Indians have been consuming way too much omega-6 vegetable oils in the last six decades. Until the 60s, people in India used ghee or coconut oil (in the coastal areas) as cooking mediums. The other major vegetable oils used for cooking at that time (peanut, mustard) were quite abundant in
To rephrase the headline, PUFA and Oxidised PUFA from heated vegetable oils increases the risks of various types of cancer and also other lifestyle diseases.
For the longest time, it has been accepted that olive oil, specifically Extra Virgin Olive Oil, should be used for only garnishing and, at the most, light frying.