When you heat oil, the good unsaturated fats break down and disappear, leaving behind more of the saturated fats — so the oil becomes more saturated over time.

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Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing

Cross-Sectional Study

In Vitro

2022

The study shows that unhealthy compounds form more when oils with lots of unsaturated fats are heated, but it doesn’t show that the saturated fats in the oil actually go up — so we can’t say saturated fats become more concentrated just because others break down.

Source Study

Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing

Score: 6

DOI: 10.3389/fnut.2022.913297

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