Cancer: When fried, four oils release toxins that promote disease

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Some studies show that cooking with oil may be more dangerous than cooking with saturated fat.

Cooking habits affect people's susceptibility to cancer. There is research showing that four cooking oils release toxic chemicals linked to disease when cooked.

“Some compounds released from the four natural oils can be toxic to the body. For this reason, such oils should not be used for frying food. In particular, corn, sunflower, palm, and soybean oils begin to release chemicals known as aldehydes when heated,” the scientists state.

In particular, a study conducted by DeMontfort University showed that foods fried in oil contain 200 times more aldehydes than the daily limit recommended by WHO. Experts believe that these substances are oxidized in the body, thus forming compounds that can contribute to the growth and survival of cancer cells.

In turn, another common cooking oil – sunflower – is more resistant to frying: this oil can be heated to higher temperatures. However, the oil should not be heated until it smokes: it is rich in polyunsaturated fats, which break down into aldehydes when heated strongly.

When talking about which fats are the best for cooking, the researchers noted: olive oil, natural lard and butter are associated with much lower amounts of aldehydes produced during frying. According to scientists, oils consisting of monounsaturated and saturated fats are more thermally stable.

In addition, experts advise not to reuse oil in which some products have already been fried. Available data indicate that the oil in this case becomes a potential carcinogen, increasing the likelihood of colon cancer.