Olive oil, which has lots of oleic acid, makes more of certain toxic aldehydes like 4-HNE and 2-decenal when heated than oils like soybean or palm.

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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 double bonds (like soybean oil) make more harmful chemicals when heated, not olive oil, which has fewer double bonds — so the claim that olive oil makes more of these chemicals is wrong.

Source Study

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

Score: 6

DOI: 10.3389/fnut.2022.913297

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