Palm Oil Consumption and Cardiovascular Health: A Review of Lipid Profile Alterations, Atherosclerosis Risk, and Dietary Context

Abstract

Palm oil is the most widely consumed vegetable oil globally, accounting for approximately 40% of the world's edible oil trade. Despite its widespread use in the food, cosmetic, and pharmaceutical industries, its effects on cardiovascular health remain contested in the scientific literature. The high content of saturated fatty acids — principally palmitic acid (44–45%) — has been associated with elevated low-density lipoprotein (LDL) cholesterol, a recognized risk factor for atherosclerosis and coronary heart disease (CHD). Conversely, palm oil also contains oleic acid and bioactive tocotrienols with established antioxidant and cardioprotective properties. This study employs a qualitative literature review methodology to synthesize published scientific evidence on the relationship between palm oil consumption and cardiovascular health outcomes, with specific emphasis on lipid profile alterations, blood pressure changes, endothelial function, and coronary heart disease risk. Peer-reviewed articles from PubMed, Scopus, and Google Scholar were systematically reviewed based on predefined inclusion criteria. The findings indicate that excessive palm oil consumption is associated with elevated LDL cholesterol and increased cardiovascular risk, particularly when combined with diets high in other saturated fats or when the oil is repeatedly heated. However, moderate consumption within a well-balanced, fiber-rich diet does not significantly elevate cardiovascular risk. Population-level effects differ considerably, with Asian dietary patterns associated with milder adverse outcomes than Western dietary patterns. The review recommends limiting palm oil intake, avoiding repeated reheating, and substituting palm oil with oils higher in unsaturated fatty acids to promote cardiovascular health