This oil probably wasn't cooked, or used for frying. If they can isolate the active ingredient it would be worthwhile checking the heat stability of said ingred

This oil probably wasn't cooked, or used for frying. If they can isolate the active ingredient it would be worthwhile checking the heat stability of said ingredient. Maybe soy oil needs to be reduced in uncooked form (such as for salad or dipping oils) but is fine to use for frying. Maybe it's problematic regardless. If this effect is also present in humans, I wonder whether people who have been using soy oil for many generations have genetically or epigenetically adapted to moderate or eliminate this effect.