Balancing Risks and Benefits: A Review of Palm Oil Consumption and Cardiovascular Health Outcomes

This research is motivated by the high burden of global cardiovascular disease and the debate regarding the impact of palm oil consumption, which is widely used in food systems. This study aims to comprehensively evaluate the relationship between palm oil consumption and cardiovascular health, particularly related to lipid profiles, inflammation, and disease risk. The method used is a PRISMA-based systematic literature review of 29 scientific articles from the period 2021–2025.
The results show that the impact of palm oil is contextual: moderate consumption, especially of red palm oil rich in bioactive compounds, tends to be neutral or even beneficial for lipid profiles and inflammation. Conversely, excessive consumption and the use of processed palm oil are associated with increased LDL and pro-inflammatory responses. The implication is that nutrition policies need to emphasize moderation, processing types, and dietary context to sustainably support cardiovascular health.