Strong Support
descriptive
When heated to frying temperatures, soybean oil breaks down into more toxic aldehydes than avocado or olive oil because it contains more polyunsaturated fats, which are less stable under heat.
7
0
Evidence from Studies
Supporting (1)
7
Community contributions welcome
7
Comparative 1H NMR-Based Chemometric Evaluations of the Time-Dependent Generation of Aldehydic Lipid Oxidation Products in Culinary Oils Exposed to Laboratory-Simulated Shallow Frying Episodes: Differential Patterns Observed for Omega-3 Fatty Acid-Containing Soybean Oils
Cross-Sectional Study
In Vitro
2021 Oct 17Contradicting (0)
0
Community contributions welcome
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.