When you heat olive oil really hot (200°C), it loses all its protective antioxidants and turns into more gunk than when heated at a lower temperature (170°C).

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Against

Evidence from Studies

Supporting (1)

6

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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

Scientists heated olive oil at two different temperatures and found that the hotter temperature (200°C) broke down the healthy antioxidants faster and created twice as many harmful compounds as the cooler one (170°C), just like the claim said.

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No contradicting evidence found

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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

Similar Assertions

When you heat olive oil really hot (200°C), the good antioxidants called tocopherols disappear—some oils lose them completely, while others like Picual and Cornicabra keep a little bit left.

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89%

When olive oil gets super hot, the main antioxidant (alpha-tocopherol) disappears completely, but other minor antioxidants (beta and gamma) stick around a bit longer — and some oils protect them better than others.

6

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88%

When you heat certain types of olive oil really hot, the healthy antioxidant called alpha-tocopherol disappears completely in some kinds, but not as much in others — Picual and Cornicabra oils hold up better.

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86%

When you heat olive oil super hot, it starts forming gunk (polar compounds), but even at the highest temperature tested, it didn’t get bad enough to be considered unsafe for frying by food safety rules.

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79%

Heating olive oil really hot makes it get gunkier — about 4.5 times more than at a lower heat — but even at the highest temperature, it doesn’t get gunky enough to be considered unsafe by food safety standards.

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78%