Some olive oils have a better balance of two types of fats (omega-6 and omega-3) than others — Picual, Manzanilla, Cornicabra, and Sensation are in the healthy range, but Arbequina and its blends are way off.

Scientific Claim

The ω6/ω3 fatty acid ratio in extra virgin olive oils varies from 3.76 (Picual) to 15.48 (Arbequina), with only Picual, Manzanilla, Cornicabra, and Sensation falling within the health-recommended range of 1:1 to 5:1.

Original Statement

“The health-promoting ω6/ω3 ratio is 1:1 to 5:1. This value was characteristic of four olive oils: Picual, Manzanilla, Cornicabra, and Sensation. In Arbequina olive oil and a blend prepared with its predominant proportion: Armonia, the ω6/ω3 ratio was 15.48 and 14.14, respectively.”

From study:Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

Evidence Quality Assessment

Claim Status

appropriately stated

Study Design Support

Design supports claim

Appropriate Language Strength

definitive

Can make definitive causal claims

Assessment Explanation

The study used GC-derived fatty acid data to calculate ratios and referenced established health guidelines, allowing definitive statements about baseline composition.

Evidence from Studies

Supporting (0)

No supporting evidence found

Contradicting (1)

Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

Cross-Sectional Study

In Vitro

2023 May 22

The study looked at how well olive oils handle heat, but it never measured the types of fats (omega-6 and omega-3) in them, so we can't tell if the claim about healthy fat ratios is true or false.

Source Study

Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

Score: 6

DOI: 10.3390/molecules28104247

Similar Assertions

All olive oils start out with a good balance of fats that lower bad cholesterol, but when you cook them really hot, that balance gets ruined — especially in oils that started with less of the good fats.

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The green color of olive oil comes from chlorophyll, and the amount varies a lot between types — Picual and its blends are the greenest, Manzanilla is the least green.

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When olive oil gets super hot, it starts forming gummy, big molecules called dimers — and the amount depends on the type of olive oil: blends with more Arbequina make way more than those with more Picual.

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