descriptive
Analysis v1
Strong Support
Oils with lots of unsaturated fats, like soybean oil, produce way more toxic chemicals when heated to frying temperatures than oils with more saturated fats.
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0
Evidence from Studies
Supporting (1)
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Community contributions welcome
6
Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing
Cross-Sectional Study
In Vitro
2022Soybean oil breaks down into more harmful chemicals than palm, olive, or lard oil when heated to 200°C because it has more unsaturated fats that react easily with heat.
Contradicting (0)
0
Community contributions welcome
No contradicting evidence found