Introduction: Edible oils are a vital source of dietary fat. In populations relying on plant-based cooking oils, oil quality is an important determinant of cardiovascular health. This study aimed to quantify deviations in fatty acid (FA) composition relative to international standards and to assess the overall nutritional quality of nationally representative retail soybean oil (SBO) and palm oil (PO) samples in Bangladesh.
Sarwar et al. (2026) studied this question.