Is that food really made with 100% avocado oil? Likely not

If you are buying chips, mayonnaise, or salad dressings labeled as containing avocado oil, you are likely paying for a product that is not what the label claims. A new study from the University of California, Davis, tested 54 commercial products that listed avocado oil as their primary fat source. The results indicate that 89 percent of these items contained other, cheaper oils, such as soybean oil, rather than the pure avocado oil consumers expected.

Selina Wang, a professor of food science at UC Davis and the lead author of the report, notes that the price of a product does not serve as a reliable indicator of its authenticity. Whether you buy a budget brand or a premium option, the risk of finding adulterated oil remains high. This study highlights a significant gap in oversight for a market that has expanded rapidly in recent years.

Researchers compared these findings against olive oil products, which showed a much higher rate of purity. The widespread nature of this issue points to an industry that lacks clear quality standards. While other cooking oils have faced similar problems in the past, the current lack of regulations for avocado oil allows manufacturers to blend in cheaper alternatives to maximize profit margins.

Experts suggest that the health halo surrounding avocado oil often drives consumers to pay a higher price. Nutritionists, however, point out that there is limited direct evidence regarding the health benefits of the oil itself, especially when compared to the well-documented benefits of eating the whole fruit or using extra virgin olive oil. The industry is now attempting to organize and set standards, but for now, buyers should be skeptical of premium claims on processed food labels.