I read several articles in the topic in the past 5 hours, and I have a different conclusion than the other answerer.
My experience that the TG polymer layer on the surface of your wok is far from being stable. Every time you use it, smaller or bigger particles of the polymer can end up in your food. Some of them are even visible, that's why I stopped using a wok a long time ago. If you want to use a seasoned wok no matter what, then do the seasoning with an oil high in polyunsaturated fatty acids (e.g. flax seed oil), so the polymer will be somewhat more stable, because of the additional bonds, but there is no guarantee that it won't break down in time. Don't use these heat sensitive oils for cooking, they are good only for seasoning or for cold salads.
High polymers can be absorbed depending on whether the enzymes of the digestive tract can handle them. For example starch is a high polymer of glucose and amylases can easily hydrolize it, while cellulose is a different high polymer of glucose, which we don't have the enzymes to digest. As of TG polymers, they contain mostly fatty acid monomers, dimers and trimers. So the polimerization is far from being complete, you won't get long fatty acid polymers by cutting down the glycerols with a lipase. According to the articles I read, lipases can hydrolize around 10-50% of the polymers (they are inhibited by them at some degree), so the resulting dimers, trimers, oxidized monomers, cyclic monomers, etc. created in the seasoning process, can be absorbed. It is hard to find studies about their health effect, but they are not considered healthy.