[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.