We can't find evidence that holds up here. Proponents are reasoning from mechanism or analogy rather than direct human data, and the most credible skeptics raise objections we can't dismiss.
Oxidized poly unsaturated fats (lipid peroxidation products) Occurrence in fries: most seed oils used for frying are rich in polyunsaturated fatty acids PUFA, which undergo peroxidation at frying temperatures to form lipid peroxidation products.
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Here are the toxins and harmful chemicals in french fries related to the use of seed oils, and that are eliminated by the use of beef tallow instead Trans fats Occurrence in fries: due to the use of partially hydrogenated plant oils (industrial trans fats) or due to overheating of liquid (non hydrogenated) unsaturated seed oils.
from pufa uh it's a known carcinogen I think it was just just recently recognized that known carcinogenic mutation right so we know that the peroxide breakdown of buffer is not good but also there is automatic byproducts such as the coxin locks and whatnot right they're also turned out to be highly pathological some of the most successful drugs we have are Cox inhibitors right they block part of this which should be natural and you know in good pathway but it turns out that if you feed which way too much profile well this enzyme is is basically it's going to produce it's it's substrata dependent right uh and it in in its normal state is what I think medical committee calls non-saturated state right so it means if you give it more it will process more so it will get you into this chronic inflammatory State
Problem with those cooking oils is they are high in PUFAs and are easily oxidized, which causes bad pro-inflammatory response.