Why Olive Oil Isn’t Always Healthy: Scientists Uncover a Hidden Risk
Olive oil is widely regarded as one of the healthiest fats in the world. Rich in antioxidants and monounsaturated fats, it’s a staple of the Mediterranean diet and linked to heart health, reduced inflammation, and longevity.
However, a new study published on New Atlas reveals that olive oil might not always be as beneficial as we think — depending on how it’s used.
🔬 What the Study Found
Researchers discovered that heating olive oil at high temperatures can significantly degrade its healthy compounds. When exposed to prolonged or intense heat, olive oil loses its antioxidant properties and may even produce harmful byproducts.
The degradation of polyphenols — the powerful antioxidants responsible for many of olive oil’s health benefits — was especially notable during frying or repeated heating.
“People assume all olive oil use is healthy, but the way it’s prepared matters a lot,” the study notes.
⚠️ Key Risks When Overheating Olive Oil
Loss of essential nutrients such as vitamin E and polyphenols
Formation of oxidized lipids, which can harm cells
Potential production of toxic aldehydes at high temperatures
✅ Best Practices for Using Olive Oil
To enjoy the full benefits of olive oil, experts recommend:
Using extra virgin olive oil (EVOO) for salads and low-heat cooking
Avoiding deep frying with olive oil
Storing oil properly in a cool, dark place to prevent oxidation
🥗 Conclusion
While olive oil remains a healthy choice, its benefits depend on how you use it. Avoid high-heat cooking and choose cold-pressed, unrefined varieties for the most health impact.
Source:
Based on findings reported by New Atlas
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