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Choosing products made with avocado oil doesn’t necessarily mean you’re getting pure avocado oil. A new study found thatnearly 9 in 10 processed foods labeled as containing avocado oil also contained cheaper oils even though those oils weren’t listed on the ingredient label.
Chemical testing found signs of other oils in 93% of the chips, 71% of the mayonnaise products, and 100% of the salad dressings tested, raising questions about the authenticity of avocado oil used in processed foods. When consumers pay a premium for avocado or olive oil, they have a right to expect those oils are actually in the products they buy. Food manufacturers likewise need assurance that the ingredients coming from their suppliers are genuine.
Cheaper refined seed oils, including soybean, sunflower, safflower, and canola, were the main oils detected in the adulterated products. Avocado oil costs considerably more to produce than these common seed oils, and the FDA currently has no enforceable standards defining what qualifies as avocado oil or how it must be labeled.
Oil authenticity was assessed using fatty acid and sterol profiles that provide a chemical profile for edible oils. Researchers then simulated frying and emulsification to see whether processing could change those profiles. The laboratory experiments produced only minor changes, indicating that normal food processing was unlikely to account for the differences.
Some companies may unknowingly be using adulterated oil in their products. Because manufacturers often purchase oils through brokers or from several suppliers, problems can go unnoticed without regular testing. The source of the adulteration can be especially difficult to identify when the oil has passed through multiple layers of the supply chain.
The authenticity of oils used as ingredients in processed foods has received relatively little attention. More testing and monitoring could help ensure accurate labeling and give consumers greater confidence in products marketed with premium oil claims.
To view the original scientific study click below:
Authenticity of avocado and olive oils used as ingredients in commercially processed foods
Valine is an essential amino acid the body relies on to make proteins and support normal growth and tissue repair. Unlike some other amino acids, it cannot be produced naturally by the body, so it has to be consumed through food. A new study found that restricting dietary valine extended bothmedian and maximum longevityin male mice while improving overall healthspan in both male and female mice.
As we grow older, the communication networks connecting the brain’s nerve cells can begin to break down, slowing memory and thinking. A new study suggests that speaking many languages may help protect these networks. The more languages people spoke, the younger their brains appeared.
For many people, grabbing a hot drink in a disposable cup is part of their daily routine. Yet the container holding your coffee or tea may not be as harmless as it seems. New research suggests the very cup designed to keep your drink hot could also be releasing tiny plastic particles into it.
Not all disposable cups release microplastics at the same rate. Researchers found that the cup material and beverage temperature both affect how many tiny plastic particles leach into a drink. Although microplastics were detected across all temperatures tested, hotter beverages triggered significantly greater particle release.
Measuring less than 5 millimeters, microplastics have emerged as an increasing public health concern. These tiny particles can enter the body through food, beverages, or the air we breathe, where they may build up in organs including the lungs and digestive system and contribute to inflammation and other health problems.
The study combined evidence from previous research with new laboratory testing. Researchers first reviewed 30 published studies, compiling 237 observations to assess how variables such as water temperature and soaking time influenced microplastic release. They then tested two popular types of disposable cups, those made entirely of polyethylene (PE) and paper cups with a polyethylene coating, to compare how much microplastic each released.
Researchers found that hot water caused the surface of polyethylene (PE) cups to become increasingly rough and irregular, a sign of physical degradation that likely contributed to greater microplastic shedding. By comparison, paper cups coated with polyethylene maintained smoother surfaces with less visible damage, which may have helped limit the release of plastic particles.
The study estimated that a single 10-ounce hot beverage consumed each day could add hundreds of thousands of microplastic particles to a person's yearly intake. Drinks served in polyethylene (PE) cups were associated with roughly 360,000 particles per year, while polyethylene-coated paper cups were estimated to release about 240,000 annually.
The healthiest and most environmentally friendly choice is a reusable cup made from stainless steel, glass or ceramic. Because these materials are non-reactive, they won't break down or release chemicals or plastic particles when filled with hot beverages.