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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Community contributions welcome

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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

The study found that when oils like sunflower and sesame are left in the sun, they break down and form harmful chemicals—more so than oils like olive oil—just like the claim says.

Contradicting (0)

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No contradicting evidence found

Gold Standard Evidence Needed

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

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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