Deep-frying is a popular food preparation method although oxidized oil may be a health hazard. Minor components in frying oil including antioxidants like tocopherols and tocotrienols, fatty acid composition, triacylglycerol (TAG), and vitamins serve to protect vegetable oil from thermal deterioration. The eating habits of three ethnicity in Malaysia due to influence from the West was briefly mentioned. The importance of fats and oils, as well as the characteristics of each plant oil, were also explained in this project paper. A total of 31 studies fulfilled our inclusion criteria. Studies with humans and animals were accepted and included in this Meta-analysis. The probability of occurrence of obesity, atherosclerosis, hypertension, Type 2 diabetes, and oxidative stress were checked. The overall weighted mean differences for palm oil (PO), canola oil (CNO), corn oil (CO), extra virgin olive oil (EVOO), sunflower oil (SFO), and soybean oil (SBO) were 0.18 [95% CI: 0.11, 0.25; P < 0.00001], 5.50 [95% CI: 4.12, 6.87; P < 0.00001], 0.62 [95% CI: -4.71, 5.95; P = 0.82], 1.13 [95% CI: 0.39, 1.87; P = 0.003], -3.79 [95% CI: -5.61, -1.97; P < 0.00001], 0.46 [95% CI:0.29, 0.64; P < 0.00001] respectively. In short, this study revealed that there was no strong relationship found between a heated and/or repeated heated vegetable oil with the adverse health complications included based on current meta-analysis.