Correct Option: B

Heating an oil changes its characteristics and this means that oils regarded as being healthy at room temperature can become unhealthy when heated above certain temperatures. The smoking point is the temperature at which a particular fat or oil starts to smoke and break down creating acreolein, an obnoxious-smelling compound. A 2001 review found that polyunsaturated oils like soya, canola, sunflower, and corn oil degrade quickly to yield toxic compounds when heated and that prolonged consumption of these degraded polyunsaturated oils was linked to atherosclerosis, inflammatory joint disease and the development of birth defects.