Just to quickly clarify what I said about insulin resistance, this was my question:

So could this be seen as a benefit, despite the fact that insulin resistance still increased with seed oils, just not as rapidly as with saturated fats?

Apologies if it wasn't very clear, but it seems the main conclusion was that the mixing of carb and fat consumption together caused insulin resistance in both cases, but it was more increased with saturated fat consumption. Insulin resistance is, of course, never a good thing.

I believe some oils are referred to as fruit oils rather than seed oils, olive and avocado for example. Perhaps this is why they are more mono-unsaturated fats rather than the polyunsaturated fats. This is why I listed the 8 in the second paragraph that are generally referred to as seed oils. I have to agree that it can be confusing to use this description, because then people will often take this to mean all oils from plants and as you say, they are all different in their composition.

I would also say that we are all different in how our bodies react to and metabolise different foods, which is why I try to gather as much information as I can and feel everyone should make their own decisions from there. I may not agree personally with their choices, but it's their choice in the end.

I wish you would've delved farther into the large amount of research that's available about seed oils. If you had, you would've been able to find the answers to your questions, and that would've helped your readers.

I struggled to find much that wasn't promoted by companies with a vested interest. Do you have any sources you could point me to? Part of my posting this was to see if any readers would have more information and sources they could point me towards. That's what I like about the community aspect here.

Processing with heat results in the production of trans fat, which is why deep-frying in the same oil again and again is bad for health

I'm glad you brought this up. I did come across something about how trans fats can occur with the oils, but couldn't find much more on it other than it being when they process the oil to make it solid, like they did with Crisco back in the day (I believe this process is now banned for the most part). I was planning to delve into that further for another post. I've also come across mention of them developing as the oil peroxidates in the body after consumption, but haven't found anything to back that up and I don't like to make statements that can't be backed up. It's hard enough to know for sure what is happening in the body as things are metabolised anyway and it will be different for all of us.

high in saturated fats and bad for health

I'm starting to wonder if there is nuance here again. I gather even the FDA has dropped its recommended cap on them. Is it more dependent on how our bodies are metabolising them and inflammation levels? You have some people with a genetic predisposition to producing cholesterol at a higher rate than average, for example. I am seeing the suggestion more often that it's the combining of high fat and high carbohydrate that seems to be the most problematic for all chronic disease, yet when people consume on the low fat or low carb ends of the spectrum (wholefood not ultra processed that is) they both have good outcomes despite the opposite approaches. What are your thoughts on this?

Ultimately I think we reach a similar conclusion of everything in moderation.