Why heated palm oil turns bad and how to slow it down
THE IMPACT OF TEMPERATURE AND ANTIOXIDANTS ON OXIDATION AND THE FORMATION OF TRANS FATTY ACIDS IN SEVERAL PALM OIL DERIVATIVES
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
When palm oil gets too hot, it starts to break down and make harmful stuff like aldehydes and bad fats. Adding special chemicals called antioxidants (TBHQ or BHT) can slow this down, but which one works best depends on the type of palm oil.
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
Systematic Reviews & Meta-Analyses
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A snapshot of a population at a single point in time. Can identify correlations and prevalence, but cannot determine the direction of cause and effect.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
When palm oil gets too hot, it starts to break down and make harmful stuff like aldehydes and bad fats. Adding special chemicals called antioxidants (TBHQ or BHT) can slow this down, but which one works best depends on the type of palm oil.
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
Systematic Reviews & Meta-Analyses
Max 100Randomized Controlled Trials
Max 90Cohort Studies
Max 72Case-Control Studies
Max 58Cross-Sectional Studies
Max 44Case Reports & Case Series
Max 30Expert Opinion & Narrative Reviews
Max 53 / 44
Evidence Score
A snapshot of a population at a single point in time. Can identify correlations and prevalence, but cannot determine the direction of cause and effect.
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Claims (6)
Adding certain chemical preservatives like TBHQ or BHT helps palm oil stay fresh longer when it's stored hot.
When palm oil products are stored hot, they go bad faster, turning rancid and changing color more quickly.
When palm oil is heated to high temperatures, a type of unhealthy fat called trans fat (C18:1n9t) is formed and can be measured with specialized equipment.
When palm oil is heated to 130°C, it creates chemical compounds called aldehydes, which can be detected by their unique infrared signature.
Different types of palm oil respond differently to antioxidant additives — some work better in one kind than another.