A new government-funded study suggests that certain culinary oils, particularly seed oils like sunflower, canola, corn, and grapeseed, may be contributing to the surge in colon cancer cases among younger Americans. While speculation about the health risks of these oils has existed for some time, this research provides a closer look at how they might trigger inflammation and increase cancer risk.
The study, published in the Gut journal, examined tumor samples from over 80 colon cancer patients ranging in age from 30 to 85 years. The researchers found high concentrations of bioactive lipids—fatty substances produced during the metabolism of seed oils—within the tumors. These lipids are known to promote inflammation, potentially fueling tumor growth and hindering the body’s natural defense against cancer.
The findings suggest that the consumption of seed oils, which have become a staple in the American diet, might be a contributing factor to the rapid rise in colon cancer, particularly among those under 50. The study advocates for replacing seed oils with oils rich in omega-3 fatty acids, such as olive and avocado oils, to reduce these risks.
While some health professionals are sounding the alarm over seed oils, major cancer and heart disease organizations have yet to find conclusive evidence linking moderate consumption of these oils to cancer. However, experts like Dr. Christopher Gardner of Stanford University suggest that the shift toward using more unsaturated fats instead of saturated fats could help lower the risk of heart disease.
Read Also
Innovative surgery enables rapid liver regeneration in cancer patient
Bengaluru duo secures Rs 20.6 crore NIH grant for affordable cancer diagnostic
