Agreed. It's bizarre, but I also know a large proportion of the population get their nutritional information nowadays from tenuously referenced YouTube/Facebook/TikTok videos by unqualified authors, so perhaps not surprising. They are in my eyes no different than the Atkins and Peter D'Adamo's of the 90's. The exact conclusions of this study were:

From the results of the studies included in this review, we conclude that (1) the myth that frying foods is generally associated with a higher risk of CVD is not supported by the available evidence; (2) extra-virgin olive oil significantly reduces the risk of CVD clinical events and weight gain, based on the results of a large randomised trial that included as part of the intervention the recommendation to use large amounts of extravirgin olive oil for culinary purposes, also for frying foods; however, the whole Mediterranean dietary pattern plays a more significant role rather than the supplemental extra-virgin olive oil alone; and (3) high consumption of fried foods is probably related to a higher risk of weight gain and hypertension. However, many factors such as the type of oil used and the frying technique (deep-frying or panfrying), frying duration and temperature, and use of new or reused oils for frying have to be taken into account.

unfortunately the authors decided to use nonstandard definitions which really muddies the waters. E.g. they say

> This dietary pattern is rich in fat from vegetable oils (especially virgin olive oil)

Yet it is widely understood that olive oil is a 'fruit oil' and not a 'vegetable oil' (/seed oil).

Linguistic games and inhomogenous definitions is a significant problem.