When you cook with olive oil for a long time, it makes more bad stuff than coconut oil or ghee.
Scientific Claim
Prolonged heating of extra virgin olive oil generates significantly higher levels of polar compounds and oxidation byproducts than coconut oil and ghee.
Original Statement
“A 2018 study published in Acta Scientific Nutritional Health tested the performance of various cooking oils under heat. What they found was that extra virgin olive oil, whilst more stable than seed oils, still produce significantly more polar compounds and oxidization byproducts than coconut oil and animal fats like ghee when heated for extended periods.”
Context Details
Domain
nutrition
Population
in_vitro
Subject
extra virgin olive oil
Action
produces more polar compounds and oxidation byproducts
Target
compared to coconut oil and ghee under prolonged heating
Intervention Details
Evidence from Studies
Supporting (1)
Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying
This study shows that when you heat olive oil for a long time, it breaks down and forms more unhealthy compounds than when it's fresh—even better if you add some natural antioxidants. While it doesn't compare olive oil to coconut oil or ghee directly, the results suggest olive oil doesn't handle long heating as well as more stable fats might.
Contradicting (2)
Olive Oil Benefits from Sesame Oil Blending While Extra Virgin Olive Oil Resists Oxidation during Deep Frying
The study shows that extra virgin olive oil holds up well when heated, better than regular olive oil, but it never tested coconut oil or ghee—so we can’t say if olive oil is worse than them when heated.
This study looked at how well turmeric spices dissolve in oils when heated, not whether the oils break down into harmful substances. So it doesn’t tell us if olive oil gets worse than coconut oil or ghee when heated for a long time.