Potato chips from fast food restaurants have harmful chemicals called aldehydes in them, and the more healthy unsaturated fats (PUFAs) the frying oil had, the more of these chemicals are found—no matter how much other fat (MUFA) was in the oil.

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Evidence from Studies

Supporting (1)

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Community contributions welcome

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Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil

Cross-Sectional Study

In Vitro

2019 Mar 11

This study found that potato chips fried in oils high in certain fats (PUFAs) had toxic chemicals (10–25 ppm) in them, just like the claim said — and these chemicals came from the oil, not the potatoes. Oils with different fats (MUFAs) didn’t make as many toxins.

Contradicting (0)

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No contradicting evidence found

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According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.

Source Study

Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil

Score: 5

DOI: 10.1038/s41598-019-39767-1

Similar Assertions

When you fry food like potato chips, harmful chemicals called aldehydes form in the oil, and those chemicals end up soaking into the food — so the food basically carries those toxins into your body.

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75%

When you fry potato chips over and over in sunflower oil at a medium heat, harmful chemicals build up in the chips — but if you use a special oil called MRAFO, those chemicals barely form at all, even after frying many times.

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72%