Every fact on this site, with its evidence grade, its caveats, and a link to the source.
We start you on the strong ones: findings that have been replicated or come from one large, well-controlled study. Moderate and weak facts are here too, labeled for what they are. Use “Link to this fact” to share a single card.
Indoor air / Measured in people or real products
Frying with peanut oil (29.1% linoleic acid) produced more oxidized volatile byproducts than frying with olive oil (5.01% linoleic acid), consistent with peanut oil's greater share of double bonds available for hydroxyl-radical attack.
Moderate evidence: Single comparative cooking session per oil, not replicated; ingredients also differed between sessions.
Source: Deng 2026, Environment International Link to this fact
Information, not medical advice. See also: myths we won’t tell you.