The United States Food and Drug Administration,[13] World Health Organization, International College of Nutrition, the United States Department of Health and Human Services, American Dietetic Association, American Heart Association, British National Health Service, and Dietitians of Canada
recommend against the consumption of significant amounts of coconut oil due to its high levels of saturated fat.
Coconut oil contains a large proportion of lauric acid, a saturated fat that raises blood cholesterol levels by increasing the amount of high-density lipoprotein cholesterol that is also found in significant amounts in breast milk and sebaceous gland secretions. This may create a more favourable blood cholesterol profile, though it is unclear if coconut oil may promote atherosclerosis through other pathways. Because much of the saturated fat of coconut oil is in the form of lauric acid, coconut oil may be a better alternative to partially hydrogenated vegetable oil when solid fats are required. In addition virgin coconut oil is composed mainly of medium-chain triglycerides, which may not carry the same risks as other saturated fats. Early studies on the health effects of coconut oil used partially hydrogenated coconut oil, which creates trans fats, and not virgin coconut oil which has a different health risk profile.
A repellent made from coconut oil can be used to prevent tungiasis-causing sand fleas from invading the body
Coconut oil is commonly used in cooking, especially for frying and is a common flavor in many South Asian curries. In recent years virgin coconut oil has increasingly become popular in natural food circles and with vegans. It was described in a New York Times article as having a "haunting, nutty, vanilla flavor" that also has a touch of sweetness that works well in baked goods, pastries, and sautés. Coconut oil is used by movie theatre chains to pop popcorn, adding a large amount of saturated fat in the process. Coconut oil contains a large proportion of lauric acid, which is converted to monolaurin in the body, a fat found otherwise only in human breast milk. It is also often used in infant formula. Other culinary uses include replacing solid fats produced through hydrogenation in baked and confectionery goods.
Hydrogenated or partially hydrogenated coconut oil is often used in non-dairy creamers, and snack foods including popcorn. Hydrogenated coconut oil is also sold in Australia under the brand-name Copha and is the main ingredient in Australian snacks such as Chocolate crackles and White Christmas.
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