Cancer: The four cooking oils shown to ‘release’ toxic chemicals linked to the disease

Separate research has highlighted an additional risk that comes with reusing cooking oils, warning this can increase the risk of colon cancer.

This is because decomposed oils may increase the risk of cancer by mutation and altering the genes that initiate the spread of cancer.

Oils that consist of monounsaturated and saturated fats, on the other hand, tend to be more heat-stable.

These include rapeseed and olive oil, which both have higher levels of monounsaturated fats such as oleic acid.

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