Cardiovascular diseases (CVD), accounting for 17.5 million deaths annually at present, is the leading causes of morbidity and premature mortality worldwide. To address this global public health challenge, various risk factors have been identified and measures have been taken to reduce the chance of occurrence of the risk factors. Lowering serum cholesterol, which can be achieved by dietary modification and drug therapy, has been found to have significant beneficial impacts on CVD occurrence. As dietary modification is less likely to cause undesirable consequences compared with drug therapy, it is an acceptable an achievable option. The quantity and quality of dietary fat play a crucial role in the regulation of plasma cholesterol and lipid levels, and hence, regular consumption of cooking oil is a potential contributing factor. An attempt, in this context, has been made to review the impact of consumption of rice bran oil (RBO), a growing choice of edible oil, on CVD risk factors. Relevant research papers have been searched using the key terms. It has been found that the main difference between other edible vegetable oils and RBO is the high content of unsaponified fraction in RBO compared to other cooking oils; the unsaponified fraction in RBO is rich in phytosterols, gamma oryzanol, and tocopherol having beneficial impacts in lowering serum cholesterol both in animal and human model. From the present review, it may be concluded that RBO has several beneficial health impacts and can be used routinely as cooking oil. Extensive research and appropriate measures need to be undertaken to enhance the usage of RBO as principal cooking oil. © Drug Invention Today, 2018.