Macro partitioning

Trans-fatty acids produced through partial hydrogenation increase the risk of ischemic heart disease, whereas saturated and monounsaturated oils are more stable and safer for high-temperature cooking.

When cooking at high heat (frying, searing), use stable fats like butter, ghee, or high-oleic oils. Avoid heating polyunsaturated vegetable oils (like soybean or corn oil) to high temperatures, as they break down into harmful compounds. Trans-fats from partial hydrogenation are harmful and should be avoided.