Nutritionally optimise oils an article by Scientist Live created for Food and Laboratory Scientists: "There is nothing wrong with good food fast - because responsible fast food operators have long changed their frying oil to non-hydrogenated oils, low in saturated fatty acids and practically free of trans fatty acids."
Sources from the European world, there's a role for all food related business to make s step towards a traditional proved way of cooking with oils and flavors making the difference.