The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
the peroxide values for avocado oil in general are lower but they do range from about 17 to the lowest is probably two or three milli equivalents per kilogram and probably just visually i would say that the average here is probably something like six milli equivalents per kilogram
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the majority are oxidized even before they get to the consumer this is the problem with these oils we should not be refining oils out of avocado we should not be refining oils out of olives unless we are drinking it immediately and why would you do that why would not just eat the olive which actually tastes pretty horrible and tannic if you've ever had these without brining them although a brined olive is good and why would you not just eat the avocado why would you use avocado oil oh i want it on my salad we've talked about that previously so if you read this paper in more detail you'll find that the majority of the samples of avocado oil are also tainted with soybean oil so at this point we have high peroxide values for both of these oils that really don't meet international standards and suggest a significant degree of rancidity of these oils before you eat them along with adulteration of soybean oil and other vegetable oils for the avocado oil which is rampant and even present in the olive oils
our results show the majority of commercial samples were oxidized before reaching the expiration date listed on the bottle
only three of the 22 oils met those limits
they will become rancid and oxidized when you're cooking with them
be careful because many avocado oils are cut with seed oil so know the quality of your avocado oil