Coronary Heart Disease (CHD) is one of the major causes of death worldwide. Its development is strongly related to intake and type of fat more important than total amount of fat. The objective of the present study was to evaluate the effect of the consumption of canola, high oleic safflower, grape seed, soybean and avocado oil on lipid profile. An experimental controlled study was carried out for 6 weeks. Groups of 3 wistar rats were formed. Six groups were fed with a different type of vegetable oil added to standard rat chow. There were 2 control groups: one with no oil added and other who received partially hydrogenated oil. Hydrogenated oil group showed the highest levels on all lipid profile parameters. Avocado (45.83), canola (51.67) and soybean (48.10) oil group, presented significantly lower total cholesterol concentration mean (mg/dL) compared with hydrogenated oil group (70.27). Tryglycerides concentrations mean (mg/dL) were singnificantly lower in the canola (25.07), safflower (18.73), and grape seed (18.83) oil groups, compared with hydrogenated oil group (39.73). Soya oil group presented a better LDL/HDL ratio mean (2.27) in comparison with grape seed (3.00), hydrogenated (3.58), canola (2.90), and safflower (3.39) oil groups (P=0.05). The type of vegetable oil consumed in the diet modifies the lipid profile.