I'm no nutritionist but I read that one source might be: high-oleic sunflower canola oils.

> Sunflower oil is naturally high in polyunsaturated fatty acids, which are great for frying and cooking with but can expire quickly. To remedy this, harvesters have bred a healthier form of this oil that is lower in polyunsaturated fats and higher in oleic acid.

https://soylent.com/blogs/news/healthy-plant-fats-your-body-...