Oils like peanut oil don’t break down as quickly when you fry food compared to butter or vegetable oils, making them a bit more stable at high heat.

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Evidence from Studies

Supporting (1)

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Community contributions welcome

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A Review on Oxidative Stability of Edible Oils during Frying: Insight into Lipid Degradation and Quality Preservation

Narrative Review

The study found that peanut oil (which has lots of monounsaturated fat) holds up okay when fried—better than oils with lots of polyunsaturated fats, but not as good as coconut oil with lots of saturated fat. This matches exactly what 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

A Review on Oxidative Stability of Edible Oils during Frying: Insight into Lipid Degradation and Quality Preservation

Score: 1

DOI: 10.56557/jafsat/2025/v12i39324

Similar Assertions

When you fry food over and over again, some cooking oils break down faster than others—oils with more saturated fats (like coconut or palm oil) hold up better and make fewer harmful gunk particles than oils with lots of unsaturated fats (like sunflower or olive oil).

1

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83%

The more you fry, the hotter it gets, and the more times you reuse the oil, the faster the oil breaks down and goes bad.

1

0

75%

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).

6

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71%