That's actually indirectly mentioned in the article, where they talk about how the polyunsaturated fats can be turned into transfats at temps over 200C.
Deep fryers are usually 175 to 190C so trans fats shouldn't be much of a concern. I'm more concerned about everything else about deep fried foods -- being high calorie, low nutrient, zero fiber. The choice of oil is irrelevant
Yeah that's absurd. Go to a fast food place and they are reusing the oil over and over again for as long as possible. Believing that the vegetable oil is in a non degraded state by the time they switch it out is naive.
That is going to create a lot of oxidative stress and inflammation.
