When you fry food like potato chips, harmful chemicals called aldehydes form in the oil, and those chemicals end up soaking into the food — so the food basically carries those toxins into your body.

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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

When potatoes are fried in certain oils, harmful chemicals called aldehydes from the oil get soaked up into the chips—this study proved that happens, especially with common oils like sunflower oil.

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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

Potato chips from fast food restaurants have harmful chemicals called aldehydes in them, and the more healthy unsaturated fats (PUFAs) the frying oil had, the more of these chemicals are found—no matter how much other fat (MUFA) was in the oil.

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75%

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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75%