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Seed oils, like canola and soybean oil, have gotten a bad rap lately. Their use in ultra-processed foods has led many consumers to believe—despite mixed evidence—that this category of oil can cause inflammation and other adverse health effects. As a result, many brands have reformulated products with avocado or olive oil, marketing them as healthier alternatives. But a new study reveals that these products marketed as containing premium oils may not be as pure as we thought.
Avocado oil, in particular, is a popular alternative because it can withstand high heat, contains heart-healthy fats, and helps the body absorb vitamins. But as it turns out, many products that claim to have been made with avocado oil may actually have been adulterated with cheaper oils.
A recent study analyzing 54 products labeled as containing avocado oil found that most had oil compositions inconsistent with those of authentic avocado oil. In fact, a whopping 100% of salad dressings, 93% of chips, and 71% of mayonnaises tested showed evidence consistent with substitution or dilution with other vegetable oils.
Products tested in the study, conducted by researchers at the University of California, Davis, were purchased in California between 2025 and 2026 from local stores and online retailers. The study included dozens of products from well-known brands, though the authors note it may not represent the entire U.S. market.
Plus, only two lots of each product were tested, and the results “do not represent an ongoing or real-time monitoring program,” according to the research document. “Ingredient sourcing, suppliers, and formulations can and do change, and a result from this study may not reflect a product’s current composition.”
Here’s a full list of products tested.
The following brands had products tested in the study whose oil compositions were inconsistent with authentic avocado oil or olive oil, suggesting they may have contained other vegetable oils:
The following brands had products that were compositionally consistent with authentic avocado oil or olive oil:
Researchers say their findings highlight a need for greater oversight of premium oils used in processed foods. They suggest companies do more to test and verify the quality of ingredients that they source.
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