Extra Virgin Olive Oil & Coconut Oil Produce Lowest Level of Harmful Polar Compounds Upon Heating
Compared with other cooking oils, olive oil has a relatively low smoke point, leading some to wonder how this might impact its healthfulness. In this study, researchers analyzed 10 common cooking oils by heating them up across diﬀerent temperatures and for diﬀerent periods of time and analyzing their stability and the production any potentially harmful compounds (such as polar compounds). Interestingly, extra virgin olive oil and coconut oil produced signiﬁcantly lower levels of harmful polar compounds than the other oils, while reﬁned vegetable oils (canola, grapeseed, and rice bran oils) produced the most. Since these experiments were done on the oils themselves, without food, more research is needed to see how cooking diﬀerent foods in diﬀerent oils might impact the production of harmful compounds.
ACTA Scientiﬁc Nutritional Health. 2018 May 5;2(6):2-11. (Guillaume C et al.)