Start with the fat profile WHO guidance favors replacing saturated and trans fats with unsaturated fats. Oils such as olive, canola, soybean, corn, sunflower, safflower, and peanut can all fit into a healthy diet.

Match the oil to the job A salad oil and a fryer oil face very different conditions. Oxidation accelerates with heat, air, light, and time. High-oleic oils are one way of increasing oxidative stability while keeping a liquid-oil format.

Smoke point is not a health score Smoke point is useful, but it is not a complete measure of oxidative stability or nutritional quality.

Consider the whole diet What an oil replaces is often more important than the idea of one “best” oil.

Everyday Lipid takeaway Favor unsaturated oils overall, avoid repeatedly overheating any oil, and do not assume that “natural,” “seed,” “cold-pressed,” or “high smoke point” automatically means healthier.

References - WHO. WHO updates guidelines on fats and carbohydrates, 2023. - WHO. Healthy diet, updated 2026.