As oil is reused for frying, a specific type of oxidized fat called E,E-hydroxy-LA becomes more common.

Pro

Against

Evidence from Studies

Supporting (1)

Community contributions welcome

Trans-Hydroxy, Trans-Epoxy, and Erythro-dihydroxy Fatty Acids Increase during Deep-Frying

Cross-Sectional Study

In Vitro

2023 May 17

When potato chips are fried over and over in this special oil, harmful chemicals called E,E-9-/13-hydroxy-LA build up more each time — and the study proved it by measuring them directly.

Contradicting (0)

Community contributions welcome

No contradicting evidence found

Source Study

Trans-Hydroxy, Trans-Epoxy, and Erythro-dihydroxy Fatty Acids Increase during Deep-Frying

Score: 3

DOI: 10.1021/acs.jafc.3c00964

Similar Assertions

When oil is reused for frying, some unstable fat breakdown products disappear, but the stable ones they turn into don’t change much in amount.

92%

When you fry potato chips over and over, a specific type of fat called trans-epoxy fatty acid builds up more than other similar fats.

89%

When oil is reused for frying, one kind of breakdown product (erythro-dihydroxy) builds up more than another (threo-dihydroxy), because it comes from a different type of fat that forms more during heating.

88%

Scientists think that looking at the balance between different types of broken-down fats might help tell how much oil has been used for frying.

87%

When you fry potato chips over and over in sunflower oil at a medium heat, harmful chemicals build up in the chips — but if you use a special oil called MRAFO, those chemicals barely form at all, even after frying many times.

73%