Cooking oils affect longevity – which should be avoided

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A lot of attention is paid to the products consumed and drinks and their effect on life expectancy. However, few people think about how foods are prepared and how certain oils can significantly affect your health in the long term.

Cooking oils can contain unhealthy fats that raise cholesterol and blood pressure. However, there are many types of cooking oils that contain healthier fats and are better for your heart and longevity.

One way to replace unhealthy fats with healthier ones is to use non-tropical vegetable oils. This, in turn, can lead to the growth and survival of cancer cells, which will negatively affect life expectancy. Unlike other oils, the oil can be heated to higher temperatures before it starts to smoke.

According to the American Heart Association, tips for reducing unhealthy ways to cook with oils include:

• Don't deep fry as a cooking method
• If your oil smokes while cooking or if it catches fire, get rid of it and start over
• Don't reuse or heat the oil
• Buy cooking oils in smaller containers to avoid waste and store them in a cool, dark place, to keep them fresher for longer.

A separate study found an additional risk associated with repeated use of the oil and warned that it could increase the risk of colon cancer.

This is because oils that have broken down can increase the risk of developing cancer through mutations and changes in genes that initiate the spread of cancer.

On the other hand, oils that are made up of monounsaturated and saturated fats , more thermally stable. These include canola oil and olive oil, which have higher levels of monounsaturated fats such as oleic acid.