Which cooking oil can increases the risk of cancer?

Many people can not think of cooking without oil. Although experts forbid consuming extra oil and fried foods.

There are some oils that are organic, they are good for health. For example, extra virgin olive oil, coconut oil, or crushed mustard oil contains good fats, which are very beneficial for the body.

 

However, there are some oils that can cause cancer in our bodies due to long-term use in cooking. Some cooking oils can be a major cause of various cancers, according to research.

 

Cancer is a deadly disease. However, if the cancer is detected at an early stage, the patient can overcome cancer through treatment. However, the risk of death increases when it is late.

 

According to some studies, soybean, sunflower, or palm oil, which are used in some daily cooking, can increase the risk of heart disease, including cancer, type 2 diabetes, and metabolic syndrome.

 

These cooking oils are high in polyunsaturated fats. During cooking when the oil is hot; It then breaks down into aldehyde. This is why when cooking oil is heated, the smell comes out. Eating food cooked in this hot oil can have adverse effects on health.

 

Researchers at Dimonfort University have found that fried foods contain 200 times more aldehydes than the World Health Organization’s recommended daily intake.

 

Olive oil, on the other hand, reduces the risk of cancer. Studies have shown that olive cooking oil, and butter have very low aldehyde content. As a result, these oils reduce the risk of cancer.