Fried food 'fine for heart' if cooked with olive oil

Eating fried food may not be bad for the heart, as long as you use olive or sunflower oil to make it, experts say.
http://www.bbc.co.uk/news/health-16691754
They found no heightened risk of heart disease or premature death linked to food that had been cooked in this way. But the investigators stress that their findings, from studying the typical Spanish diet in which these "healthy" oils are found in abundance, do not apply to lard or other cooking oils. 

One thing this made me think about, is that rumour that heating olive oil makes it unhealthy. The root of this seems to be that all oils begin to break down when heated above their smoke point (http://en.wikipedia.org/wiki/Cooking_oil#Cooking_with_oil) and since olive oil has a lower smoke point than other oils, it is thus probably not suitable for high temperature cooking.

The following table (from http://en.wikipedia.org/wiki/Smoke_point) indicates that if Sunflower/Olive oil is best for frying, then up to ~190 degrees olive oil is ok, and above that semirefined sunflower oil is best.

Corn oil	Unrefined	352°F	178°C
Corn oil	Refined	450°F	232°C

Olive oil	Extra virgin	375°F	191°C
Olive oil	Virgin	391°F	199°C
Olive oil	Pomace	460°F	238°C
Olive oil	Extra light	468°F	242°C

Sunflower oil	Unrefined	225°F	107°C
Sunflower oil	Semirefined	450°F	232°C

Peanut oil	Unrefined	320°F	160°C
Peanut oil	Refined	450°F	232°C