Use of coconut oil for cooking detrimental scientist

Kottayam, May 16 (UNI) Presence of coconut oil in carbohydrate rich diet increases the risk of insulin resistance and its complications, according to Dr K Baiju, Resident Medical Officer, M G University, and a research scientist.

At a news conference here yesterday, Dr Baiju who had conducted research on edible oils, said coconut oil was very good for hair and skin protection and health, but had the highest risk of developing insulin resistance if used for cooking.

Referring to the Union Health Minister's statement that coconut oil had no merit or demerit, he said ''it had merits and demerits''.

Dr Baiju said excessive use of coconut oil was the main reason for the high prevalence of type 2 diabetes, one of the major complications of insulin resistance in Kerala. The actual problem was its high content of lower chain fatty acids (short and medium chain fatty acids with less than 14 carbon atoms).

More than 80 per cent of fatty acids in coconut oil belonged to this category, he said.

All other edible oils contain long chain fatty acids only. Lower chain fatty acids in coconut oil will inhibit degradation of glucose in liver and muscles if consumed with carbohydrate rich meal. This leads to decreased glucose utilisation and then the beta cells of pancreas will have to secrete more insulin for prolonged periods to complete glucose metabolism.

Hence regular intake of diet rich in coconut oil not only exhausts the beta cells, but precipitates complications of hyperinsulinism also, he said.

Besides type 2 diabetes, use of coconut oil can elevate blood cholesterol level, increase the risk of coronary heart disease, obesity and non-alcoholic sterohepatitis or NASH (fat deposition in liver) and Polycystic ovarian syndrome (PCOS), a type of female infertility, he said.

UNI