the inflammation caused by endotoxins (but don’t use coco in case of a detox at the beginning of the process because it could amplify the immune reaction).
- SFA has an impact on enzyme expression when use in high amount (far from the ratio 2:2:1 for SFA/MUFA/PUFA).
- If you have a high intake of LA (omega-6), it can compete with ALA (omega-3) for the enzymes that are responsible for converting ALA into anti-inflammatory eicosanoids.
- SFAs like lauric acid (from coconut oil) don’t require desaturases. Thus, adding coconut oil won’t inhibit PUFA processing by competing for those enzymes, because SFAs don’t undergo desaturation.
- Coconut oil is 90 % SFA with 2/3 MCT oil.
- Adding coconut oil may help protect membranes by giving a spatial and stabilizing protection, improving membrane packing.
- ! Caveat: Balance is Key: Too much of a good thing is bad.
How does coconut oil can stabilize or protect ingested PUFA from oxidation?
Coconut’s structure, primarily consisting of saturated fats, is less susceptible to the chemical reactions that cause oxidation.
Not just opposing resistance or fragility to oxidation (rancidity) but the way SFA can stabilize membranes. Coconut oil can indirectly protect PUFAs from oxidation by stabilizing the overall lipid environment and potentially influencing PUFA metabolism. (1) Saturated fat content, particularly medium-chain fatty acids (MCFAs) like lauric acid, can help to pack and stabilize cell membranes, making them less susceptible to the damaging effects of oxidation. Additionally, coconut oil's unique fatty acid profile and natural antioxidants may further contribute to its resistance to oxidative damage.
When adding SCFA in a meal having some PUFA, it forms a tighter packing; when incorporated to tissues, it reduces the space available for PUFA chains to move and react with free radicals, thus stabilizing the membrane and protecting PUFAs from oxidation.- Ray Peat, making a extrapolation in “Unsaturated fatty acids: Nutritionally essential, or toxic?”
Question to AI
How can SFA from coconut oil stabilize and thus protect incorporated fat in membrane? A clue: When incorporated to tissues, it reduces the space available for PUFA chains to move and react with free radicals, thus stabilizing the membrane and protecting PUFAs from amplifying ROS.
Detailed answer on the link.
https://mirzoune-ciboulette.forumactif.org/t2109-english-corner-coconut-oil-stabilizes-or-protects-ingested-pufa-from-oxidation#30204
