descriptive
Analysis v1
Strong Opposition
As you heat any oil, the number of smelly, toxic aldehyde chemicals goes up steadily — and soybean oil spikes the most right at frying temperatures.
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6
Evidence from Studies
Supporting (0)
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Community contributions welcome
No supporting evidence found
Contradicting (1)
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Community contributions welcome
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Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing
Cross-Sectional Study
In Vitro
2022The study shows that heating soybean oil makes more aldehydes than other oils, especially at 200°C, but it doesn’t show if the increase is steady and fastest between 180°C and 200°C — so we can’t say the claim is fully true.