ionists regard vegetable oils such as soybean, sunflower and corn as heart-healthy because of their high levels of linoleic acid, a polyunsaturated fatty acid.HNE is incorporated into fried food in the same concentration as it forms in the heated oil.Csallany's work underscores the risk of repeated heating, or reusing, highly unsaturated oils for frying because HNE accumulates with each heating cy