Myristic acid is a long chain saturated fatty acid most commonly found in palm kernel oil, coconut oil, and milk fat. It is named for the nutmeg, whose oil contains myristic acid precursors.
The World Health Organization notes that there is convincing evidence that myristic acid intake increases cardiovascular disease risk. Studies conflict on myristic acid’s effects on cholesterol ratios, with some showing increased HDL cholesterol (commonly referred to as “good” cholesterol) as well as increased LDL cholesterol (commonly referred to as “bad” cholesterol), and others showing decreased HDL and increased LDL. See: Saturated fats
Fatty acids are not consumed in isolation, studies of consumption of various oils or fat sources may provide differing evidence of health benefits and risks. See: Saturated fats
Palm kernel oil, coconut oil, butter, milk, cheese
World Health Organization American Journal of Clinical Nutrition
Tetradecanoic acid, 14:0