When you cook oils at high heat, especially above 180°C, they break down and make more harmful chemicals — the hotter it gets, the more chemicals form.
Scientific Claim
Heating soybean oil, palm oil, olive oil, and lard oil at temperatures from 100°C to 200°C significantly increases the formation of lipid oxidation products (LOPs), including α-dicarbonyl compounds, malondialdehyde (MDA), α,β-unsaturated aldehydes, and volatile aldehydes, with the highest levels observed at 200°C.
Original Statement
“Results showed that LOPs increased significantly (p < 0.05) with the increase in temperature (100 ~ 200°C).”
Evidence Quality Assessment
Claim Status
appropriately stated
Study Design Support
Design supports claim
Appropriate Language Strength
association
Can only show association/correlation
Assessment Explanation
The study design (in vitro, controlled heating) supports descriptive associations between temperature and chemical formation. 'Increases' is appropriate as it reflects observed trends without implying biological causation.
More Accurate Statement
“Heating soybean oil, palm oil, olive oil, and lard oil at temperatures from 100°C to 200°C is associated with a significant increase in the formation of lipid oxidation products (LOPs), including α-dicarbonyl compounds, malondialdehyde (MDA), α,β-unsaturated aldehydes, and volatile aldehydes, with the highest levels observed at 200°C.”
Evidence from Studies
Supporting (1)
Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing
When these four oils are heated hotter, especially up to 200°C, they produce more harmful chemicals from oxidation — and the hotter it gets, the more of these chemicals are made.