A recent government-backed study suggests that consuming certain types of culinary oils, particularly seed oils like sunflower and canola, may increase the risk of colon cancer in young Americans. The research analyzed over 80 tumor samples from individuals between 30 and 85 years old, finding high concentrations of bioactive lipids in these tumors.
These lipids are known to promote inflammation, aid tumor growth, and weaken the body’s defenses against cancer. To mitigate this risk, experts recommend switching to oils rich in omega-3 fatty acids, such as olive and avocado oil.
Several health organizations have stated that moderate amounts of seed oils, as part of a balanced diet, do not cause cancer. However, some health professionals argue that excessive consumption may pose risks.
A leading nutrition scientist at Stanford University School of Medicine emphasizes the importance of choosing healthier fats for cooking and food preparation. “Use plant oils or butter/lard instead,” he advises. The study’s findings are particularly concerning, as Americans consume nearly 100 pounds of seed oils annually, a staggering increase from the 1950s.
While more research is needed to confirm these findings, this study highlights the potential risks associated with consuming certain culinary oils and the importance of making informed dietary choices.
Source: https://www.themirror.com/lifestyle/cancer-warning-popular-cooking-oil-853985