A recent study published in the medical journal Gut has found a potential link between cooking oil consumption and colon cancer cases among youth. The researchers discovered that eating foods high in sunflower, canola, corn, and grapeseed oils may lead to inflammation in the body, which can develop into cancer.
However, by following some simple guidelines for using cooking oil, individuals can minimize their risk of colon cancer. Here are some tips:
* Select healthy oils: Choose oils with mono-unsaturated fats, such as extra-virgin olive oil and avocado oil, which are heart-healthy and suitable for low to medium-heat cooking.
* Consider smoke point: Opt for oils with a high smoke point, like avocado oil, when frying. Medium heat smoke points range from 350°F (177°C) to 400°F (204°C), making hazelnut oil, grapeseed oil, and refined sesame oils suitable for sauteing, pan-frying, and baking.
* Use them moderately: Even healthier oils are calorie-dense, so use them sparingly to maintain a balanced diet. Incorporate a variety of oils to benefit from different fatty acid profiles.
On the other hand, some cooking methods should be avoided:
* Deep frying is linked to increased cancer risk
* Reheating oil multiple times can create harmful byproducts like Total Polar Compounds (TPC) and trans fats
In addition to healthy cooking oil choices, incorporating a range of cooking methods, such as grilling, steaming, sauteing, or using air fryers, can also help reduce overall fat intake.
While the study focused on cooking oils, it is essential to note that some herbs may also have cancer-fighting properties. Here are five Ayurvedic herbs that may help cut down cancer risk:
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Source: https://timesofindia.indiatimes.com/life-style/health-fitness/health-news/best-and-worst-ways-of-using-cooking-oil-for-cutting-cancer-risk/articleshow/116442154.cms