Many people have changed from using animal fats like butter and lard w which are rich in cholesterol and saturated fat, to using highly refined polyunsaturated vegetable oils free of cholesterol and low in saturated fat. Their purpose has been to prevent arteriosclerosis, heart attacks, and strokes, which are often precipitated by high blood fat. According to demographic studies, individuals who eat polyunsaturated vegetable oils in high quantity, especially in the form of margarines and shortening, havpursuee a bigger risk of heart attack and cancer.
Instead of preventing disease, as claimed by publicity, these oils seem to make the situation worse. In animal studies, the intake of these oils promotes cancer even more than does saturated fat utilization.