The editorial "Food Fight" {Oct. 22}, dealing with the issue of saturated fats, is generally accurate. However, there are three specific errors I would like to comment on:

1. Some early studies on saturated fats were done with palm kernel oil and coconut oil that were artificially hydrogenated to a 100 percent level of saturation. Obviously, at that level, those two oils may have had a tendency to elevate cholesterol. Unfortunately, certain groups continue to base their claims on this inappropriate experiment.

2. Palm oil as contrasted with palm kernel oil is only 50 percent saturated. Naturally occurring components in palm oil, including certain vitamins, may account for the fact that in a number of clinical studies on humans in the United States and in Europe, foods rich in palm oil lowered cholesterol levels an average of 15 percent. More definitive research on this subject is beginning at several U.S. universities and research institutes.

3. With respect to The Post's last comment regarding full disclosure, we met recently with technical and nutrition specialists and with officials at the Department of Commerce, U.S. trade representative's office, National Institutes of Health, Food and Drug Administration, U.S. Army Medical Research Command and Center for Science in the Public Interest. We have shared with them the new evidence regarding palm oil's potential beneficial impact on cholesterol levels and have restated our support of a solution to full and fair disclosure of all fats and oils contained in a food either by an FDA regulation or by nondiscriminatory legislation -- whichever process the United States decides is most appropriate.

The media have generally reported our information and activities in a reasonable manner, especially considering the pervasiveness of out-of-date information. This is a problem that we are just beginning to be able to correct with new, documented research results. AUGUSTINE S. H. ONG Director-General Palm Oil Research Institute of Malaysia Kuala Lumpur