When you cook olive oil at very high heat, the good unsaturated fats break down faster than the saturated ones — especially in oils that started with more unsaturated fats, making them less healthy for cooking.

Scientific Claim

Heating extra virgin olive oil at 200 °C reduces the PUFA/SFA ratio by 2–3.8 times more than heating at 170 °C, with the greatest losses occurring in oils with higher initial polyunsaturated fatty acid content (Arbequina and Armonia).

Original Statement

“The heating process in a thin layer caused a decrease in the PUFA/SFA ratio in each of the samples evaluated. However, a much larger decrease was characteristic at 200 °C. The decrease was 2 to 3.8 times greater than when the heating temperature was 170 °C. Higher decreases were characteristic of oils with high PUFA content (Arbequina and Armonia).”

From study:Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

Evidence Quality Assessment

Claim Status

appropriately stated

Study Design Support

Design supports claim

Appropriate Language Strength

definitive

Can make definitive causal claims

Assessment Explanation

The study used GC analysis to quantify fatty acids and calculated ratios before and after heating under controlled conditions, allowing definitive statements about chemical changes.

Evidence from Studies

Supporting (1)

Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

Cross-Sectional Study

In Vitro

2023 May 22

Heating olive oil hotter makes it break down more, especially the healthy fats, and oils like Arbequina lose more of these fats than others when heated to 200°C vs 170°C.

Contradicting (0)

No contradicting evidence found

Source Study

Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

Score: 6

DOI: 10.3390/molecules28104247

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