"It's incredibly carcinogenic" if you go completely overboard when using vegetable oils. As the ift.org article you linked to explains: > First of all, cooking

"It's incredibly carcinogenic" if you go completely overboard when using vegetable oils. As the ift.org article you linked to explains: > First of all, cooking with vegetable oil in the home (frying or sautéing) presents very little risk as the oil is typically used only once and heated for a short period of time (often less than 10 min). It is also possible to control the temperature of the oil, which should not exceed 190°C (374°F) and is best heated to 180°C (356°F) or lower. The oil should also not be heated at or above the oil’s smoke point. Then it explains that the actual risk is from frequently consuming deep fried meals produced commercially.