Some of the studies have indicated that Indian cooking oils are healthier but also the oils conforming to the standards of FSSAI are safe for health.
The oils are refined before human consumption to remove antinutritional or unsafe substances. However, refining may be done for other vegetable oils also to remove the odor and to extend their shelf life. Both the refined and naturally extracted oils that conform to Fats at Foods Safety and Standards Authority of India (FSSAI) are safe for cooking.
But a study conducted on the selection of healthy edible oil in the Indian context has revealed to avoid refined oils since, during the refining process, oils are heated to higher temperatures resulting in their degradation and generation of toxic substances. On the contrary, oils high in saturated fats like ghee, coconut oil can be used for Indian cooking, as they are comparatively stable during frying. While another study has depicted that The Body mass index (BMI) and Alanine transaminase(ALT) levels of sunflower oil users were significantly higher when compared to the users of other oils such as Groundnut, Gingelly, Palm, ghee, butter, and coconut oil.
Correction: The previous version of FactCheck showed the claim to be False. Based on further evaluation, the judgment has been updated to Partly True. In fact, refined oils have few drawbacks on their own but they are not so harmful.