Partially due to the hole in our ozone layer which increases the level of UVR.
This type of research is huge for us. I can get sunburnt on a normal summers day within 20-30 minutes of sun exposure without sunscreen, whereas I can spend hours in European summers and not burn.
General idea is that because polyunsaturated fats are highly unstable when heated/exposed to oxygen that a person with high amounts of stored polyunsaturated fats in their own fat underneath their skin will react more severely to sun exposure and cause sun burn more easily.
And olive oil is an unsaturated fat. It has more monounsaturated fats than seed oils but still contains polyunsaturated fats. You’d really need to stick to only butter and tallow to really maintain a low Pufa diet, as well as avoid high Pufa foods like fish and fish oils.
The idea is your stored fat should be primarily saturated fats that are stable when exposed to heat and oxygen.
That might be the case, but then you'd need to weight up the health benefits of perhaps just using a high SPF sunscreen instead of increasing your intake of saturated fats.
I am convinced we're going to see similar numbers here in California in the near future due to the extreme dry summers we've been experiencing. Very high UV index on those days. In particular, I'm concerned about California kids who spend vast amounts of time outdoors. Sports outside on high UV days lead to lots of exposure. I'm not sure parents who are indoors during the workday understand the amount of sun exposure their children are getting in California.