Lauric acid is a saturated fat and one of the medium chain fatty acids (MCFAs) together myristic and capric acid. MCFAs are present in plant/vegetable oils and dairy products (milk, butter, etc). In human tissues, capric, lauric, and myristic acids are oxidized by peroxisomal oxidative pathways to a larger extent than the longer chain fatty acids.
Higher levels:
Lauric acid raises your total and LDL cholesterol and hence your risk for various cardiovascular diseases.
Lower your dietary intake of coconuts, coconut oils, palm kernel oil and dairy products like milk/cheese/chocolate.
References:
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– Comparison of effects of lauric acid and palmitic acid on plasma lipids and lipoproteins. [L]
– Dietary Fats and Cardiovascular Disease A Presidential Advisory From the American Heart Association [L]
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