Health-conscious foodies, brace yourselves! If you feel good about swapping out animal fats for plant-based oils, this might shock you. Renowned oncologist Professor Justin Stebbing has shared some eye-opening findings: those innocent-looking seed oils we drizzle on salads and use for sautéing? They may be causing harm, especially when it comes to certain types of breast cancer.
Here’s the deal: Stebbing’s latest research suggests that linoleic acid—a major component in oils like soybean, sunflower, and corn—can become problematic when heated to high temperatures. In this state, it may promote the growth of some breast cancer cells.
But before you purge your pantry, it’s important to know that linoleic acid is an essential omega-6 fatty acid. Our bodies can’t produce it, so we have to get it from food. The problem isn’t the acid itself—it’s how we use it. Too much of it can become a health hazard, especially when exposed to high heat.
In Stebbing’s lab experiments, heated seed oils appeared to accelerate the growth of certain cancer cells. We get it—seed oils are affordable, widely available, and neutral in flavor. But their high linoleic acid content doesn’t make them the best match for high-heat cooking.
Stebbing isn’t suggesting we ban seed oils altogether. Instead, he’s urging us to rethink how we cook. “It’s not just about what’s in your food,” he says. “How you prepare it can make a huge difference to your health.”
So here’s the bottom line: It’s not just which oil you use, but how you use it. We already know that repeatedly reheating or using oil can produce harmful compounds. These can lead to inflammation and cellular damage, which are not exactly the side effects we aim for.
Looking for safer alternatives? Some experts recommend olive oil, avocado oil, and grape seed oil. These oils handle heat better and don’t break down as easily. Still, no matter what oil you choose, try not to overheat it, and please don’t reuse oil. Even one reheating session can alter its chemical structure in harmful ways.
This isn’t just a seed oil issue—it’s a cooking habit issue. Are we overheating oils? Are we reusing them because they still “look fine”? These everyday habits might be setting us up for long-term health risks.
Oil isn’t just a background ingredient—it’s a key player that can influence our well-being. While researchers continue to investigate the full story, being mindful of cooking temperatures and using fresh oil is a smart, simple way to stay healthier.
Sometimes, the most basic ingredients in our kitchen deserve the most respect. Let’s give our oils the attention they’ve earned.
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