[lambdaba]

Quoting this study https://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf (note: I get an error opening the PDF)

> Extra virgin olive oil (EVOO) yielded low levels of polar compounds and oxidative by-products, in contrast to the high levels of by-products generated for oils such as canola oil.

But I formed my position from many other points, the degradation in public health in the USA has tracked perfectly with the switch from animal fats to seed oils for cooking (and other uses but frying is the worse offender)

[luckman212]

Any idea where I can find that study? The link above is dead. I have been using Canola oil for frying because I thought it was a neutral tasting oil that didn't produce as many toxic compounds when exposed to high heat—vs olive oil which purportedly did produce them. Seems I've been misinformed.

[lambdaba]

Here's an article that makes the same point with a great overview of the underlying mechanisms: https://breaknutrition.com/omega-6-fatty-acids-alternative-h...

[lambdaba]

Unfortunately no, the title is " Evaluation of chemical and physical changes in different commercial oils during heating", hopefully you can find it.

[maxerickson]

It also tracks perfectly with increased calorie consumption.

So one potential explanation is that people are eating more, and then another potential explanation is that there is some as yet mysterious biological process whereby processing calories through some long extant metabolic pathways triggers changes in health.