That's not quite what's shown in that PDF...All oils tested showed signs of instability when heated, but EVOO was the most stable. But EVOO still had an increase in trans-fats, for example, when heated. Furthermore, in the conclusion, they note

note that the experiments were carried out without food being cooked. While cooking, the water and steam which comes from the food being cooked aids the process of hydrolysis. The absence of food in these trials may have allowed for a greater impact of oil oxi- dation when compared with other deterioration reactions

They didn't test the affects of water and food contact on stability and note the potential significance of hydrolysis.

But just going by that, I'd avoid all refined oils and heating/frying.