UC Davis study finds 89% of avocado oil products fail authenticity tests

A study conducted by researchers at the University of California, Davis, has revealed widespread authenticity issues regarding avocado oil in processed foods. The research, published in Applied Food Research, examined 74 processed products, including 54 items labeled as containing avocado oil and 20 labeled as containing olive oil.

Of the 54 products marketed as containing avocado oil, 48—approximately 89 per cent—failed to match the chemical profiles of authentic avocado oil. The study found significant discrepancies across various food categories: 100 per cent of tested salad dressings, 93 per cent of avocado-oil-labeled chips, and 71 per cent of mayonnaise products were inconsistent with authentic oil.

Researchers identified these inconsistencies by extracting oils from finished products and analyzing their fatty-acid and sterol profiles. While the findings highlight a major issue with ingredient authenticity and misleading labeling in premium-priced goods, the study did not establish that the products were unsafe for consumption.