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Analysis v1
Strong Support

Even though olive oil is called healthy, it still has enough bad fat in it to break down when heated — more than butter or ghee.

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Against

Evidence from Studies

Supporting (1)

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6

Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing

Cross-Sectional Study
In Vitro
2022

The study found that oils with more polyunsaturated fats (like olive oil) break down and create more harmful compounds when heated than animal fats with very little of these fats (like tallow or ghee), so olive oil is indeed more likely to oxidize under heat.

Contradicting (0)

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No contradicting evidence found

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Olive oil, due to its 11% polyunsaturated fatty acid content, exhibits greater oxidative degradation under heat compared to animal fats with <5% polyunsaturated fat content.

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