Both avocado oil and olive oil can be reused many times for frying before they break down enough to be considered unsafe by health standards.

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Evidence from Studies

Supporting (1)

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Quality parameters during deep frying of avocado oil and extra-virgin olive oil

Cross-Sectional Study

In Vitro

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No contradicting evidence found

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Source Study

Quality parameters during deep frying of avocado oil and extra-virgin olive oil

Score: 4

DOI: 10.15586/qas.v16i4.1504

Similar Assertions

Both oils can be reused many times before they break down enough to be considered unsafe by health standards.

100%

Avocado oil breaks down a bit faster than olive oil when reused for frying — it hits the safety limit after 10 uses, while olive oil lasts until 13 uses.

92%

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.

91%

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.

88%

When you fry potatoes over and over using avocado or olive oil, the oil gets more acidic, more oxidized, and loses some of its natural antioxidants.

80%