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French fries fried in beef tallow can be considered healthier than those fried in seed oil for several reasons, particularly related to the formation of harmful compounds like 4-Hydroxynonenal (4-HNE).

### 1. Stability of Fats
Beef Tallow:
- Beef tallow is composed primarily of saturated fats and monounsaturated fats, which are more stable at high temperatures.
- These fats are less likely to oxidize when heated, reducing the formation of harmful compounds.

Seed Oils:
- Many seed oils (such as canola, soybean, and corn oil) are high in polyunsaturated fats, which are less stable and more prone to oxidation at high frying temperatures.
- This oxidation process can lead to the formation of toxic compounds like 4-Hydroxynonenal (4-HNE).

### 2. Formation of 4-Hydroxynonenal (4-HNE)
4-HNE:
- 4-HNE is a toxic aldehyde that forms when polyunsaturated fats in seed oils oxidize. It is associated with various health risks, including inflammation, liver damage, and an increased risk of cardiovascular diseases.
- Studies have shown that frying with seed oils can produce significant amounts of 4-HNE, which can then be absorbed into the fried food.