Could the cooking oil you use daily pose a health risk? Discussions concerning the connection between cooking oils and cancer risk have been triggered by recent U.S. research. Dr. Sachin Trivedi, director of Medical Oncology at HCG cancer Centre, Colaba, addressed these worries by outlining the study's conclusions and emphasizing important preventative steps.
 
Is the study viable?
The research design, sample size, and data analysis of the U.S. study on cooking oils and cancer are some of the variables that will determine its validity. Even though the study offers insightful information, Dr. Trivedi emphasizes the need for additional thorough research. "To be more convincing, a study focused on cooking oils and cancer risk must include a large and diverse sample and control for other variables like diet and lifestyle," he says.

Furthermore, Dr. Trivedi says that a more comprehensive, cross-sectional study with participants from various geographic areas would yield more definitive findings because the study was only carried out in the United States. A direct correlation between particular types of oil and the risk of cancer would be further established by prospective follow-up research. "A wider geographical cross-sectional study followed by a prospective study will be needed to prove a direct link between type of oil and cancer," he states.
 
Can Cooking oil Cause Cancer? If Yes, Which Type Of oil Specifically?
Particularly when exposed to high temperatures, several cooking oils have been connected to an increased risk of cancer. "We are aware of the fact that certain oils, especially those rich in polyunsaturated fats, can become risky when heated at high temperatures," advises Dr. Trivedi. When oils like soybean, corn, and sunflower oil are fried, they release toxic substances including acrylamide and aldehydes. These substances can raise the chance of developing cancer and are recognized carcinogens.
 
Reusing oils for frying increases the risk. "The risk of cancer increases when oils are reused for frying again and again or when oils have undergone processing with trans fats," says Dr. Trivedi. The oil's structure is changed by repeated heating, creating hazardous compounds that are bad for your health.

However, oils high in monounsaturated fats, such as avocado and olive oils, are thought to be safer. "Oils such as olive and avocado oil, which are high in monounsaturated fats, are safer when used in moderation," according to Dr. Trivedi. Ultra-processed foods, which frequently include modified oils, may provide extra dangers, the study added.
 
Preventative Measures
Thankfully, there are strategies to lower the risk of cancer associated with cooking oil. "To minimize risk, it's advisable to use oils with higher smoke points, like avocado or olive oil, and avoid reusing oils," says Dr. Trivedi. Oils having a higher smoke point may tolerate higher temperatures before decomposing into toxic substances.

Another important preventative tactic is to change up your cooking techniques. While healthier cooking methods including steaming, boiling, grilling, or baking are advised, deep-frying should be avoided. These techniques minimize the generation of carcinogenic chemicals and eliminate the need for high-heat cooking.
 
 
 
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SIBY JEYYA

02/02/2025 11:22 AM