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While coconut oil is commonly used for cooking, a study is now suggesting that it may cause artery clogging. According to the American College of Cardiology, this tropical oil can contribute to cardiovascular diseases because of its high saturated fat content. Coconut oil happens to be abundant in lauric acid, so it may also lead to higher cholesterol levels.

Coconut oil has 7 percent of caprylic, 8 percent of decanoic, 48 percent of lauric acid, 16 percent of myristic, 9.5 percent of palmitic, 6.5 percent of oleic which is a monounsaturated, the 5 percent of poly-saturated fatty acids. It contains a large quantity of lauric acid which is responsible for the saturated fat that raises total blood cholesterol levels, increasing both high-density lipoprotein (HDL) cholesterol and low-density lipoprotein (LDL) cholesterol. 

Dr. Andrew Freeman revealed that coconut oil is calorically dense, containing approximately 120 calories per tablespoon. Due to the high content of saturated fat in coconut oil, it may correspond in high caloric burden. Regular use of coconut oil in food preparation may promote weight gain and obesity.

It is also confirmed that the oil is rich in polyunsaturated fats which may increase the risk of several chronic diseases such as heart illness, stroke, cancer, and obesity.  Coconut oil also does not provide protein or fiber.

Coconut oil is copra oil which is edible and extracted from the kernel of coconuts through dry and wet processes. The proper harvesting of coconut in order to significantly convert it to oil is done in about 2 to 20 months.

It is commonly used in cooking and frying. In South Asian countries, it is used for baking goodies and pastries, popping popcorns in theaters, and other culinary uses such as making confectionery goods. It can also be used as a substitute for dairy creamers.