When heated to frying temperature, a special algae oil with mostly healthy fats gives off way fewer harmful chemicals than regular cooking oils like sunflower or corn oil—like only about 1 in 10 as much after 20 minutes.

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Pro

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Against

Evidence from Studies

Supporting (1)

5

Community contributions welcome

5

Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil

Cross-Sectional Study

In Vitro

2019 Mar 11

The study found that this special algae oil made way fewer harmful chemicals when fried at high heat compared to regular oils like sunflower oil, which matches what the claim says.

Contradicting (0)

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No contradicting evidence found

Gold Standard Evidence Needed

According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.

Source Study

Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil

Score: 5

DOI: 10.1038/s41598-019-39767-1

Similar Assertions

When you fry potato chips over and over in sunflower oil at a medium heat, harmful chemicals build up in the chips — but if you use a special oil called MRAFO, those chemicals barely form at all, even after frying many times.

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