Analysis Version
v1
History
Back to Study: Comparison of Furans Formation and Volatile Aldehy...
descriptive
Analysis v1
Strong Support

When you heat different cooking oils really hot for a long time, they break down and make harmful chemicals, and the type of oil you use determines which chemicals are made.

4
Pro
0
Against

Evidence from Studies

Supporting (1)

4

Community contributions welcome

4

Comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation.

Cross-Sectional Study
In Vitro
2019 Jul

Scientists heated different cooking oils at frying temperatures for days and found that each oil produced different toxic chemicals based on its original fat makeup—exactly what the claim says.

Contradicting (0)

0

Community contributions welcome

No contradicting evidence found

Source Study

Comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation.

Score: 4
DOI: 10.1111/1750-3841.14659

Similar Assertions

The kind of fat in an oil—like how much linolenic, linoleic, or oleic acid it has—decides what chemicals are made when you heat it up, and how much of them.

4
0
86%

Two harmful chemicals — HHE and ethyl furan — show up together when you heat oils like perilla oil, and they both come from the same type of fat: linolenic acid.

4
0
77%

Oils with polyunsaturated fatty acid content exceeding 10% are susceptible to thermal oxidation during cooking, generating harmful aldehydes and polar compounds even below smoke point.

6
3
76%

Oils with polyunsaturated fatty acid content exceeding 10% are susceptible to thermal oxidation during cooking, generating cytotoxic aldehydes and lipid peroxides.

6
0
73%

When you heat olive oil at high temperatures for a long time, it makes more of two harmful chemicals—HNE and ONE—than the other oils, because olive oil is mostly made of oleic acid.

4
0
71%