Palm Oil Consumption and Serum Lipid and Lipoprotein Profiles in Patients with Type 2 Diabetes in Abidjan

Diabetes is a major public health problem, and dietary fat intake plays a significant role in its incidence and progression. The impact of palm oil consumption on lipid and lipoprotein profiles remains controversial, particularly among diabetic patients. This study aimed to assess the influence of palm oil consumption on serum lipid and lipoprotein profiles in patients with type 2 diabetes (T2D) in Abidjan. A cross-sectional study including diabetic patients categorised according to the frequency and form of palm oil consumption was conducted in which total cholesterol (TC), triglycerides (TG), HDL cholesterol (HDL-c), LDL cholesterol (LDL-c) and the atherogenic index were measured and compared between the different groups. The chi-squared test was used with a significance level of p value <0.05. No statistically significant differences were observed between frequent and occasional patient consumers in terms of total cholesterol (p=0.799), triglycerides (p=0.579), HDL-cholesterol (p=0.840), LDL-cholesterol (p=0.116) and atherogenic index (p=0.588). Similarly, the form of palm oil consumed did not significantly influence lipid and lipoprotein profiles. Palm oil consumption, regardless of frequency or form, does not significantly alter the lipid and lipoprotein profile of type 2 diabetic patients. These findings suggest that palm oil intake, within habitual dietary patterns, may not be a primary determinant of dyslipidemia in this population.