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

Scientific Claim

Avocado oil and extra-virgin olive oil endure a high number of deep-frying cycles before reaching the 25% polar compound limit established by health regulations.

Original Statement

“enduring a high number of deep-frying cycles before reaching the limit of polar compounds established by health regulations”

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

Evidence Quality Assessment

Claim Status

overstated

Study Design Support

Design cannot support claim

Appropriate Language Strength

association

Can only show association/correlation

Assessment Explanation

The term 'high number' is subjective and not defined numerically in the abstract. While 10–13 cycles may be high in practice, the abstract does not provide a benchmark for comparison. This is an interpretation beyond the data.

More Accurate Statement

“Avocado oil and extra-virgin olive oil reach the 25% polar compound limit after 10 and 13 frying cycles, respectively, under domestic frying conditions with natural potatoes.”

Evidence from Studies

Supporting (1)

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

Cross-Sectional Study

In Vitro

The study found that avocado and olive oil can be reused many times for frying before they become too unhealthy, meeting safety standards longer than many other oils.

Contradicting (0)

No contradicting evidence found

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

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.

92%

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%

When you fry with these oils over and over, they react with heat and moisture and start breaking down into chemicals that signal the oil is going bad.

78%

Heating olive oil really hot makes it get gunkier — about 4.5 times more than at a lower heat — but even at the highest temperature, it doesn’t get gunky enough to be considered unsafe by food safety standards.

71%