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[CasualObserver]

I have read in various places that the oils used in margarine become rancid during their extraction and processing due to the high temperatures and other processing methods and the fact they are polyunsaturated. I don't doubt this, however if I am going to tell someone to avoid margarine because of this, it would be handy if there were a reference that confirms it. Are any of you aware of such a study? Also, it would be interesting to see whether butter also contains any.