Avocado oil doesn’t break down much faster than olive oil when used for frying — they both last about the same number of uses before going bad.
Scientific Claim
The chemical stability of avocado oil during deep frying is comparable to that of extra-virgin olive oil, as both show similar patterns of degradation and reach the 25% polar compound limit within a similar range of cycles.
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 is based on directly reported numerical values (10 vs. 13 cycles). No causal or superiority language is used. The term 'comparable' is conservative and supported by the data. Full methodology not available to verify measurement consistency.
Evidence from Studies
Supporting (1)
Quality parameters during deep frying of avocado oil and extra-virgin olive oil
Both oils broke down at almost the same rate when used to fry potatoes many times, meaning they’re equally good at handling heat — avocado oil just lasted a few cycles less than olive oil.