Linoleic acid, which is in certain vegetable oils, has been linked to aggressive cancer like a teacher warned people to use it in moderation to avoid future problems
The British were warned by a best doctor of the dangers of a daily kitchen ingredient that has proven to be linked to cancer.
Experts think that a common fat found in seed oils called linoleic acid can react and grow cancer cells and even multiply. Consequently, oils used by millions of people every day could possibly increase the risk of breast cancer in people, according to a team of experts who examine the problem. Oncologist teacher Justin Stebbing suggested that people should use them in moderation to avoid any future risk, according to the report published by Weill Cornell Medicine.
Find out more: Skechers coaches with “great support for plantar fasciitis” are now at 30% reduction on Amazon
Dr. John Blenis, the main author of the study and cancer researcher at Weill Cornell Medicine, said: “We now know that linoleic acid feeds the growth of cancer cells in a very specific way.
“This discovery highlights how to define which patients could benefit from specific nutritional recommendations.”
A report can be read as follows: “It is) the most abundant unsaturated fat in Western style diets and is derived from animal products and processed foods containing vegetable oils, such as carthame oil.
“Many retrospective and prospective cases controlled case-controlled studies have been carried out which explore associations between the incidence of Los Angeles breast cancer, but the conclusions are often contradictory.
“The accumulation of evidence suggests that food models can influence cancer results, and there is a substantial clinical interest in understanding molecular mechanisms behind these associations to better clarify the nutritional recommendations.
“Our results provide not only a mechanistic explanation of heterogeneous responses from distinct breast cancer subtypes to food fats, but also reveal an important perspective on how interactions between IT and breast cancer must be studied.
“Future nutritional studies could consider the stratification of patients on the basis of expression FabP5 and triple negative status.”
Last year, a study funded by the US government suggested that commonly used cooking oils could lead to an increase in colon cancer among young people.
A study analyzed 80 patients with colon cancer and found that they had high levels of bioactive lipids that are created by breaking down seed oils.
Nick Mole, from Pan Uk, said: “Given all the evidence binding the APFs to serious illnesses such as cancer, it is deeply worrying that British consumers are not other choice than to ingest these chemicals, some of which can stay in their bodies for a long time.”
