I currently use peanut oil, but it's still 30% PUFA. Presumably if PUFAs are bad (again, unproven!) then there would be something better.

Specifically for Asian cuisine, all the typically used oils are high in PUFAs. Otherwise there is EVOO.

Why are you presuming PUFAs are bad? This study doesn't seem to make such a suggestion.

A couple reasons. One, I believe the reason soybean was chosen for this study was simply its prevalence in US food -- not because it's special or unique. As an oil it shares characteristics with a number of others, and the most notable of these characteristics is its fat profile (>50% PUFA).

Two, a connection between high PUFA oils in general and poor health outcomes is being postulated by other researchers... and, to be fair, many people who probably have no particular expertise and/or hidden associations, such as diet fads. But that's one of the reasons I asked the question initially; even the sources that would normally be trustworthy on other science (government scientists) have proven to be wildly incorrect and untrustworthy when it comes to dietary issues. I was honestly hoping someone that works in the field would pop up to comment.