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Deep fryers are usually 175 to 190C so trans fats shouldn't be much of a concern. I'm more concerned about everything else about deep fried foods -- being high calorie, low nutrient, zero fiber. The choice of oil is irrelevant

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Yeah that's absurd. Go to a fast food place and they are reusing the oil over and over again for as long as possible. Believing that the vegetable oil is in a non degraded state by the time they switch it out is naive.

That is going to create a lot of oxidative stress and inflammation.

> That is going to create a lot of oxidative stress and inflammation.

Can you define "a lot" in this context?

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