A recent study has raised concerns about cooking oils commonly used worldwide, suggesting a potential link to cancer.
This follows a similar report from the previous week, highlighting the risks associated with certain types of oils.
Researchers have found that the high levels of unsaturated fats and processing methods may contribute to the development of cancerous cells.
Specifically, oils like vegetable oil, canola oil, and sunflower oil, which are widely used in cooking and processed foods, were found to potentially increase the risk.
The studies point to the role of oxidative stress and inflammation caused by these oils when exposed to high heat or prolonged usage
Experts are urging consumers to consider healthier alternatives, such as olive oil or coconut oil, which have been shown to have lower risks
While the findings are concerning, more research is needed to fully understand the long-term impacts of these cooking oils on human health.
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