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Strong Support

Scientists think that looking at the balance between different types of broken-down fats might help tell how much oil has been used for frying.

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Evidence from Studies

Supporting (1)

3

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3

<i>Trans</i>-Hydroxy, <i>Trans</i>-Epoxy, and <i>Erythro</i>-dihydroxy Fatty Acids Increase during Deep-Frying

Cross-Sectional Study
In Vitro
2023 May 17

When potato chips are fried in this special oil, certain chemical changes happen that are different depending on how much the oil has been heated — and scientists found that measuring three specific ratios of these chemicals can tell you how worn out the oil is.

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No contradicting evidence found

Source Study

<i>Trans</i>-Hydroxy, <i>Trans</i>-Epoxy, and <i>Erythro</i>-dihydroxy Fatty Acids Increase during Deep-Frying

Score: 3
DOI: 10.1021/acs.jafc.3c00964

Similar Assertions

When oil is reused for frying, some unstable fat breakdown products disappear, but the stable ones they turn into don’t change much in amount.

3
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87%

As oil is reused for frying, a specific type of oxidized fat called E,E-hydroxy-LA becomes more common.

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87%

When you fry potato chips over and over, a specific type of fat called trans-epoxy fatty acid builds up more than other similar fats.

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84%

When oil is reused for frying, one kind of breakdown product (erythro-dihydroxy) builds up more than another (threo-dihydroxy), because it comes from a different type of fat that forms more during heating.

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84%