Annals of Medicine Research and Public Health (ISSN: 2995-5955) | Volume 5, Issue 2 | Review Article | Open Access
Loso Judijanto*
IPOSS Jakarta, Indonesia
*Correspondence to: Loso Judijanto
Fulltext PDFPalm oil and palm olein are widely used for deep frying because of their availability, technological performance, and comparatively high oxidative stability. However, repeated exposure to frying temperatures progressively transforms fresh oil into a chemically different mixture containing hydroperoxides, aldehydes, oxidized triacylglycerols, epoxy fatty acids, polymers, and other polar degradation products. This qualitative literature review critically integrates contemporary evidence published mainly during 2020–2026 concerning the thermo-oxidation of palm-based frying oils, real-world food-service exposure, and potential cardiometabolic consequences. The synthesis indicates that palm oil generally withstands thermal oxidation better than many polyunsaturated oils, but this relative stability does not prevent progressive degradation during prolonged or repeated frying. Temperature, cumulative heating time, food moisture, oxygen exposure, fryer configuration, catalytic metals, food residues, antioxidant depletion, and oil-replenishment practices jointly determine degradation. Lipid oxidation products may enter fried foods or cooking fumes and interact with biological systems through oxidative stress, reactive-carbonyl signaling, oxidized-lipoprotein formation, inflammation, impaired nitric-oxide bioavailability, endothelial dysfunction, and metabolic disturbances. Nevertheless, direct longitudinal human evidence specifically attributing cardiovascular outcomes to repeatedly heated palm oil remains limited. The review proposes a “Fryer-to-Endothelium Continuum” linking processing conditions, chemical transformation, exposure, biological responses, and cardiometabolic outcomes, and identifies priorities for exposure biomarkers, standardized frying protocols, food-service monitoring, vendor interventions, and prospective human research.
Palm oil; Palm olein; Repeatedly heated cooking oil; Deep frying; Thermo-oxidation; Lipid oxidation products; Aldehydes; Endothelial dysfunction; Cardiometabolic risk; Food-service environment
Loso Judijanto. From Fryer to Endothelium: Thermo-Oxidation of Repeatedly Heated Palm Oil, Food-Service Exposure, and Cardiometabolic Risk—A Review. Ann Med Res Pub Health. 2026;5(2):1-29.