These 4 Cooking Oils Release Toxic Chemicals, Trigger Cancer

JAKARTA – A number of cooking oil can release toxic chemicals that cause cancer . Research shows that cooking with vegetable oils is more harmful than using saturated fats, such as butter and lard.

Reporting from Express, Friday (29/4/2022) some genetic compounds derived from four natural oils can be toxic to the body. For this reason, four vegetable oils are best avoided when frying food.

When heated, corn, sunflower, palm and soybean oils release chemicals known as aldehydes. These toxic chemicals have been linked to various types of cancer.

Several studies have shown that toxic compounds can increase the oxidation of retinaldehyde, turning it into retinoic acid. This in turn can lead to the growth and survival of cancer cells.

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Unlike other oils, sunflower oil can be heated to a higher temperature before it starts to smoke. However, the oil is rich in polyunsaturated fats which break down into aldehydes when exposed to heat.

In a preliminary study conducted by DeMonfort University, researchers found that foods fried in vegetable oil contained 200 times more aldehydes than the daily amount recommended by the World Health Organization (WHO).

Interestingly, the study found that cooking with olive oil, lard and butter resulted in significantly lower amounts of aldehydes. The findings suggest coconut oil may be the healthiest of all oils.

However, it is advised not to consume saturated fat on a regular basis as it is directly linked to the causes of heart disease such as high cholesterol. Moreover, several epidemiological studies have shown no convincing evidence that aldehyde exposure causes cancer in humans.

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On the other hand, The World Cancer Research Fund states that ingesting small amounts of the oil may instead offer health benefits by helping the body absorb vitamins.

Separate studies have highlighted the additional risk that comes with reusing cooking oil, namely increasing the risk of colon cancer. This is because the decomposed oil can increase the risk of cancer through mutations and altering the genes that initiate the spread of cancer.

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