While trans fat in cooking oil clogs up arteries, rice bran oil lowers
cholesterol.  They
do not have the exact opposite effect, but it's good enough for me.  A
Googol search for "rice bran oil" turns up some articles:

http://www.sciencedaily.com/releases/2005/05/050512110703.htm

http://www.californiariceoil.com/healthbenefits.htm

http://www.oilseedssf.com/products/prod_rice.html

http://whatscookingamerica.net/Information/RiceBranOil.htm

http://jn.nutrition.org/cgi/content/full/127/3/521S

The last reference says even more cholesterol lowering is possible if
safflower oil is blended with rice bran oil in a 70/30 % (rice
bran/safflower) ratio.

Does anyone have any good experience with rice bran oil?  It has a very high
smoking point.  I use it for deep frying and some say it has a pleasant
smell.  Not being a cook, I could not distinguish the smell from other oils.

Tom