When you heat perilla oil (a type of plant oil) at high temperatures for a long time, it creates two specific chemicals—HHE and ethyl furan—that don’t show up when you heat other oils, because perilla oil has a special fat called linolenic acid.

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 perilla oil and other oils the same way, and only perilla oil made these two specific chemicals (HHE and ethyl furan) because it has a special fat (linolenic acid) that other oils don’t have much of.

Contradicting (0)

0

Community contributions welcome

No contradicting evidence found

Gold Standard Evidence Needed

According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.

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

When perilla oil is heated, two chemicals—HHE and ethyl furan—are made together because they both come from the same fat molecule, linolenic acid.

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

73%

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

0

71%