Doctors are warning against the dangers of cooking oil, citing links to an increase in colon cancer rates. A new study by the University of South Florida and Tampa General Hospital has found that seed oils such as sunflower, grapeseed, canola, and corn may be contributing to chronic inflammation, which is a possible factor in colon cancer.
The study analyzed tumors from over 80 people diagnosed with colon cancer between the ages of 30 and 35. It identified seed oils as a possible cause, citing increased levels of bioactive lipids, small oily molecules created by the body when it metabolizes these oils rather than “healthier” fats.
Bioactive lipids are linked to inflammation and can harm the body’s natural healing process, contributing to tumor growth. Dr. Timothy Yeatman, author of the study, warns against unhealthy diets found in Western regions: “If your body is living off daily ultra-processed foods, its ability to heal that wound decreases due to the inflammation and suppression of the immune system.”
Yeatman emphasizes that he’s not “demonizing” seed oils but rather warns against excessive use. He suggests reducing seed oil intake by eating healthier options like salmon instead.
Another study found that cancer patients who remove seed oil from their diet may be able to slow tumor growth. The study looked at 100 men with early-stage prostate cancer and showed signs of slowed growth when they reduced their intake of foods with vegetable oil and ate more “healthy” fats.
Researchers believe oils rich in omega-3 fatty acids, such as avocados and olives, are a healthier option than seed oils. However, major US health institutions have stated that consuming moderate amounts of seed oils has not been linked to increased cancer rates.
Source: https://www.lbc.co.uk/news/doctors-warn-against-dangers-of-cooking-oil-amid-links-to-colon-cancer-increases