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

Pro

Against

Evidence from Studies

Supporting (1)

Community contributions welcome

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

Cross-Sectional Study

In Vitro

The study fried potatoes in avocado and olive oil over and over again and found that both oils lasted a long time before becoming unhealthy — longer than the legal limit allows, so yes, they’re good for deep frying.

Contradicting (0)

Community contributions welcome

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

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.

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.

93%

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%