News Desk

A recent study led by the U.S. government has revealed that popular cooking oils commonly used in ultra-processed Western diets, such as sunflower, grapeseed, canola, and corn oil, may significantly increase the risk of colon cancer.

The research highlights that seed-based oils can trigger chronic inflammation in the body, a major factor behind severe diseases like cancer. While the link between cooking oils and colon cancer had previously lacked definitive evidence, this study analyzed tumor samples from patients aged 30 to 85 and found that seed-derived oils could be a potential contributor to the disease.

Published in the journal Gut, the study uncovered that tumors in the colon contained high levels of bioactive lipids — small, fatty molecules produced when the body metabolizes seed oils. These lipids promote inflammation, disrupt the body’s natural healing process, and accelerate tumor growth.

The researchers emphasized the need to replace seed-derived oils with healthier alternatives rich in omega-3 fatty acids, such as olive oil and avocado oil, which may help lower the risk of colon cancer.

The study suggests limiting the use of seed oils in diets and adopting healthier cooking oils to reduce the likelihood of developing life-threatening illnesses like cancer. By making informed dietary choices, individuals can take proactive steps to safeguard their health.