When oil is reused for frying, some unstable fat breakdown products disappear, but the stable ones they turn into don’t change much in amount.

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Evidence from Studies

Supporting (1)

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Trans-Hydroxy, Trans-Epoxy, and Erythro-dihydroxy Fatty Acids Increase during Deep-Frying

Cross-Sectional Study

In Vitro

2023 May 17

When potato chips are fried in this special oil, certain unstable compounds break down into more stable ones, and the study found that those unstable ones go down while the stable ones stay the same — just like the claim says.

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No contradicting evidence found

Source Study

Trans-Hydroxy, Trans-Epoxy, and Erythro-dihydroxy Fatty Acids Increase during Deep-Frying

Score: 3

DOI: 10.1021/acs.jafc.3c00964

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