Impact of Vegetable Oils and the Effect of Repeatedly Heated Vegetable Oils on Cardiovascular Events: A Review.

Cardiovascular disease (CVD), including coronary heart disease (CHD), is the leading cause of mortality in India. It may result from interactions between various genetic and environmental factors, such as sedentary lifestyles and unhealthy eating habits. Vegetable oil is one of the most important nutritional components in daily meals. However, prolonged heating that induces lipid oxidation can diminish its health benefits. Thermal oxidation produces novel functional groups that may pose cardiovascular health risks. Consumption of repeatedly heated oils has been shown to raise blood pressure and total cholesterol, while also promoting vascular inflammation and structural changes that increase susceptibility to atherosclerosis. Coronary artery disease (CAD) is closely associated with dietary fats. Saturated fats, trans fats, and cholesterol-rich fats are detrimental, whereas monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA)-particularly Omega-3 PUFA- are beneficial for heart health. Choosing heart-healthy oils may help reduce the risk of developing CAD. This article evaluates the advantages and disadvantages of commonly consumed edible oils with respect to heart health. An optimal N-6 to N-3 ratio (< 4:1), high smoke point, low saturated fat content, high MUFA and PUFA levels, and the absence of cholesterol and trans fats are key characteristics of a heart-healthy oil. In this context, canola and mustard oils appear to be the most favorable options. Epidemiological studies indicate that CAD prevalence is lower among regular consumers of mustard oil than among users of other oils. The aim of this review is to examine the beneficial and adverse effects of various fresh vegetable oils by providing comprehensive information about them. A further objective is to educate the public about the harmful consequences of repeatedly consuming heated oils.