Why EVOO is the Best Oil for Frying
Olive Oil Benefits from Sesame Oil Blending While Extra Virgin Olive Oil Resists Oxidation during Deep Frying
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
When you fry food, oils break down and get unhealthy. This study tested different oils to see which lasts longest without breaking down.
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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Max 90Cohort Studies
Max 72Case-Control Studies
Max 58Cross-Sectional Studies
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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.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
When you fry food, oils break down and get unhealthy. This study tested different oils to see which lasts longest without breaking down.
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 55 / 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.
Publication
Authors
Ioannou ET, Gliatis KS, Zoidis E, Georgiou CA
Related Content
Claims (8)
Adding a little sesame oil to regular olive oil helps it last longer when frying food because it slows down the oil going bad.
Extra virgin olive oil lasts longer when frying than regular olive oil because it has more natural antioxidants built in.
When sesame oil is heated while frying, one of its natural compounds turns into another that temporarily helps stop the oil from breaking down.
Prolonged heating of extra virgin olive oil generates significantly higher levels of polar compounds and oxidation byproducts than coconut oil and ghee.
At the start of frying, mixing sesame oil makes olive oil more antioxidant-rich, but after 12 hours, all oils lose their antioxidant power — extra virgin olive oil just starts higher and lasts a bit longer.