Palm olein mayonnaise compared with soybean oil mayonnaise in people
What it found
In a 4-week trial in 34 healthy adults, eating soybean oil mayonnaise lowered total and LDL cholesterol more than palm olein mayonnaise, but also lowered HDL cholesterol.
The ratio of LDL to HDL cholesterol did not change.
What they found
Studies in people
Cholesterol changes
After 4 weeks, the soybean oil mayonnaise group had lower total cholesterol and LDL cholesterol compared with the palm olein mayonnaise group. HDL cholesterol was also lower with soybean oil mayonnaise.
LDL to HDL ratio
The ratio of LDL cholesterol to HDL cholesterol did not differ between the two mayonnaise diets.
LDL particle sizes
Large LDL particles increased after the palm olein mayonnaise diet compared with the soybean oil mayonnaise diet. Small LDL particles did not change.
Blood sugar and other markers
Blood sugar, apolipoproteins, and markers of oxidative stress and inflammation were not different between the two diets.
Weight change
Both groups lost a small amount of weight (less than 1 kg), but this did not affect the results.
What the authors conclude
“These outcomes suggest that the inclusion of about 20 g linoleic acid -rich mayonnaise could be managed as part of a daily healthy diet given the current modern lifestyles that often dictate consumption of prepared foods on the go.”
Also in their conclusions
- They conclude that a soybean oil-based mayonnaise rich in linoleic acid lowered total and LDL cholesterol without changing the LDL to HDL ratio or small LDL particles compared with palm olein mayonnaise.
- They suggest that about 20 g of linoleic acid-rich mayonnaise could be part of a daily healthy diet.
- They call for more research to find the right serving size of mayonnaise that could lower LDL cholesterol.
How it was done
The authors wanted to know how mayonnaise made with different oils affects blood fats and other metabolic markers when eaten daily, since mayonnaise is a common food and its oils vary in polyunsaturated fat content.
34 healthy Malaysian adults (16 men, 18 women) ate 20 g per day of either soybean oil-based mayonnaise or palm olein-based mayonnaise for 4 weeks each, with a 2-week break in between. The study was double-blind and randomized, and all meals were provided.
What it can’t tell you
- This was a small study of 34 young, healthy adults, so the results may not apply to other groups.
- The study lasted only 4 weeks for each mayonnaise, so it cannot show long-term effects on heart health.
Who paid
- Authors work at
- National University of Malaysia, Malaysia; University of Malaya, Malaysia; Malaysian Palm Oil Council, Malaysia
The paper
- Title
- Comparing effects of soybean oil- and palm olein-based mayonnaise consumption on the plasma lipid and lipoprotein profiles in human subjects: a double-blind randomized controlled trial with cross-over design
- Type
- Randomised controlled trial
- Evidence
- Studies in people
- Summarised from
- Full text
- Cite
- Karupaiah T, Chuah KA, Chinna K, et al (2016). Comparing effects of soybean oil- and palm olein-based mayonnaise consumption on the plasma lipid and lipoprotein profiles in human subjects: a double-blind randomized controlled trial with cross-over design. Lipids in health and disease. doi:10.1186/s12944-016-0301-9Free full textPubMed 27535127DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error