Some specialists in nutritional biochemistry, seemingly better informed than their eminent colleagues in the field of information dissemination, agree that all fatty acids have a useful biological function. There would be no "good" or "bad" oil, but everything would depend on the dose of absorption that would make or break the poison.

In any case, the relationship between fatty acids and pathologies is still difficult to establish. The links between obesity, fatty acids and cardiovascular disease are complex. Published results are often contradictory. In addition, some studies are conducted on animals and the results are very difficult to transfer from one animal species to another. It is currently known that "naturally hydrogenated" oils due to their content of vegetable saturated fatty acids are far from harmful.

Vegetable saturated fatty acids are naturally present at high levels in palm oil (about 50%), cocoa butter (60%), coconut oil (92%), but also in any other oil in lesser proportions, for example olive oil (15%) and peanut oil (19%).

One of the small "disadvantages" of palm oil is that it is a bit monolithic, since it contains mostly palmitic acid, a saturated fatty acid.

On the other hand, this fatty acid constitutes the most elaborate form of energy storage and marks a considerable advantage in the evolution of many animal species. The position of the fatty acids on the glycerol also seems to play a role in the digestibility of these same oils.

On the other hand, palmitic acid is a crossroads molecule that will accumulate as soon as the diet is unbalanced, including sugars.
Recall that crude palm oil is the richest product known in carotenes (precursors of vitamin A) and tocopherols, an antioxidant, which is why it is widely used in Africa as a natural source of vitamin A.

Studies have shown that there is no more cardiovascular disease in Malaysia or in some African countries where palm and coconut oils are predominantly used. The same is true in Japan, where the population consumes a lot of fish and therefore a lot of omega-3 type lipids, which are known to protect against many health problems, including cardiovascular diseases. On the other hand, in Brittany, a region where a lot of pork and cold cuts are consumed, and therefore a lot of saturated animal fats, the level of cardiovascular diseases is clearly higher than in the inhabitants of the Mediterranean area, regions where the population uses a lot of olive oil and consumes fish.

In any case, at any age, it is important to vary the types of vegetable oils used in the diet, and even if priority should be given to omega-3 type fatty acids, animal or vegetable, let us remember that omega-6 and 9, which should not be abused, nevertheless fulfill certain physiological roles that are essential to the body