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Does frying foods with an oil like olive oil take away from the nutritional benefit?

April 26, 2017away benefit foods frying nutritional Oil olive oil

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Does frying foods with an oil like olive oil take away from the nutritional benefit?

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If an oil is used repeatedly for frying, nutritional components such as linoleic acid (an essential fatty acid) and tocopherols (natural antioxidants) can decrease. This will only happen when the same oil is used many times for frying. If you are using olive oil to fry one batch of food such as in stir-frying or even or a few batches of food, then the nutritional benefits of olive oil should not change. It is important to not heat oil to very high temperatures (above 400oF) or for long periods of time to avoid decreases in nutritional value.