Smoke Point Of Oils

According to the American Heart association, replacing bad fats (saturated and trans) with healthier fats (monounsaturated and polyunsaturated) is better for your heart. One way you can do this is by choosing healthier non tropical vegetable oils for cooking and preparing food. The main purpose of using cooking oil is to quickly transfer heat to the food that’s being cooked. This is why frying is usually quicker than other cooking methods, such as boiling or roasting. Cooking oil has good tolerance against high temperatures, which means it doesn’t boil or break down right away.

In addition, cooking oil can provide additional flavor, depending on what it’s made of, and bring out the fat-soluble nutrients in the other ingredients. When used in baking, it can help with moisture retention, as well as tenderizing and leavening the ingredients.

What is Cooking Oil Smoke point?

The smoke point of an oil  can be defined as  the temperature at which the oil begins to break down and starts to smoke. Despite the many advantages of cooking , one of the main issue with some cooking oil  is that when heated, they releases trans fat, free radicals and toxins that can leach into your food and wreak havoc on your health. This explains why you need cooking oil with a high smoke point with a healthy balance of Omega 3 to Omega 6 fatty acids, antioxidants and vitamins especially for high heat cooking.

Omega-3-fatty acids are polyunsaturated fatty acids and are associated with many health benefits. According to a study published in 2001 by the American Medical Association, eating fish high in omega-3-fatty acids has significant health benefits. They promote anti-depressant and anti-inflammatory effects, improve mental skills in children, and reduce the chances of thrombotic infarction, which is a kind of stroke where a blood clot clogs an artery in the brain destroying brain tissue.

Knowing the smoke point of oils is important because heating oil to the point where the oil begins to smoke produces toxic fumes and harmful free radicals. Frying with some type of oil destroy omega-3-fatty acids quicker and also add more fat to the food. One study research found that frying tuna destroyed nearly 80% of the omega-3 fatty acids in them.

Healthy Oil Recommendation based On Smoke Point

Smoke Point Of Oils

For high temperature cooking

For high temperature cooking, it is best to select cooking oils with a high smoke point. This will reduce the likelihood of the release of trans fat, free radicals and toxins that can leach into your food and wreak havoc on your health when heated

Smoke Point Of Oils

For low temperature cooking

For low temperature cooking, or adding to dishes and salad dressings, it is best to choose oils with a higher Omega-3 fatty acids because they promote healthy cells and decrease stroke heart attack risk in addition to other  significant health benefits.

Smoke Point of Oils Reference for Various Cooking Oil and Fats

Types Cooking Oils / Fats Smoke Point °C Smoke Point °F Omega-6: Omega-3 Ratio
(plus other relevant fat information)
Unrefined flaxseed oil 107°C 225°F 1:4
Unrefined safflower oil 107°C 225°F 133:1
Unrefined sunflower oil 107°C 225°F 40:1
Unrefined corn oil 160°C 320°F 83:1
Unrefined high-oleic sunflower oil 160°C 320°F 40:1, 84% monosaturated
Extra virgin olive oil 160°C 320°F 73% monounsaturated, high in Omega 9
Unrefined peanut oil 160°C 320°F 32:1
Semirefined safflower oil 160°C 320°F 133:1, (75% Omega 9)
Unrefined soy oil 160°C 320°F 8:1 (most are GMO)
Unrefined walnut oil 160°C 320°F 5:1
Hemp seed oil 165°C 330°F 3:1
Butter 177°C 350°F 9:1, Mostly saturated & monosaturated
Semirefined canola oil 177°C 350°F 2:1
[ (56% Omega 9), 80% Canola is GMO.]
Coconut oil 177°C 350°F 86% healthy saturated, lauric acid (has antibacterial, antioxidant, and antiviral properties).  Contains 66% medium chain triglycerides (MCTs).
Unrefined sesame oil 177°C 350°F 138:1
Semirefined soy oil 177°C 350°F 8:1
Vegetable shortening 182°C 360°F mostly unhealthy saturated, Trans Fat
Lard 182°C 370°F 11:1 high in saturated
Macadamia nut oil 199°C 390°F 1:1, 80% monounsaturated, (83% Omega-9)
Canola oil (Expeller Pressed) 200°C 400°F 2:1, 62% monounsaturated, 32% polyunsaturated
Refined canola oil 204°C 400°F 3:1, 80% of Canola in US in GMO.
Semirefined walnut oil 204°C 400°F 5:1
High quality (low acidity) extra virgin olive oil 207°C 405°F 13:1, 74% monosaturated (71.3% Omega 9)
Sesame oil 210°C 410°F 42:1
Cottonseed oil 216°C 420°F 54:1
Grapeseed oil 216°C 420°F 676:1, (12% saturated, 17% monounsaturated)
Virgin olive oil 216°C 420°F 13:1, 74% monosaturated (71.3% Omega 9)
Almond oil 216°C 420°F Omega-6 only
Hazelnut oil 221°C 430°F 75% monosaturated (no Omega 3, 78% Omega 9)
Peanut oil 227°C 440°F 32:1
Sunflower oil 227°C 440°F 40:1
Refined corn oil 232°C 450°F 83:1
Palm oil 232°C 450°F 46:1, mostly saturated and monosaturated
Palm kernel oil 232°C 450°F 82% saturated (No Omega 3)
Refined high-oleic sunflower oil 232°C 450°F 39:1, 84% monosaturated
Refined peanut oil 232°C 450°F 32:1
Semirefined sesame oil 232°C 450°F 138:1
Refined soy oil 232°C 450°F 8:1 (most are GMO)
Semirefined sunflower oil 232°C 450°F 40:1
Olive pomace oil 238°C 460°F 74% monosaturated, high in Omega 9
Extra light olive oil

Ghee (Clarified Butter)

242°C

252°C

468°F

485°F

74% monosaturated, high in Omega 9

0:0, 62% saturated fat

Rice Bran Oil 254°C 490°F 21:1, Good source of vitamin E & antioxidants
Refined Safflower oil 266°C 510°F 133:1 (74% Omega 9)
Avocado oil 271°C 520°F 12:1, 70% monosaturated, (68% Omega-9 fatty acids)
High in vitamin E.

 

 

Our Top 3 Picks

Olive oil- “Olive oil a basic ingredient of the heart-healthy Mediterranean diet and is best for drizzling on salads, pasta, and bread. It’s okay to use the oil for a quick sauté or for baking, but it has a low smoke point making it a bad candidate for deep frying.

Canola oil- According to the U.S. Food and Drug Administration (FDA) 1 1/2 tablespoons of canola oil a day may reduce the risk of coronary heart disease when used instead of saturated fat. Canola oil has a higher smoke point than olive oil and can be used safely for cooking at high temperatures.  

Palm oil – is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms, primarily the African oil palm Elaeis guineensis, and to a lesser extent from the American oil palm Elaeis oleifera and the maripa palm Attalea maripa. The health benefits of red palm oil come from its red color as it is very high in the antioxidants beta-carotene and lycopene, as well as tocotrienols, a form of vitamin E that has shown to be cardio-protective.

Flaxseed oil- Flaxseed oil is a good source of alpha-linoleic acid (ALA), one of three omega-3 fatty acids (olive and canola oils also contain omega-3s). You need dietary omega-3s since your body cannot make them on its own. Omega-3 fatty acids reduce inflammation, and thus may help lower the risk of cancer, according to the MD Anderson Cancer Center. Flaxseed oil should not be heated, so it’s best to use in cold dishes like smoothies or salads.

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Public Health Nigeria an Interdisciplinary public health movement focused on health education, advancing fair public health policies, promoting fitness, healthy diets, responsible behavior, community health and general well-being.

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