First, I’d like for you to read this excerpt from VeryWellFit.com:

“The smoke that is created once an oil reaches its smoke point is an indication that the fat in the oil is breaking down. As oil is heated, more free fatty acids are produced, which lowers the smoke point.

Each time oil is heated, free fatty acids and harmful free radicals are formed through a process called oxidation—a series of chemical reactions involving oxygen that degrade the quality of the oil and lead to rancidity. That’s why it is best not to reuse frying oil more than twice.

Reheating oil also breaks down beneficial polyphenol antioxidants, one of the major health benefits of plant-based oils. Repeatedly heating fats, especially polyunsaturated fats, at high temperatures beyond their smoke point can cause the formation of carcinogenic compounds in the oil and foods cooked in the oil.” – https://www.verywellfit.com/smoke-points-of-cooking-oils-4781972

Beyond carcinogenic potential, free radicals and oxidative damage stemming from improper usage of oils are not good for anyone.  It is damaging to our cells.

If you have kidney damage, oxidative damage can promote further kidney function decline.  Conversely, antioxidants are protective of the cells of the kidney.  By consuming ample amounts of veggies and fruits daily, using oils properly, and avoiding pro-inflammatory processed foods, you can increase your intake of antioxidants and lower free radicals and oxidative damage.

I encourage you to read the article mentioned above to learn which oils are good for high, medium and low heat.  Although vegetable/corn/soybean oil can fit in the category for high heat, they tend to stem from genetically modified sources (GMO) and be pro-inflammatory.  For high heat, sesame oil and avocado oil are healthier alternatives.