Study Raises Questions About Avocado Oil Claims in Processed Foods
Comparing avocado oil in processed foods

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  • Key Point: Researchers evaluated oils extracted from 74 commercial chips, mayonnaise, and salad dressings labeled as containing avocado oil or olive oil.
  • Why it Matters: Avocado oil and olive oil are often promoted as premium ingredients, which may influence consumer perceptions of healthfulness and quality.
  • Major Finding: Avocado oil–labeled products were frequently inconsistent with authentic avocado oil: 93% of chips, 71% of mayonnaise, and 100% of salad dressings tested were classified as inconsistent.
  • Contrast: Olive oil–labeled products performed better, with 90% of chips and 100% of mayonnaise and salad dressings classified as consistent with authentic olive oil.

For New York physicians counseling patients who are trying to make healthier food choices, front-of-package claims can create real confusion. Many patients assume that products labeled as made with avocado oil or olive oil contain those oils as the primary fat source, especially when those ingredients are marketed as premium or healthier alternatives.

A new study from UC Davis, published in Applied Food Research, examined the authenticity of avocado oil and olive oil used as ingredients in commercially processed foods. Researchers analyzed oils extracted from 74 commercial chips, mayonnaise, and salad dressings labeled as containing avocado oil or olive oil and evaluated them using established fatty acid and sterol markers.

The findings were striking. Among avocado oil–labeled products, 93% of chip samples, 71% of mayonnaise samples, and 100% of salad dressing samples were classified as inconsistent with authentic avocado oil. In contrast, olive oil–labeled products showed substantially better consistency, with 90% of olive oil chips and 100% of olive oil mayonnaise and salad dressings classified as consistent with authentic olive oil.

The study also found that price alone was not a reliable indicator of authenticity. Products labeled with avocado oil or olive oil often carried a price premium over comparable vegetable oil products, but researchers concluded that consumers cannot rely on retail price alone to determine whether a product’s oil composition matches its label claims.

Importantly, the researchers noted that typical frying and emulsification did not substantially alter the oil authenticity markers, suggesting that the major compositional differences observed were unlikely to be explained by normal processing alone.

This study does not replace individualized nutrition guidance, and it does not evaluate every product on the market. However, it does reinforce the importance of transparency, labeling accuracy, and evidence-based consumer education. MSSNY will continue to share research that helps New York physicians stay informed about issues affecting patient health, nutrition choices, and public trust.

Authenticity of Avocado and Olive Oils Used as Ingredients in Commercially Processed Foods (Science Direct, Lopez-Alvarez, Li, Vizgordiski, Wang, 7/15).

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