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quantitative
Analysis v1
Strong Support

Even healthy-seeming oils like avocado oil can break down into harmful stuff when heated because they have too much of a fragile kind of fat.

6
Pro
0
Against

Evidence from Studies

Supporting (2)

6

Community contributions welcome

6

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 heated common cooking oils and found they produced harmful chemicals when fried — exactly what the claim says happens when oils with lots of polyunsaturated fats are cooked at high heat.

4

Comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation.

Cross-Sectional Study
In Vitro
2019 Jul

The study heated different cooking oils and found that oils with lots of polyunsaturated fats (like soybean and perilla oil) produced harmful chemicals when cooked, just like the claim says.

Contradicting (0)

0

Community contributions welcome

No contradicting evidence found

Similar Assertions

Oils with polyunsaturated fatty acid content exceeding 10% are susceptible to thermal oxidation during cooking, generating harmful aldehydes and polar compounds even below smoke point.

6
3
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When you cook with certain plant oils like sunflower or soybean oil, even at normal cooking temps that aren’t hot enough to make them smoke, they can break down into harmful chemicals — and if you heat them for 30 minutes straight, those harmful chemicals become ten times more toxic.

6
0
77%

When you heat different cooking oils really hot for a long time, they break down and make harmful chemicals, and the type of oil you use determines which chemicals are made.

4
0
73%

The kind of fat in an oil—like how much linolenic, linoleic, or oleic acid it has—decides what chemicals are made when you heat it up, and how much of them.

4
0
73%

Thermal exposure during cooking degrades polyphenolic antioxidants in extra virgin olive oil, eliminating their bioactive health effects.

0
5
73%

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