Can Cooking Oils Increase Cancer Risk? Insights from Cancer Experts in Kakinada
When it comes to preventing cancer, lifestyle and diet choices play a huge role. One of the most debated topics today is the type of cooking oils we use daily. Social media is flooded with claims—some say seed oils are harmful, while others promote animal fats like beef tallow as healthy alternatives. But what does science say? Is there a real connection between the oils you use and your risk of cancer?
To understand this better, experts like Dr. Pradeep Bhaskar, MBBS, DNB (Radiation Oncology), FIGRS, and Consultant Radiation Oncologist, emphasize the importance of a balanced diet and informed choices. Recognized as a leading cancer specialist in Kakinada, Dr. Bhaskar often educates patients about dietary habits that support better health outcomes during and after cancer treatment in Kakinada.
Understanding Seed Oils and Their Health Impact
Seed oils are extracted from various plant seeds such as canola, soybean, corn, sunflower, safflower, and flaxseed. These oils are rich in unsaturated fats, which are generally considered healthier than saturated fats found in animal-based products.
Organizations like the American Heart Association recommend replacing saturated fats with unsaturated fats to support heart and overall health. While seed oils are high in omega-6 fatty acids—which have been linked to inflammation when consumed in excess—they are not inherently dangerous. Our bodies need both omega-6 and omega-3 fatty acids for essential functions.
However, it’s important to note that the health risks associated with seed oils often arise from their use in ultra-processed and deep-fried foods, not from moderate use in home cooking.