The health benefits of coconut oil have been questioned, with US authorities warning it raises cholesterol in the same way as other saturated fats.
A new paper released by the American Heart Association urges consumers to ditch coconut oil and instead opt for polyunsaturated fats.
"Because coconut oil increases LDL cholesterol, and has no known offsetting favourable effects, we advise against the use of coconut oil," the foundation advised.
The advice is in line with the 2013 Australian Dietary Guidelines that says foods predominantly containing saturated fat such as butter, cream and coconut oil must be limited.
Kellie Bilinski, an accredited practising dietitian and spokesperson for the Dietitians Association of Australia says the bottom line is that coconut oil is a saturated fat and there is not enough evidence to suggest using it.
"We know saturated fats are linked with cardiovascular disease," she said.
There is also a large body of evidence showing that polyunsaturated fatty acids (PUFAs), found in foods like salmon and walnuts, reduce cholesterol and can even raise 'good' cholesterol, she said.
A recent study by researchers at the University of Georgia even suggested a PUFA-rich diet may help to control a person's appetite by influencing hormones associated with hunger.
Participants who regularly consumed foods high in PUFAs had a significant decrease in the hormone ghrelin, responsible for increasing hunger.
They also had a significant increase in peptide YY (PYY) - a hormone that increases fullness or satiety. Participants saw increases in PYY while fasting and after consuming a meal.
Ms Bilinski recommends cooking with either olive oil or vegetable oil.
