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为了研究棕榈油（ＰＡ）、豆油（ＳＯ）、猪油（ＬＡ）对正常人血脂及脂质过氧化物水平的影响，将４５名１８～２５岁健康男子分为３组，分别食用上述３种油烹调的实验膳。实验膳中脂肪占热能的３０％，其中７５％～８０％来自实验用油。预备期３周，实验期６周。结果显示：ＬＡ使受试者的低密度脂蛋白胆固醇（ＬＤＬ－Ｃ）浓度及总胆固醇与高密度脂蛋白胆固醇比值（ＴＣ／ＨＤＬ－Ｃ）水平显著升高，而ＰＡ、ＳＯ则无此影响；实验结束时，ＰＡ组ＴＣ、ＬＤＬ－Ｃ、ＴＣ／ＨＤＬ－Ｃ以及ＳＯ组的ＴＣ／ＨＤＬ－Ｃ均显著低于ＬＡ组。ＴＧ、ＨＤＬ－Ｃ和ＬＰＯ水平３组间未见显著性差异。以上实验结果表明，在食品工业及家庭烹饪中使用棕榈油可维持健康成人正常的血胆固醇水平
In order to study the effects of palm oil (PA), soybean oil (SO) and lard on normal blood lipid and lipid peroxidation, 45 healthy men aged from 18 to 25 were divided into three groups, Experimental meal of oil cooking. Experimental meal fat accounted for 30% of the heat, of which 75% to 80% from the experimental oil. Preparation period of 3 weeks, the experimental period of 6 weeks. The results showed that LA significantly increased LDL-C and total cholesterol / high density lipoprotein cholesterol ratio (TC / HDL-C), while PA and SO had no effect At the end of the experiment, TC / HDL-C in TC, LDL-C, TC / HDL-C and SO groups were significantly lower in PA group than in LA group. TG, HDL-C and LPO levels no significant difference between the three groups. The above experimental results show that the use of palm oil in the food industry and home cooking can maintain normal blood cholesterol levels in healthy adults