Colon cancer Cases are increasing among young Americans, and one of the main risk factors could be the use of popular medications cooking oils In highly processed dietsThat’s what a new U.S. government-backed study published in Gut Journal has found.
A remarkable discovery: The study analyzed and identified the tumors of over 80 colon cancer patients Seed oils They are considered a potential cause of colon cancer, one of the fastest growing cancers in recent times.
These tumors were loaded with high concentrations bioactive lipidsThese are tiny fatty substances that accumulate during the metabolic breakdown of seed oils.
Consuming foods high in sunflower, canola, corn and grapeseed can trigger inflammation in the body, which can lead to the development of cancer. Chronic inflammation can also lead to heart disease, arthritis, metabolic syndrome or stroke.

Seed oils are heavily refined and processed through bleaching, deodorizing and heating, which can lead to the formation of harmful compounds. When heated to high temperatures and used for deep frying or high heat cooking, they can undergo oxidation, potentially producing toxic byproducts such as aldehydes.
These toxic compounds can damage tissue and contribute to aging chronic diseasesincrease the risk of cancer and lead to insulin resistance. Additionally, the refining process can also increase trans fat levels, which can lead to heart disease, high cholesterol, and high blood pressure. Weight gain may also occur.

Findings of the study

The study examined 81 tumor samples from people between the ages of 30 and 85.
These tumor samples contained significantly higher amounts of oil-induced lipids in their malignant growths than those derived from healthier fats.
These lipids are known to increase inflammation, support tumor proliferation, and hinder the body’s cancer defenses.

This is the right oil to prevent colon cancer

The team of scientists advised switching to oils Omega-3 fatty acids which are found in olive or avocado oil to prevent the risk of cancer.
Low fiber diet, high consumption of red meat, especially processed meat, overweight or obesity, alcohol consumption, tobacco smoking, hereditary genetic risk and family history, inflammatory bowel disease such as Crohn’s disease, polyps and a previous diagnosis of colon cancer are among the most common causes of colon cancer.