Scientists at Harvard University have conducted several studies on the health effects of olive oil, including the risks of dementia and premature death. Their findings show that regular consumption of olive oil brings many benefits, but the question of using this oil for frying food is a bit more complicated.
Olive oil is rich in monounsaturated fats, vitamin E and antioxidants that contribute to better heart and brain health. A study published in JAMA Network Open found that people who consumed at least 7 grams of olive oil per day had a 28% lower risk of death from dementia.
Another study published in Journal of the American College of Cardiology, found that high consumption of olive oil reduced the risk of premature death from a variety of causes, including cardiovascular disease, cancer, and neurodegenerative diseases.
And using olive oil to fry food?!
Despite the many health benefits of olive oil, using it for frying can be somewhat problematic. One key factor is the smoke point, which indicates the temperature at which the oil begins to smoke and break down, leading to the formation of harmful free radicals. For extra virgin olive oil, this point is around 190°C, which is high enough for most home cooking methods (Harvard School of Public Health) (Harvard Gazette).
dr. Katarina Bajec, a doctor from Belgrade, explains: "Although the smoke point of olive oil is quite high, frying is generally not recommended, as it is a way of preparing food that can lead to the formation of unhealthy compounds." (Harvard School of Public Health).
Although olive oil is great for health and can be used in a variety of cooking methods, frying is not the best choice. It is better to use it as a dressing for salads or for cooking at lower temperatures, where we can take full advantage of its healing properties without the risk of harmful compounds.
