I never mentioned seed oils (which are even worse than vegetable) and I never said anything about cardiovascular health, I was refering to the specific topic in baking or pastry.

But now that you've mentioned cardiovascular health... I realize you don't even know what you are saying. You don't need a peer reviewed study, it just simple chemestry:

- Animal fats are fats, not oils, it's fat in a liquid state. They are high in cholesterol and that is good beacuse it helps repair any damage in the arteries due to to the size of the LDL particles. Animal fats = saturated fats = stable bond, its chemical composition resists high temperatures because the single bond is "saturated" with Hydrogen but doesn't cause a chain reaction because there is no more hydrogen.

- Vegetable oils: they have one or more double bonds (monounsaturated and polyunsaturated), which break at high temperatures, hydrogen reacts with more hydrogen (like the H bomb), makes it toxic for the human body and causes inflammation.

- Seed oils: same as vegetable oils but the chemicals used during its processing its literal poison.

Exceptions:

Organic un-refined Avocado oil, stands high heat temperatures 500F, good flavor.

Extra Virgin Un-refined Coconut oil, high heat resistance. I cook with it without getting it to smoking point, good for skin.

Extra Virgin Olive oil, don't heat it, just eat it plain, don't eat too much of it and buy imported european brands.