The cases (n 2111) were survivors of a first acute MI and were
matched to randomly selected population controls (n 2111). Dietary intake was assessed with a validated
semiquantitative FFQ. Adipose tissue profiles of essential fatty acids were assessed to validate cooking oil intake
and found to be consistent with self-reported major oils used for cooking. The data were analyzed using conditional
logistic regression. Palm oil users were more likely to have an MI than users of soybean oil [odds ratio (OR) 1.33;
95% CI: 1.08–1.63] or other cooking oils (OR 1.23; CI: 0.99–1.52), but they did not differ from users of soybean
oil with a high trans-fatty acid content (OR 1.14; CI: 0.84–1.56). These data suggest that as currently used in
Costa Rica, and most likely in many other developing countries, the replacement of palm oil with a polyunsaturated
nonhydrogenated vegetable oil would reduce the risk of MI. J. Nutr. 135: 2674–2679, 2005.