Survey on the Red Palm Olein Versus Refined, Bleached and Deodorised (RBD) Palm Olein upon Completing Dietary Intervention – Preference of the Users (overweight adults)

Article history:
Received: 14 July 2020
Accepted: 16 February 2021

Available online: 31 March 2021

Page number: 21-27

Author: Radhika Loganathan*; Kim-Tiu Teng* and Shireene Ratna Vethakkan**

A short survey was conducted to study the preference for red palm olein versus commonly used refined, bleached and deodorised (RBD) palm olein on free-living abdominally overweight working subjects after a chronic crossover dietary intervention incorporating both oils in succession. The intervention was conducted in a randomised controlled trial with crossover design at the dining hall of the Malaysian Palm Oil Board. Fifty three questionnaires were distributed to the participants who underwent chronic dietary intervention (n=53). Questionnaires assessed background of oils, consumers’ perception of health benefits and suitability of using red palm olein on a daily basis, and preferences for using red palm olein after dietary intervention. Majority of the participants, 95% used palm oil as cooking oil at home at baseline. The difference in taste was identified by 72% of them. It was found that 19% of participants felt healthy when consuming the red palm olein as compared to RBD palm olein, 9% of the participants. Majority of them or 62% stated that they would consider using red palm olein after the study. Overall, the red palm olein was well accepted by participants. As this was a single centre study, the study population may not represent the Malaysian population in terms of ethnicity and socio-demographic pattern variation.

* Malaysian Palm Oil Board,
6 Persiaran Institusi,
Bandar Baru Bangi,
43000 Kajang, Selangor, Malaysia.

** Department of Medicine,
Faculty of Medicine,
University of Malaya,
50603 Kuala Lumpur,