Of course that's based on two suppositions: 1) that the reason soybean oil is bad in this study is its PUFA content, and 2) that it's also bad for humans, not just mice.
FTA:
>One additional note on this study — the research team has not yet isolated which chemicals in the oil are responsible for the changes they found in the hypothalamus. But they have ruled out two candidates. It is not linoleic acid, since the modified oil also produced genetic disruptions; nor is it stigmasterol, a cholesterol-like chemical found naturally in soybean oil.
My understanding of linoleic acid is that it got a ton of good press as a result of the blowback from the discovery that we were basically poisoning ourselves with trans fats. So it wasn't really that we know PUFAs / linoleic acid are good, it's just that we know they're an existing alternative to something very bad.
Example random study link that points out some of the unknowns around linoleic acid: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5492028/
Unknowns != Linolenic acid is harmful; and from this study it's at least obvious that it doesn't change genetic expression in the thalamus.
AFAIK the high temperature of frying oil destroys the vitamins it may have
Unless you're commercially deep frying with the same oil over several days, there's minimal vitamin E loss from frying.
Grapeseed oil is my go to.
It's fairly neutral in flavor (slight nuttiness), has high smoke point, and is one that is a source of Vitamin E.
For frying and then roasting, I use avocado oil, but keep in mind that many avocado oil bought on the shelves are already oxidized or rancid. There's a handful of brands that tested to be pure, one being Chosen Foods (that I use).
Previous HN discussion: https://news.ycombinator.com/item?id=30105062