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Back to Study: Effect of Heating Temperature of High-Quality Arbe...
quantitative
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6
Against

All olive oils start out with a good balance of fats that lower bad cholesterol, but when you cook them really hot, that balance gets ruined — especially in oils that started with less of the good fats.

Scientific Claim

The hypocholesterolemic/hypercholesterolemic (HH) ratio in unheated extra virgin olive oils ranges from 5.42 to 6.61, with Cornicabra showing the highest value and Arbequina the lowest, and heating at 200 °C reduces this ratio by 5–10 times more than heating at 170 °C.

Original Statement

“The hypocholesterolemic/hypercholesterolemic ratio of not heated olive oils ranged from 5.42 to 6.61. The lowest value was characteristic for Arbequina olive oil, and the highest for Cornicabra varieties... When the heating temperature was 200 °C, the decreases were 5 to 10 times higher.”

From study:Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

Evidence Quality Assessment

Claim Status

appropriately stated

Study Design Support

Design supports claim

Appropriate Language Strength

definitive

Can make definitive causal claims

Assessment Explanation

The study used validated formulas and GC data to calculate HH ratios before and after heating, enabling definitive statements about chemical changes under controlled conditions.

Evidence from Studies

Supporting (0)

0
No supporting evidence found

Contradicting (1)

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6

Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

Cross-Sectional Study
In Vitro
2023 May 22

The study shows heating olive oil makes it less healthy, especially at higher temps, but it doesn’t give the exact numbers or compare the olive oil types the way the claim says.

Source Study

Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

Score: 6
DOI: 10.3390/molecules28104247

Similar Assertions

Some olive oils have a better balance of two types of fats (omega-6 and omega-3) than others — Picual, Manzanilla, Cornicabra, and Sensation are in the healthy range, but Arbequina and its blends are way off.

0
6
81%

All olive oils have a lot of one type of antioxidant called alpha-tocopherol — but the amount varies: Cornicabra has the most, Manzanilla has the least.

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6
76%

The green color of olive oil comes from chlorophyll, and the amount varies a lot between types — Picual and its blends are the greenest, Manzanilla is the least green.

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6
73%

Some olive oils — like Picual and Cornicabra — hold up better when heated than others, like Arbequina and Manzanilla, because they lose fewer healthy compounds and form less gunk when cooked.

6
0
73%

When olive oil gets super hot, it starts forming gummy, big molecules called dimers — and the amount depends on the type of olive oil: blends with more Arbequina make way more than those with more Picual.

6
0
72%