WASHINGTON : A recent study published in the medical journal Gut and revealed a potential link between cooking oils and increasing colon cancer cases among young people.
Tumors analyzed in the study were found to contain greasy substances formed during the metabolic breakdown of seed oils such as sunflower, canola, corn, and grapeseed oil.
These oils, when consumed in excess, may trigger chronic inflammation, a condition linked to cancer and other serious diseases.
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Researchers emphasized the importance of using stable, healthy cooking oils to minimize cancer risks.
Options like extra-virgin olive oil, avocado oil, and algae oil, rich in antioxidants and healthy fats, were recommended for safer cooking practices.
The study also warned against overheating oils beyond their smoke point, as this can release harmful compounds like free radicals and acrolein, which increase cancer risk.
Reusing oil multiple times or consuming highly processed oils like soybean and palm oil, high in trans fats and saturated fats, should be avoided.
Experts recommend adopting cooking methods requiring less oil, such as steaming or grilling, and incorporating a variety of oils to ensure a balanced intake of fatty acids.
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