When you reuse cooking oil over and over again, it starts to break down and create bad-smelling chemicals that can make food taste funny and might be bad for your health.

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Evidence from Studies

Supporting (1)

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Community contributions welcome

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A Review on Oxidative Stability of Edible Oils during Frying: Insight into Lipid Degradation and Quality Preservation

Narrative Review

This study says that when you reuse cooking oil over and over, it breaks down and makes bad-smelling, potentially harmful chemicals — just like the claim says.

Contradicting (0)

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No contradicting evidence found

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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

A Review on Oxidative Stability of Edible Oils during Frying: Insight into Lipid Degradation and Quality Preservation

Score: 1

DOI: 10.56557/jafsat/2025/v12i39324

Similar Assertions

When you fry food over and over again, some cooking oils break down faster than others—oils with more saturated fats (like coconut or palm oil) hold up better and make fewer harmful gunk particles than oils with lots of unsaturated fats (like sunflower or olive oil).

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80%

Oils with more unsaturated fats (like sunflower and sesame) break down faster and make more harmful chemicals when heated or left in the sun than oils with more saturated fats (like peanut or olive).

6

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74%

The more you fry, the hotter it gets, and the more times you reuse the oil, the faster the oil breaks down and goes bad.

1

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72%