As above, most are due to lifestyle misadventures.
That said, unless eating in a mid to higher end venue, most every piece of veg, meat, rice and noodle that is fried will be in the cheapest palm oil shite possible.
It's not great for the cardiovascular system.
I am aware that there are contradictory studies on this, but I'll stick with better quality cooking oil.
https://www.thehindubusinessline.com/sp ... 229468.eceThe study has found that in developing countries, for every additional kg of palm oil consumed per capita annually, IHD mortality rates increased by 68 deaths per 1,00,000, whereas, in similar settings, stroke mortality rates increased by 19 deaths per 1,00,000. Another study from Malaysia further validates these claims: Consuming palm oil that has been repeatedly reheated may cause plaque deposits in the arteries due to a decrease in the oil's antioxidant activity and formation of trans fats (a highly toxic form of fatty acid). Palm oil that had been reheated 10 times led to large arterial plaques and other signs of heart disease over a six-month study period.
While these studies demonstrate the ill effects of palm oil, further proof comes from a large population based study in Mauritius. In 1987, the Government of Mauritius changed the composition of the commonly used cooking oil from being mostly palm oil (high in saturated fatty acids) to being wholly soyabean oil (high in unsaturated fatty acids). This resulted in a significant decline in the bad cholesterol level in the Mauritian population.
Think about that next time you are buying greasy chips somewhere.