Understanding Myristic Acid: Normal vs Optimal Ranges

?What is Myristic Acid?

Myristic acid (C14:0) is a medium-long chain saturated fatty acid found in dairy products (butter, cheese, full-fat milk), coconut oil, and palm kernel oil. It is one of the most potent dietary saturated fatty acids for raising LDL cholesterol. Myristoylation — attachment of myristic acid to proteins — is an important cellular signalling mechanism.

!Why It Matters

Myristic acid raises LDL cholesterol more potently than palmitic acid and is associated with increased cardiovascular risk in epidemiological studies. Populations with high dairy fat consumption show elevated myristic acid levels. However, dairy's complex nutritional matrix means full-fat dairy's cardiovascular impact is nuanced, with some studies showing neutral or beneficial effects.

Reference Ranges

Lab normal ranges may vary between laboratories. Optimal and longevity targets are based on research literature and should be interpreted with your physician.

Symptoms of Imbalance

• Elevated myristic acid is an indirect marker of high saturated fat intake from dairy and coconut

How to Improve Your Levels

• 1Reduce full-fat dairy, butter, and coconut/palm oil if cardiovascular risk is elevated
• 2Replace with unsaturated fats (olive oil, nuts, avocado)

When to Test

As part of comprehensive fatty acid profiling; cardiovascular risk assessment.

Related Biomarkers