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Strong Support
correlational
Analysis v1
History

The more linolenic acid (a type of omega-3) an oil has, the more MDA and 4-HHE it makes when heated — these chemicals only show up in oils with this specific fat.

6
Pro
0
Against

Evidence from Studies

Supporting (1)

6

Community contributions welcome

6

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

Cross-Sectional Study
In Vitro
2022

Contradicting (0)

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No contradicting evidence found

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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

Similar Assertions

Oils with lots of unsaturated fats, like soybean oil, produce way more toxic chemicals when heated to frying temperatures than oils with more saturated fats.

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