Other ingredients in palm oil, such as carotenoids, tocopherols and tocotrienols, have health-promoting properties, including anti-oxidation, anti-cancer and lowering cholesterol. For most foods, palm oil does not need to be hydrogenated, so it will not produce trans fatty acids. Plasma lipoprotein is the main risk index of coronary heart disease. When palm oil is used as the main dietary fat, this index is obviously reduced.