Cancer is at the forefront of medical interest. Fortunately, researchers have uncovered a large number of risk factors so far, and the causative role of diet has come into sharp focus. Some genetic compounds derived from 4 natural oils can be toxic to the body. For this reason, it is better Avoid four vegetable oils when frying foods.
When heated, corn, sunflower, palm, and soybean oils release chemicals known as aldehydes – which have been linked to various types of cancer, some studies suggesting that toxic compounds may promote retinal oxidation and its conversion to retinoic acid..
This in turn can lead to Cancer cell growth And its survival, unlike other oils, sunflower oil can be heated to higher temperatures before it begins to smoke.
However, the oil is abundant in polyunsaturated fats that decompose into aldehydes when exposed to heat.
The bad taste and smell of aldehydes should act as a deterrent to their consumption, but consuming the hot oil anyway may lead to adverse health outcomes.
In an early research conducted by the University of Demonfort, according to the website ” expressThe researchers found that meals fried in vegetable oils contain 200 times more aldehydes than the daily amount recommended by the World Health Organization..
Interestingly, the study found that cooking with olive oil, lard, and butter produced significantly fewer aldehydes. The results suggest that coconut oil may be the healthiest of all oils..
However, health authorities have historically advised once morest regular consumption of saturated fats because they are directly linked to markers of heart disease such as high cholesterol..
Furthermore, some epidemiological studies indicate that there is no convincing evidence that exposure to aldehydes causes cancer in humans..
Even the World Cancer Research Fund suggests that eating small amounts of oils may instead provide health benefits by helping the body absorb vitamins..
Separate research has highlighted additional risks that come with reusing cooking oils, warning that doing so can increase the risk of colon cancer..
This is because hydrolyzed oils may increase the risk of cancer via mutations and altered genes that lead to the spread of cancer, on the other hand, oils consisting of monounsaturated and saturated fats tend to be more heat stable..
These include rapeseed and olive oil, both of which contain higher levels of monounsaturated fats such as oleic acid.
Separate research has highlighted additional risks that come with reusing cooking oils, warning that it can increase the risk of colon cancer, because degraded oils may increase the risk of cancer through mutations and altered genes that lead to the spread of cancer..
On the other hand, oils consisting of monounsaturated and saturated fats tend to be more heat stable. These include rapeseed and olive oil, both of which contain higher levels of monounsaturated fats such as oleic acid..
