Reports of the health impacts of palm oil consumption in foods are mixed. Some studies link consumption of palm oil to increased ischaemic heart disease mortality, raised low-density lipoprotein cholesterol, increased risk of cardiovascular disease and other adverse effects.Unrefined palm oil is sometimes referred to as red palm oil because of its reddish-orange color. The main source of palm oil is the Elaeis guineensis tree, which is native to West and Southwest Africa. Its use in this region dates back more than 5,000 years.
