Whether you leave oil in the sun or fry food in it, the same bad chemicals form — just at different speeds.

6

Pro

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Against

Evidence from Studies

Supporting (1)

6

Community contributions welcome

6

Analysis of the Generation of Harmful Aldehydes in Edible Oils During Sunlight Exposure and Deep-Frying Using High-Field Proton Nuclear Magnetic Resonance Spectroscopy

Cross-Sectional Study

In Vitro

2025 Feb 5

The study found that both leaving oil in the sun and frying food in it create the same harmful chemicals, which matches exactly what the claim says.

Contradicting (0)

0

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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

Analysis of the Generation of Harmful Aldehydes in Edible Oils During Sunlight Exposure and Deep-Frying Using High-Field Proton Nuclear Magnetic Resonance Spectroscopy

Score: 6

DOI: 10.3390/foods14030513

Similar Assertions

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

0

78%

When you fry potato chips over and over in sunflower oil at a medium heat, harmful chemicals build up in the chips — but if you use a special oil called MRAFO, those chemicals barely form at all, even after frying many times.

5

0

71%