Avocado oil breaks down faster than olive oil when reused for frying — it hits the safety limit for bad compounds after 10 uses, while olive oil lasts 13 uses.
Scientific Claim
Avocado oil reaches a 25% polar compound limit after 10 frying cycles, while extra-virgin olive oil reaches the same limit after 13 frying cycles under domestic frying conditions with natural potatoes.
Original Statement
“It was determined that avocado oil and olive oil take 10 and 13 days of frying cycles, respectively, to reach the limit value of 25% for polar compounds.”
Evidence Quality Assessment
Claim Status
appropriately stated
Study Design Support
Design cannot support claim
Appropriate Language Strength
definitive
Can make definitive causal claims
Assessment Explanation
The claim reports exact numerical outcomes from direct measurements. No causal or comparative superiority language is used. Full methodology not available to verify cycle definition or measurement accuracy.
Evidence from Studies
Supporting (1)
Quality parameters during deep frying of avocado oil and extra-virgin olive oil
The study found that avocado oil breaks down and becomes unhealthy after 10 uses, while olive oil lasts longer — 13 uses — before reaching the same level of degradation, which matches the claim exactly.