Truth about cooking oils and cancer: They’ve also been linked to dementia and diabetes. Now doctors reveal exactly what temperature fills them with cancerous toxins, which are the worst…
What are the safest cooking oils to use to minimize cancer risk?
Interview: The Truth About Cooking Oils and Cancer
time.news Editor: Welcome, Dr. Emily Carter,a leading nutritional scientist specializing in dietary fats and their health impacts. Thank you for joining us today to discuss the concerning relationship between cooking oils and various health risks, including cancer.
Dr.Emily Carter: Thank you for having me. It’s a crucial topic that affects many people as cooking oils are a staple in our diets.
Editor: Recent studies have highlighted a potential link between certain cooking oils and increased cancer risk, specifically colon cancer. Can you explain the findings?
Dr. Carter: Certainly. A recent study published in the journal Gut indicates that seed oils, wich include corn, soybean, safflower, and sunflower oils, may contribute to inflammation and an increased risk of colon cancer due to their high linoleic acid content, an omega-6 fatty acid [1[1[1[1][2[2[2[2].
Editor: That’s alarming.What specific factors in these oils might make them hazardous when used for cooking?
Dr.Carter: One important factor is their smoke point. When oils are heated beyond their smoke point, they can break down and produce harmful compounds, including free radicals, which are linked to cancer.Additionally, prolonged high-temperature cooking can lead to the formation of toxic substances that may also affect health negatively [3[3[3[3].
Editor: Speaking of smoke points, what are some recommended safe temperatures for cooking oils?
Dr. Carter: It varies by oil. Generally, oils like olive oil and avocado oil are stable at higher temperatures compared to seed oils. Extra virgin olive oil has a smoke point around 375°F (190°C) and is considered safe for most cooking methods, while oils like canola or sunflower oil can start breaking down around 400°F (204°C) [3[3[3[3].
Editor: Besides cancer, you mentioned other health risks like dementia and diabetes. How do they connect to cooking oil consumption?
Dr. carter: A diet high in omega-6 fatty acids, especially from processed seed oils, may lead to chronic inflammation, which is a risk factor for various diseases, including dementia and type 2 diabetes. Replacing those oils with healthier fats, such as olive oil or coconut oil, can help reduce these risks {{1](https://www.yahoo.com/lifestyle/cooking-oils-may-linked-colon-165653384.html)}.
Editor: What practical advice would you offer to our readers who are concerned about the oils they use?
Dr. Carter: First,I recommend checking labels and choosing oils high in monounsaturated fats,like olive oil and avocado oil. Be mindful of the cooking method—using low to medium heat can help preserve the integrity of the oil. Lastly, consider diversifying your cooking oils to include different sources to balance nutrient intake and avoid overconsumption of any single type of fat [3[3[3[3].
Editor: Thank you, Dr. Carter, for sharing your insights. This data is invaluable as readers strive to make healthier choices in their kitchens.
Dr. Carter: Thank you for having me, and I hope this helps your audience make informed decisions about their cooking oils!
Editor: Absolutely. We encourage all our readers to consider this information seriously as they plan their meals and choose their cooking oils.
. and how to protect yourself