The frying of oil causes the spread of cancer

NEW YORK (Reuters Health) – Compounds contained in frying oils that are frequently reused at high temperatures can cause the proliferation and spread of breast tumors and move them to other parts of the body, according to a recent report. American study.

The study was conducted by researchers from the University of Illinois and published in the journal Nutrition Research.

The team studied a group of mice and divided them into two groups: the first deals with unsweetened soybean oil, while the other group ate fried foods in soy oil, which was reused for 16 weeks.

The team explained that it had chosen soybean oil because it is widely used by food companies for high temperature frying.

They discovered that the consumption of chemical compounds in cooking oil, which is reused repeatedly at high temperatures, can result in genetic modifications that promote the development and spread of breast cancer at a later stage.

The high-temperature frying oil could act as a catalyst for toxins, promote cancer cell proliferation and alter lipid metabolism changes, the researchers said.

"When the frying oil is used repeatedly, the triglycerides are broken, resulting in the oxidation of free fatty acids and the release of acrolein, a toxic chemical with carcinogenic properties," he said. Dr. William Hilfrek, Director of Research.

"Scientists have long known that the oil reused at high temperatures contains acrolein, and studies have linked high levels of this substance to various health problems, including l? atherosclerosis and heart disease. "

The recurrence of the disease is the biggest fear among breast cancer survivors because the majority of these survivors have cancerous cells in their blood and the diet can play a role in their stimulation and creating a fertile environment in different body tissues for the growth and spread of tumors.

Source: Agency of Anatolia