Analysis Version
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assertion
Analysis v1
Strong Opposition

The good stuff in olive oil that’s supposed to help you gets ruined when you heat it up.

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Pro
5
Against

Evidence from Studies

Supporting (1)

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Community contributions welcome

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Biosensor analysis for the kinetic study of polyphenols deterioration during the forced thermal oxidation of extra-virgin olive oil.

Computational/Algorithm Study
2008 Feb 15

The study heated olive oil and found that the healthy antioxidants in it break down when exposed to high heat, just like the claim says.

Contradicting (1)

5

Community contributions welcome

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Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils

Cross-Sectional Study
In Vitro
2024 Nov 4

Heating olive oil does reduce some healthy compounds, but not all of them — lots still remain, so the health benefits aren’t completely gone.

Similar Assertions

When you heat olive oil really hot (200°C), it loses all its protective antioxidants and turns into more gunk than when heated at a lower temperature (170°C).

6
0
75%

The amount of heat energy needed to break down the healthy compounds in olive oil doesn’t change much, no matter how hot you heat it (within the range tested).

0
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75%

Oils with polyunsaturated fatty acid content exceeding 10% are susceptible to thermal oxidation during cooking, generating cytotoxic aldehydes and lipid peroxides.

6
0
73%

Scientists can estimate how long it takes for half of the healthy compounds in olive oil to break down when it’s heated at different temperatures.

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73%

Extra virgin olive oil produces higher levels of polar compounds and oxidative byproducts than saturated animal fats and coconut oil when subjected to prolonged heating.

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72%

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