UC Davis study finds 89% of avocado oil-labeled foods are adulterated

A study conducted by researchers at the University of California, Davis, has found that 89% of processed foods labeled as containing avocado oil were adulterated with other, cheaper oils. Out of 54 products tested, 48 failed to meet authenticity standards. The study revealed that 93% of tested potato chips, 71% of mayonnaises, and 100% of salad dressings labeled with avocado oil contained alternative oils.

In response, the Avocado Oil Manufacturers Association (AOMA) issued a statement calling the misrepresentation of the oil “unacceptable.” While acknowledging the value of the independent research, the AOMA expressed concerns regarding current international standards. The association noted that the 2024 Codex Alimentarius Standard for Named Vegetable Oils is a voluntary reference and may not fully account for the chemical diversity caused by different avocado varieties, geographic origins, and processing methods.