Ingredient found in common cooking oils may be linked to aggressive form of cancer, says new study
An ingredient found in common cooking oils may be linked to an aggressive form of breast cancer according to a new study from Weill Cornell Medicine.
The study, published in Science in March, shows that linoleic acid, an omega-6 fatty acid most prevalent in vegetable and seed oils, may promote the growth of an aggressive subtype of breast cancer called triple-negative breast cancer. TNBC is more invasive and has a higher risk of recurrence than other breast cancer subtypes.
Generally speaking, linoleic acid is an essential nutrient needed to build cell membranes, protect skin, and support heart health. However, the study notes that since the 1950s, linoleic acid consumption has increased significantly as cooking oils have become commonplace in fried and ultra-processed foods. These findings are believed to be the first to raise concerns about the fatty acid’s potential link to disease.
“We now know that linoleic acid feeds cancer cell growth in a very specific way,” said Dr. John Blenis, the study’s senior author and a cancer researcher at Weill Cornell Medicine, to the New York Post. He explained this study was significant as it “sheds light on how to define which patients might benefit from specific nutritional recommendations.”
However, he noted that this research shouldn’t make people fearful of linoleic acid. “The findings do not warrant blanket avoidance of seed oils but suggest moderation and selectivity, especially for high-risk individuals,” he said. He further stressed that “a balanced, whole food diet remains an important cornerstone of cancer prevention.”
As for what vegetable and seed oils are high in linoleic acid, sunflower oil, corn oil, safflower oil, soybean oil, and cottonseed oil all make the list. Linoleic acid is also found in nuts, seeds, meats and eggs but in much smaller amounts.
