The Singapore brand is encouraging households to look beyond price and habit when choosing cooking oil, as saturated fat accounts for 36% of residents’ total fat intake. The Ministry of Health identified cooking oil as a key source of saturated fat in Singapore diets. Saturated fat currently accounts for 36% of total fat consumed by residents, above the recommended maximum of 30%. Per 100ml, its nutrition panel lists 21.8g of saturated fat, compared with 38.2g of monounsaturated fat and 30.6g of polyunsaturated fat. Across the trials, rice bran interventions were associated with average reductions of 15.13mg/dL in triglycerides, 11.80mg/dL in total cholesterol and 15.11mg/dL in LDL cholesterol, with rice bran oil showing greater effects than whole rice bran in subgroup analysis.