Palm oil and soybean oil are the 2 most used cooking oils
worldwide (1). Palm oil is less expensive than soybean oil and
has more diverse uses in nonfood industries. The palm oil
industry is a major source of income for many people in the
rural areas of many developing countries (2). Most of the
production (84%) occurs in South East Asia (1), and most of
the palm oil (84–90%) is used in food preparation. Palm oil is
consumed mainly in developing countries (1) that are undergoing
an adverse nutritional transition and in which morbidity
and mortality due to cardiovascular disease (CVD)4 are increasing
(3–5). Soybean oil, produced mainly in the United
States, Brazil, and Argentina as a secondary product of the
soybean protein meal industry, is rich in cis-PUFAs. Because
soybean oil is usually partially hydrogenated, it has a high
content of trans-PUFAs. The atherogenic potential of palm oil
was proposed because it is low in polyunsaturated and high in
saturated fat (36–50%), predominantly palmitic acid (6–8).