Cooking Oils Used By Millions Linked To
Imagine if the oil in your kitchen could silently contribute to cancer. This unsettling thought has transitioned from mere speculation to scientific evidence for millions around the globe. Recent research highlights a potential link between commonly used cooking oils and heightened cancer risks
particularly colorectal cancer.
These findings aren’t just scientific discussions—they’re wake-up calls for households worldwide. Seed oils like sunflower, soybean, and canola are staples, yet their widespread use may carry significant health consequences. Are we trading long-term well-being for convenience? If so, how can we protect ourselves?
Study One: Cooking Oils Linked to Increased Cancer Risk
Published on December 10, 2024, in Gut, a study by researchers from the University of South Florida and Tampa General Hospital Cancer Institute sheds light on the role of processed food fats in colorectal cancer—the second deadliest cancer in the U.S.
Dr. Timothy Yeatman, the lead researcher, explained, “Cancer is like a chronic wound that won’t heal—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 that ultimately allows the cancer to grow.”
