When you fry potato chips over and over, a specific type of fat called trans-epoxy fatty acid builds up more than other similar fats.

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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

The study found that when potato chips are fried repeatedly in this special oil, harmful trans-epoxy fats build up faster than their cis counterparts, and by the second day, there’s more of the trans kind — 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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