Coconut oil

Question

Hello,

I heard that coconut oil is particularly healthy, even against fungi, bacteria, etc. As such, wouldn’t it be suited for people with CF? Are there any concerns about cholesterol, as coconut oil is supposed to increase the cholesterol level? Would it be advisable to substitute coconut oil for olive oil, which we mostly use (the virgin variant of both)?

Many thanks for your answer.

Answer

Dear questioner,

According to the German Nutrition Society, coconut oil belongs to the rather unfavourable fats, since its main components are so-called saturated fatty acids which do increase HDL cholesterol, but also LDL cholesterol, i.e. total cholesterol. However, since saturated fatty acids contribute to a balanced diet and a fraction of up to 10% of the overall energy supply is recommended, there is nothing to be said against using coconut oil sparingly as an alternative to other foods that are rich in saturated fatty acids (e.g. butter, lard). Olive oil contains a high amount of monounsaturated fatty acids. I would therefore not substitute it with coconut oil.

Actually lauric acid, the main fatty acid, and even more so the degradation product monolaurin, seems to have antibacterial, antiviral, and antifungal qualities, as various smaller studies have found. However, no recommendation concerning dosage can be made at this point. This is certainly also due to the different amounts of lauric acid contained in the individual products (virgin coconut oil, refined coconut oil, etc.), and to the uncertainty about how much monolaurin is produced during digestion and can become effective. Coconut oil is by no means an alternative to antibiotics.

There is one advantage to using coconut oil: Since the main fat components are medium-chain fatty acids, neither bile acid nor the fat-splitting pancreatic enzyme (lipase) are necessary in order to digest them, i.e. no pancreatic enzyme compounds are necessary for this, and a certain relief of the liver is also provided.

Do contact your centre’s dietician, who can determine the fatty acid composition of your diet by way of a protocol and show you options of how to use coconut oil systematically (e.g. for enrichment).

I hope this answers your question.

Kind regards,
Suzanne van Dullemen

Note: Suzanne van Dullemen later added the following comment:

Concerning enzyme substitution, I might have been a bit unclear earlier: Medium-chained fatty acids do not need enzyme compounds for digestion. It goes without saying that creon® (pancreatic lipase) has to be taken when using coconut oil and coconut products, since a remainder of so-called long-chain fatty acids still exists and has to be covered by creon (ca. 30-45%!!). However, when using coconut oil, less creon® has to be taken than when using the same amount of a different fat.

29.10.2012