Societies consuming high amounts of oxidized oils (repeatedly heated cooking oils, whether plant or animal) show increased rates of cardiovascular disease

Mediterranean populations consuming fresh, minimally processed olive oil show better cardiovascular outcomes

Populations with high fresh fish consumption (like traditional Japanese diets) show better health outcomes despite high PUFA intake, likely due to immediate consumption and minimal oxidation

Modern food processing/storage methods increase exposure to oxidized fats

Fast food consumption correlates with higher intake of oxidized fats due to repeated oil heating

Socioeconomic factors influence exposure - processed foods with oxidized fats are often cheaper and more accessible

Oxidation status of fats may be as important as the traditional saturated/unsaturated classification

Can you elaborate on that? Aren't animal fats, particularly dairy, rather rich in saturated fats? And saturated fats oxidize less easily than unsaturated fats precisely because they lack weak double bonds.