Warning: Common Cooking Ingredient Linked to Aggressive Breast Cancer

Seed Oils May Increase Risk of Deadly Breast Cancer

Experts caution that using seed oils like sunflower and soybean in cooking could unknowingly raise the risk of a dangerous form of breast cancer. Linoleic acid, a type of fat found in these oils, is believed to fuel cancer cells when heated during cooking, according to Professor Justin Stebbing, an oncologist from Anglia Ruskin University.

Study Reveals Disturbing Connection

A recent study conducted at Weill Cornell Medicine in New York found that linoleic acid overstimulates a key control center inside cells, leading to the growth of triple-negative breast cancer, the most aggressive form of the disease. Mice fed a high linoleic-acid oil diet developed significantly larger tumors, and human patients with this type of breast cancer had high levels of linoleic acid in their blood samples.

New Treatment Hope for Triple-Negative Breast Cancer

Last year, Australian scientists introduced a promising new pill, CDDD11-8, which could potentially slow the growth of triple-negative breast cancer cells. This breakthrough treatment option offers hope for women facing this aggressive form of the disease.

Expert Advice: Moderation is Key

Professor Justin advises moderation and selectivity in using seed oils, especially for high-risk individuals. While the findings highlight the role of linoleic acid in triple-negative breast cancer, maintaining a balanced, wholefood diet rich in fruits and vegetables remains crucial for cancer prevention.