Tag: Cooking oil quality

While chemically all oils are weak acids, the term "acidic" typically refers to the concentration of free fatty acids (FFAs), a key indicator of quality and freshness. A high percentage of FFAs in oil suggests improper processing, poor storage, or degradation, leading to undesirable flavors and reduced health benefits. Understanding which oil is acidic based on its FFA content, rather than its taste, is crucial for making informed culinary choices.

According to a study published in the journal *Lipids in Health and Disease*, non-alcoholic fatty liver disease (NAFLD) patients exhibit significantly higher serum free fatty acid (FFA) profiles compared to healthy individuals. This elevation, known as a high FFA, serves as a crucial indicator of underlying metabolic health issues or the degradation of edible fats and oils.

The quality of extra virgin olive oil, a contender for the least acidic oil, is defined by having a free fatty acid content below 0.8%. For consumers concerned with flavor and health, understanding which cooking oil is the least acidic is key to selecting premium products.