The Study
Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil
This study tested oils in a lab to see which one made fewer yucky chemicals when heated. It didn't test people or animals, so we can't say eating food fried in this oil is healthier—only that the oil made less junk in the test tube.
Analysis score
Maximum 44 for a cross-sectional study.
Where the score came from
When you fry food, some oils break down into harmful chemicals. This study found that an oil made from algae with mostly monounsaturated fat makes way fewer of these bad chemicals than regular vegetable oils like sunflower oil.
Where does this study sit?
Reviews of RCTs (Meta-analyses)
Max 100Randomized Trials
Max 90Reviews of Cohort Studies
Max 85Cohort Studies
Max 72Reviews of Case-Control Studies
Max 63Case-Control Studies
Max 58Cross-Sectional & Case Series
Max 50Expert Opinion
Max 55 / 100
Quality score
Snapshots of a population at a single point in time, or descriptions of small groups. Can identify correlations and prevalence, but cannot determine cause and effect.
Key takeaways
Summary
Based on the study abstract and findings.
- 1Yes — eating fries fried in PUFA oils exposes you to measurable amounts of toxic chemicals that can harm cells; switching to MRAFO drastically reduces this risk.
- 2MRAFO made 9–13% of the toxins that sunflower oil made after 20 minutes of frying.
- 3Potato chips fried in sunflower oil had 121–157 µmol/kg of toxins; chips in MRAFO had almost none.
- 4Fast food chips had 10–25 ppm toxins.
Score breakdown, methodology, conflicts of interest, evidence analysis & raw study data
Publication
Journal
Scientific Reports
Year
2019
Authors
Sarah Moumtaz, B. Percival, Devki Parmar, Kerry L. Grootveld, Pim Jansson, M. Grootveld
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.