The coconut comes full circle: The tree of life rediscovered (Part 3 of 3)

Coconut oil is nature’s MCT oil

Fat has a bad rap. It is probably the most misunderstood and under-appreciated food in our diet. To most people, the word “fat” means an overweight person with a big belly and unsightly bulges; to be fat is thought to be unhealthy.

By association, people assume that the fat in food is what causes one to get fat. The conclusion, therefore, is that fat in our diet is unhealthy and should be avoided. Unfortunately, this is a misconception: being physically fat is not a direct consequence of the fat that we eat.

There are a number of misconceptions concerning fat. If we are to be healthy, we must understand what the role of fat in our diet should be.

Misconceptions

Nutritionists generally classify food into three main groups: protein, carbohydrate and fat. The ideal balanced diet should have an adequate amount of each food group. In the case of fat, the Food and Agriculture Organization recommends that fats should make up 20 to 35 percent of calories in the diet. So we need fat as part of a balanced diet.

The consumption of fats and vegetable oils does not necessarily make one fat or obese! Obesity is usually a result of too much food and too little physical activity.

There is a misconception that fats only provide energy for the body and nothing else. Recent research however has shown that fats provide more than just calories. For example, the innate antimicrobial activity of capric (C10) and lauric acids (C12) gives them the ability to modulate microorganisms in the body. These same fatty acids were also shown to inhibit enzymes (called cyclooxygenase) which are responsible for inflammatory processes in the body. Since lauric acid is the most abundant fatty acid in coconut oil, this may explain its observed antimicrobial and anti-inflammatory action.

On the other hand, omega-6 fatty acids, such as linoleic acid which is abundant in soybean oil and corn oil, produce free radicals which damage organs and aldehydes which react with DNA. Free radicals are linked with inflammation while aldehydes raise the risk for cancer. Thus, consumption of high amounts of omega-6 oils is not healthy.

Cooking oil

One important aspect in the choice of vegetable oil is the intended use. If one is looking for cooking oil, then a primary concern should be its chemical stability. Saturated vegetable oils, such as coconut oil, are inherently more stable than unsaturated oils. Unsaturated oils breakdown in the presence of heat and air to form free radicals and aldehydes. The claimed beneficial effects of unsaturated oils are true only if it is taken cold, as for example in salad dressing. However, when used for cooking, unsaturated oils are harmful because they readily form peroxides and aldehydes; these compounds react with proteins, nucleic acids, and other unsaturated fats.

Medium chain saturated fatty acids

In fact, one of negative claims against coconut oil is that it is a saturated oil. The term “saturated” is meant to describe the chemical structure of the component fatty acids. However, this is an incomplete classification because it ignores the size of the fatty acid. Fatty acids containing 12 carbons or less are referred to as “medium chain,” while those which are 14 carbons and longer are called “long chain.”

Medium chain saturated fatty acids make up over 60 percent of coconut oil. When these are assembled into a complete fat compound, they form what are called “medium chain triglycerides” or MCTs. MCTs have been shown to provide quick metabolic energy because the cells in the body are able to handle them more readily compared to the long chain fats. They also promote weight loss by raising the metabolism through a process called “thermogenesis.”

In contrast, long chain saturated fats are found in palm oil and animal fat. In analyzing the studies which give unfavorable health assessments of saturated fats, many of these can be traced to the failure to differentiate the effects of medium chain saturated fats from long chain saturated fats! Coconut oil, which is a predominantly medium chain saturated fat, has been shown in numerous studies not to be linked to cardiovascular disease. 

Nature’s MCT oil

Coconut oil is a unique vegetable oil in that it is nature’s MCT oil. It is clear that based on its long history of healthful use, as well as its chemical and biochemical properties, coconut oil is among the best oils in the world.

Virgin coconut oil (VCO) is a special preparation of coconut oil in that it is extracted from fresh coconut meat and is not subjected to chemical processing or high heat. Thus, it retains many of the healthy components which are found in coconut, such as antioxidants and phytosterols.

VCO has a multitude of reported beneficial uses. The need, however, is for more scientific studies to be carried out which can validate these claims and bring us a better understanding of how it works.

From paradox to paradigm

In many ways, coconut oil is in the same situation as olive oil was many years ago. Olive oil has a rich tradition of use dating back more than 5,000 years. However, up to the 1960s, the scientific community doubted the health benefits of a diet that consumed so much oil. However, further research showed that the so-called Mediterranean diet was indeed a healthy diet which was based on olive oil. Today, the paradox of the Mediterranean diet has been transformed into the paradigm of olive oil.

The same situation may very well apply also to coconut oil. Coconut oil has a rich tradition dating back many thousands of years across many groups of people. Despite its healthy record of use, doubts have persisted regarding its health benefits.

This is where more research is needed. This research should validate the many health claims regarding coconut oil. It will also contribute to the improvement of the lives of the many poor Filipino farmers who depend on the coconut. Hopefully, we can transform the paradox of the tropical diet into the paradigm of coconut oil.

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Dr. Fabian M. Dayrit is an Academician of the National Academy of Science and Technology and member of the Philippine-American Academy of Science and Engineering. He holds a Ph.D. Chemistry degree from Princeton University. He is Dean of the School of Science and Engineering of Ateneo de Manila University, and chairman of the Conrado S. Dayrit Foundation, which is committed to the promotion of the coconut.