As we navigate the complexities of maintaining a healthy lifestyle, we must stay informed about the potential risks associated with everyday choices, including the food we consume and the ingredients we use in our cooking.
This ongoing pursuit of well-being has recently taken an interesting turn with a recent warning from a leading cancer expert that has brought to light a concerning link between a common cooking ingredient and an aggressive form of breast cancer, prompting us to re-evaluate our kitchen habits.
The ingredient in question is linoleic acid, a polyunsaturated omega-6 fatty acid in high concentrations in various seed oils, such as soybean, sunflower, and corn oil.
These oils are staples in many households and are often praised for their versatility and perceived health benefits.
However, oncologist Professor Justin Stebbing has advised that we moderate our consumption of these oils, particularly among high-risk individuals, due to their potential role in cancer development.
In a report, Stebbing, who has been at the forefront of cancer research, highlighted a study from Weill Cornell Medicine in New York that presents significant findings.
The research found that linoleic acid can overstimulate the ‘control centre’ of cells, thereby fueling the growth of breast cancer cells.
This was demonstrated in a study where mice with triple-negative breast cancer, the deadliest form of the disease, were fed a high linoleic-acid oil diet. The results showed that these mice developed larger tumours compared to a control group that did not consume linoleic acid.
The implications of this study extend beyond the laboratory, as elevated levels of linoleic acid have also been detected in blood samples from patients with triple-negative breast cancer.
Dr John Blenis, the study’s senior author and a cancer researcher at Weill Cornell Medicine, emphasised the specificity of how linoleic acid feeds cancer cell growth, shedding light on potential nutritional recommendations that could benefit certain patients.
Australia experiences one of the highest frequencies of breast cancer cases; however, the death rate is decreasing, based on recent research.
The National Breast Cancer Foundation reported that one in seven women and one in 556 men in Australia will face a breast cancer diagnosis in their lifetime. On a daily basis, an average of 58 individuals will receive a breast cancer diagnosis.
Breast cancer remains the most common cancer in the United Kingdom, with one in seven women diagnosed in their lifetime. In the United States, the annual figure stands at approximately 300,000.
While the survival rate for breast cancer is relatively high, with around 85 per cent of women surviving more than five years post-diagnosis, triple-negative breast cancer presents a more formidable challenge.
It grows and spreads faster, has fewer treatment options, and does not respond to hormone-targeted therapies.
Symptoms of breast cancer include lumps, swelling, dimpling of the skin, changes in colour, discharge, and a rash or crusting around the nipple. It’s crucial for women to regularly check their breasts for any unusual changes, using a systematic approach to feel for abnormalities.
Stebbing urged caution in interpreting these findings to avoid undue alarm.
‘The findings do not warrant blanket avoidance of seed oils but suggest moderation and selectivity, especially for high-risk individuals,’ he said.
‘A balanced, wholefood diet remains an important cornerstone of cancer prevention, and a strategy everyone can adopt.’
This revelation follows other research that has suggested seed oils may accelerate tumour growth in cancers such as prostate and colon cancer.
However, it’s important to remember that aging remains the significant risk factor for cancer, with DNA damage accumulating over time.
Have you considered the types of oils you use in your cooking? Share your thoughts and experiences in the comments below.
Also read: Australia, New Zealand record highest breast cancer rates in the world
