Canola oil, rapeseed oil, sunflower seed oil etc
They are in everything
but if we think about what rancid fats are, they are "fats and oils that have undergone a process of oxidation, or degradation, that causes them to develop off-flavours, odours, tastes, and textures" (Exposure to air, light, and heat)
When you look into how these oils are manufactured these oils are not particularly stable to begin with, and then they're exposed to processes like:
- Mechanical pressing
- Solvent extraction
- Degumming
- Neutralization
- Bleaching
- Deodorization
To get to that clear oil that you see in the shops, this is all before some places deep fry their oils to cook, if an oil has a rancid taste, that is one of the main ways you would tell that it is not good for you, but if something has been deodorised I'm not sure you would be able to say that the oil is rancid
I'd much prefer to stick to fats/oils that existed before the 1900s, you can tell many people are storing fats that have not reacted well within their body