Leaving cooking oils in the sun for a long time makes them break down and form harmful chemicals, especially if they’re made from seeds with lots of unsaturated fats.

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Against

Evidence from Studies

Supporting (1)

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Analysis of the Generation of Harmful Aldehydes in Edible Oils During Sunlight Exposure and Deep-Frying Using High-Field Proton Nuclear Magnetic Resonance Spectroscopy

Cross-Sectional Study

In Vitro

2025 Feb 5

Contradicting (0)

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No contradicting evidence found

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Source Study

Analysis of the Generation of Harmful Aldehydes in Edible Oils During Sunlight Exposure and Deep-Frying Using High-Field Proton Nuclear Magnetic Resonance Spectroscopy

Score: 6

DOI: 10.3390/foods14030513

Similar Assertions

Oils with more unsaturated fats (like sunflower and sesame) break down faster and make more harmful chemicals when heated or left in the sun than oils with more saturated fats (like peanut or olive).

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