December 19th 2024.
According to a recent study, certain cooking oils may be linked to an increased risk of colon cancer. The study, published in the medical journal Gut, analyzed 80 patients with colon cancer in the US and found that oils like sunflower, canola, corn, and grapeseed were of particular concern.
The research revealed that these cooking oils can increase the risk of developing colon cancer in patients between the ages of 30 and 85. It also found that replacing these seed oils with oils containing omega-3 fatty acids, such as olive and avocado oil, could be beneficial for reducing the risk of colon cancer.
These seed oils, which are responsible for producing fat compounds in the body, have been found to cause inflammation due to their high levels of omega-6 and polyunsaturated fatty acids. Tim Yeatman, the lead author of the study, explained that consuming excess omega-6s can result in an immune-suppressed environment in the colon, allowing cancer cells to thrive.
Experts suggest swapping these unhealthy seed oils for healthier alternatives like olive and avocado oil. Olive oil, which is a key component of the Mediterranean diet, has been proven to have numerous health benefits. Avocado oil, on the other hand, has been linked to heart and eye health.
However, main cancer organizations in the US state that moderate consumption of these seed oils does not contribute to an increase in cancer cases. These oils were originally invented by candle maker William Procter in the 1900s and have since become a staple in American and global diets.
Although the rise in obesity and type 2 diabetes has been linked to the consumption of these seed oils, some experts suggest that the real culprit may be the growing consumption of processed foods in our diets. Professor Sarah Berry from King's College London explains that while these processed foods contain seed oils, they also contain high levels of sugar, salt, and other additives, making them lacking in nutrients.
In the UK, a recent report found that common fruits, vegetables, and spices contain "forever chemicals" called PFAs that can take centuries to break down in the environment. These chemicals can accumulate in the bodies of living organisms, including humans, and have been linked to serious health conditions such as cancer, high cholesterol, and high blood pressure in pregnant women.
Nick Mole from Pan UK expressed concern over the lack of choice for UK consumers when it comes to ingesting these harmful chemicals. He emphasized the need for a better understanding of the health risks associated with PFAs and for efforts to be made to exclude them from our food chain.
In conclusion, the study advises people to consume healthier oils instead of these seed oils, and experts urge for further research on the potential dangers of "forever chemicals" in our food. This article was first published on December 12, 2024.
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