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Cold pressed versus refined cooking oils

Should we use cold pressed oil versions for oils such as Olive or Peanut or Acocado vs refined (probably on shelf’s) version of these from stores like Costco? My guess is cold pressed version will have a shorter shelf life hence will never be available in standard stores and supply chains. Thank you in advance.

Theoretical benefits have been reported but published data on better clinical outcomes in large trials is not available. Additionally you rightly point out practical barriers such as shelf life and smoke point as issues. Not quite enough data to recommend in favor of refined oils currently available

Cold Pressed OilRefined OilOlive OilPeanut OilAvocado OilShelf LifeSmoke PointClinical OutcomesCooking SafetyDietary Fats
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