It is generally recommended that fried food is avoided or consumed sparingly. However, vegetable-based dishes fried in olive oil were common in traditional Mediterranean diets without, it appears, the negative health effects we associate with fried foods.
The reason for this may be that the foods were fried in olive oil, and not in unhealthy seed oils.
A British study had already shown that occasional consumption of fried foods was not associated with coronary heart disease events, as long as the food was fried in fresh (not re-used) olive oil and the individuals were following a Mediterranean diet.
Now, a new study published in the Journal of Agriculture and Food Chemistry, analyzed the repeated deep frying and pan frying in 4 different refined oils: olive, corn, soybean, and sunflower. The researchers evaluated the status of the oils after being heated ten times, measuring several chemical parameters.
See Also:Dispelling the Myths of Frying with Olive Oil
The refined olive oil had the highest resistance and lowest deterioration of quality compared to all of the others. The highest deterioration occurred in the refined sunflower oil.
The findings are even more significant in the context of commercial frying, such as in restaurants.
Refined olive oil is the common olive oil grade obtained through an industrial process of chemical refining to remove undesirable qualities such as excessive acidity and unpleasant flavors. This olive oil does not contain many of the widely touted health benefits of extra virgin olive oil, which contains a host of nutrients and antioxidants. Nevertheless refined olive ois is a useful and healthier alternative for repeated frying compared to other cooking oils such as corn or soybean.
- Journal of Agriculture and Food Chemistry: Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils during Repeated Pan- and Deep-Frying Using GC, FT-NIRS, and Chemometrics
- British Medical Journal: Consumption of fried foods and risk of coronary heart disease: Spanish cohort of the European Prospective Investigation into Cancer and Nutrition study
Related Articles
Nov. 7, 2024
Award-Winning Tuscan Producer Opens Olive Oil-Centric Restaurant
The Extra Floor Restaurant in Greve, Chianti, features the award-winning extra virgin olive oil of Frantoio Pruneti in a range of traditional Tuscan dishes.
Nov. 4, 2024
Starbucks Abandons Olive Oil-Infused Coffee Line Oleato in North America
The decision comes as the company reported a third consecutive quarter of declining sales and seeks to streamline its menu.
Aug. 11, 2024
Extra Virgin Olive Oil Yields Superior Sottoli in Puglia
The cultural practice of preserving fresh fruit and vegetables in olive oil has endured for centuries in Puglia and become increasingly popular worldwide.
Jul. 31, 2024
Rising Olive Oil, Cocoa Prices Challenge Specialty Chocolatiers
Despite historically high prices, extra virgin olive oil has made olive oil chocolatiers more competitive as cocoa butter prices have risen even more.
Apr. 9, 2024
The Farm-to-Table Restaurant Bringing the Cretan Diet Back in Vogue
The owner and managers of Peskesi are working to reintroduce the Cretan diet to locals and tourists alike.
Jan. 30, 2024
Starbucks Expands Oleato Line to All U.S. Stores
The move comes as the company braces for the publication of disappointing economic data and one year after the line of beverages made its debut in Italy.
Dec. 16, 2024
Researchers Investigate Olive Powder as Food Ingredient
Freeze-drying may hold the answer to recovering value from the discarded fruit in table olive production.
Jul. 1, 2024
New Cake Mixes Challenge Conventional Baking Wisdom
After three years of development, Estelle Sohne launched Flour & Olive to help everyday bakers replace butter with extra virgin olive oil in a range of cake recipes.