....unlikely that cooking oil in and of itself would be a trigger....however, old/used/stale/high temp abused cooking oils have high levels of free fatty acids which, among other things, are bitter, darken the oil, cause greasy mouthfeel and are just all around nasty. it wouldn't surprise that among these there could be triggers due to vasoactivity. minimize re use of fry oil, old oil, or restaurant foods deep fried in never changed oil (you will know by taste and mouthfeel). high volume food service uses oil fast enough to minimize excessive free fatty acids, as well as being able to afford frequent oil changes. low volume stores use til gone and frequently do not clean out food particles from fryer, which just worsens the problem.