A new US government-backed study published in Gut Journal has found that the use of popular cooking oils in ultra-processed diets may be a major risk factor for colon cancer among young Americans. The research analyzed tumor samples from 81 colon cancer patients and identified seed oils as potential culprits behind the disease.
Seed oils, which are highly refined and processed with bleaching, deodorizing, and heating, can lead to the creation of harmful compounds when heated at high temperatures. These toxic compounds can damage tissues and contribute to aging and chronic diseases, increasing the risk of cancer.
The study found that tumor samples contained significantly higher levels of oil-induced lipids compared to those derived from healthier fats within their malignant growths. These lipids are notorious for increasing levels of inflammation, aiding tumor proliferation, and hindering the body’s anti-cancer defenses.
To reduce the risk of colon cancer, scientists advise switching to oils with omega-3 fatty acids, such as olive or avocado oil. A diet high in fibre, including fruits, vegetables, and whole grains, can also significantly reduce the risk of colon cancer. Quitting smoking and alcohol is also crucial for avoiding this disease.
Some studies have found that consuming more olive oil may lower the risk of breast cancer and digestive system cancers. Peanut oil has also been shown to help lower LDL cholesterol and reduce heart disease risk due to its high content of monounsaturated and polyunsaturated fats.
Source: https://timesofindia.indiatimes.com/life-style/health-fitness/health-news/common-cooking-oil-fueling-colon-cancer-in-young-americans-what-a-new-study-says/articleshow/116260877.cms