New Delhi: In many Indian households, the choice of cooking oil is influenced as much by culture as by taste. Mustard oil is common in the east, groundnut oil in the west, coconut oil in the south, and ghee across the north. These oils are tied closely to regional identity and culinary traditions. Yet beyond their flavour and tradition, these oils quietly influence heart health in ways often overlooked. In fact, cardiologists are increasingly seeing a direct link between what goes into the cooking pan and the number of patients walking into clinics with heart disease.

In an interaction with News9Live, Dr. P L N Kapardhi, Clinical Director, Cath Lab & Sr. Interventional Cardiologist, CARE Hospitals, Banjara Hills, Hyderabad, explained how the Indian cuisine and cooking oils used could aff

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