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Dr. Andrew Rynne
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Dr. Andrew Rynne

Family Physician

Exp 50 years

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Does Boiling Olive Oil Too Much Is Good ?

Does boiling too much olive oil effect cholestrol in a bad way ?
posted on Sun, 3 Jan 2010
Twitter Thu, 30 Dec 2010 Answered on
Twitter Tue, 5 Apr 2011 Last reviewed on
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Dietitian & Nutritionist,  's  Response
Hi
Well come to healthcaremagic

Oxidation of nourishing substances found in extra virgin olive oil, as well as acrylamide formation, can occur at cooking temperatures very closer to the 300F range. For these reasons, we recommend a much stricter heating standard involving very little or no heating when enjoying this delightful oil. Studies by the U.S. Food and Drug Administration have found no detectable amounts of acrylamide in olive oil when it is purchased in bottled form and not subsequently used for the frying or baking of foods.

Too much of boiling any cooking oil can increase the amount of PAHs (POLYCYCLIC AROMATIC HYDROCARBONS (PAHs). This is not considered a major risk (like cancer,reproductive effects, organ systems damages) source in the diet and the oil would have to be heated repeatedly and for extended periods to the smoking point. It is unlikely that, in home use, olive oil or other cooking oils would be a significant source of PAHs.

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  Anonymous's Response
Anonymous's  Response

cholestrol is animal source and not plant source, no cholestrol in the olive oil
  User's Response
Janet W's  Response
Thank you so much for the post. It's really informative!
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Does Boiling Olive Oil Too Much Is Good ?

Hi Well come to healthcaremagic Oxidation of nourishing substances found in extra virgin olive oil, as well as acrylamide formation, can occur at cooking temperatures very closer to the 300F range. For these reasons, we recommend a much stricter heating standard involving very little or no heating when enjoying this delightful oil. Studies by the U.S. Food and Drug Administration have found no detectable amounts of acrylamide in olive oil when it is purchased in bottled form and not subsequently used for the frying or baking of foods. Too much of boiling any cooking oil can increase the amount of PAHs (POLYCYCLIC AROMATIC HYDROCARBONS (PAHs). This is not considered a major risk (like cancer,reproductive effects, organ systems damages) source in the diet and the oil would have to be heated repeatedly and for extended periods to the smoking point. It is unlikely that, in home use, olive oil or other cooking oils would be a significant source of PAHs.