22/12/2025 (The Edge Malaysia) - WHEN people think of healthy oils, olive oil usually comes to mind. It is the star of the Mediterranean diet, praised for lowering cholesterol and protecting the heart. But here in the tropics, another oil quietly plays a similar role: palm olein, the liquid fraction of palm oil. Could this be the “olive oil of the tropics”?

The answer lies in a fascinating piece of biochemistry known as the SN-2 hypothesis. It may sound technical, but the idea is simple: the way fatty acids are arranged on the oil molecule matters for how our bodies absorb and use them.

The science made simple

Every cooking oil is made up of triglycerides — three fatty acids attached to a glycerol backbone. Imagine a three-pronged fork, with each prong holding a fatty acid. Scientists call these prongs SN-1, SN-2, and SN-3.

When we digest fat, enzymes snip off the fatty acids at SN-1 and SN-3. The one at SN-2 stays intact and is absorbed directly. That means the fatty acid sitting in the SN-2 position has a special influence on our blood cholesterol and overall metabolism.

Here’s the twist:

·         In animal fats like butter and lard, the SN-2 position is often occupied by palmitic acid, a saturated fat suspected of raising LDL cholesterol.

·         In olive oil, the SN-2 position is occupied by oleic acid, a monounsaturated fat that is heart-friendly.

·          In palm olein, surprisingly, the SN-2 position is also occupied by oleic acid.

So although palm olein contains saturated fat overall, its structure makes it behave more like olive oil than butter. That is the essence of the SN-2 hypothesis.

Malaysia’s scientific contribution

This discovery was first highlighted by Malaysian scientists led by Tan Sri Augustine Ong, who championed the idea that palm olein’s molecular structure explained its unexpectedly benign effects on cholesterol. Later, international researchers confirmed the insight: P Lucci in Italy and Welma Stonehouse in Australia both published clinical studies showing palm olein’s metabolic behaviour mirrors olive oil.

Between 1992 and 2017, nine controlled clinical trials across Malaysia, Australia, India, China, Denmark and Italy, compared palm olein with olive oil, canola oil, and groundnut oil. The results were consistent: palm olein performed on par with these unsaturated oils, showing no elevation of LDL cholesterol. In other words, palm olein did not behave like animal fats — it behaved like olive oil.

For Malaysia, this was a quiet triumph. It meant that a home-grown tropical oil could stand shoulder to shoulder with the Mediterranean’s most celebrated fat.

Why don’t we hear about this?

Despite decades of evidence, the findings remain little known. Part of the reason is perception: palm oil is often discussed in the context of environmental debates, while nutrition science gets overshadowed. Another reason is marketing — olive oil enjoys centuries of cultural prestige and strong branding, while palm olein is sold as a humble, everyday cooking oil.

The result is a gap between science and public awareness. Many consumers still assume palm oil is “bad” simply because it contains saturated fat, without realising that its molecular structure changes how the body responds.

Price and practicality

In Malaysia today, the price difference is striking:

·         Extra virgin olive oil (EVOO): RM72.50/kg

·         Pure olive oil: RM70.95/kg

·         Palm olein: RM6.90/kg

EVOO is prized for its fruity, grassy, or nutty aroma, with a complex taste balancing bitter, peppery, and sometimes sweet notes. It shines in salads, dips, and low-heat cooking. Pure olive oil, a blend of refined olive oil with 10% to 15% EVOO, has a milder flavour and is suitable for frying and baking.

Palm olein, by contrast, is bland — yet versatile. It works as a salad oil, but its real strength lies in frying and deep-frying. Thanks to its oxidative stability, palm olein lasts longer in the wok or fryer, making it a practical choice for tropical kitchens.

For families who do not need the aroma of EVOO, palm olein offers a wise financial alternative without sacrificing health.

Why this matters for you

For those who want to make informed choices, the message is clear:

Not all saturated fats are equal. The position of fatty acids in the oil molecule changes how they affect health.

·         Palm olein is different from butter. Thanks to its SN-2 oleic acid, it behaves more like olive oil in digestion.

·         Practical choices count. In tropical kitchens, using palm olein instead of animal fats can be a step towards better heart health.

·         Palm olein is a smart choice, with its molecular structure giving it olive-oil-like benefits. Like all oils, it should be used in moderation. But it does mean we should look beyond simple labels of “good” and “bad” fats.

Conclusion

So, do you know where to find the olive oil of the tropics? The answer may be closer than you think — right in the bottle of palm olein on your kitchen shelf.

Palm olein is not identical to olive oil, but its unique structure makes it more heart-friendly than many assume. By understanding the SN-2 hypothesis, we can appreciate the science behind our everyday cooking oil and make smarter choices for our health.

The story of palm olein reminds us that nutrition science is not just about broad dietary patterns. Sometimes, the details hidden in a molecule can change the way we see the food on our plate.

Qua Kiat Seng is an adjunct senior lecturer at Monash University Malaysia and has more than 50 years of experience in the oils and fats industry.

https://theedgemalaysia.com/node/786765