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

Palm oil consumption remains a debate in cardiovascular health due to its position as the most widely used vegetable oil in the world and a source of saturated fat, particularly palmitic acid. This qualitative literature review examines scientific articles from PubMed, Scopus, and Google Scholar to understand the relationship between palm oil consumption and lipid profiles, atherosclerosis risk, blood pressure, endothelial function, and coronary heart disease. The review results indicate that excessive consumption, especially alongside a high saturated fat diet or through repeatedly heated oil, is associated with increased LDL and vascular risk. However, moderate consumption within a balanced diet rich in fiber does not always significantly increase risk. These findings underscore the importance of nutrition policies that emphasize saturated fat limitation, reduction of used oil usage, and substitution with unsaturated oils to support public health.