Common cooking oils containing linoleic acid have been linked to aggressive breast cancer, prompting experts to warn against their overuse and suggest healthier alternatives.
Quick Takes
- Research from Weill Cornell Medicine links linoleic acid, found in seed oils like soybean and safflower, to increased risk of aggressive triple-negative breast cancer
- These seed oils activate a major growth pathway in tumor cells by binding to a protein called FABP5, enhancing tumor growth in triple-negative breast cancer
- Triple-negative breast cancer has a lower survival rate (77%) compared to regular breast cancer (90%) and requires harsher treatments
- Seed oils are high in omega-6 fatty acids and low in omega-3s, potentially leading to inflammation issues
- Experts recommend moderation and selectivity with seed oils, especially for high-risk individuals
The Cancer Connection
A groundbreaking study from Weill Cornell Medicine has revealed a concerning link between common cooking oils and cancer risk. Linoleic acid, an omega-6 fatty acid found abundantly in seed oils like soybean, safflower, corn, and canola oil, may significantly increase the risk of developing aggressive triple-negative breast cancer. The research, published on March 14, demonstrates how consistent consumption of linoleic acid could promote the growth and spread of this particularly dangerous form of breast cancer, which is known for its rapid progression and lower survival rates compared to other breast cancer subtypes.
The science behind this connection is revealing. Researchers discovered that linoleic acid activates a major growth pathway in tumor cells by binding to a protein called FABP5, which is particularly abundant in triple-negative tumor cells. In mouse models, diets high in linoleic acid were shown to enhance tumor growth specifically in triple-negative breast cancer. This subtype requires more aggressive treatment approaches, including chemotherapy, surgery, and radiation, with survival rates hovering around 77% compared to the 90% survival rate for more common forms of breast cancer.
In balancing omega 3 & 6 fats, it is important to stop excess omega 6 intake to allow omega 3 to help reduce chronic #inflammation.
Eliminate refined soybean, corn, canola, or vegetable oil high in omega 6.
Add in seafood, walnuts, spinach grass-fed meats, dairy for omega 3s. pic.twitter.com/LOhfQVbrfj
— Lori Shemek, PhD (@LoriShemek) October 11, 2020
Understanding Seed Oils and Their Impact
Seed oils have become ubiquitous in the American diet, appearing in countless processed foods and restaurant meals. These oils include canola, corn, cottonseed, grapeseed, soy, sunflower, safflower, and rice bran oils. What makes these oils potentially problematic is their high concentration of omega-6 fatty acids and their relatively low levels of omega-3s. This imbalanced ratio can lead to inflammation issues throughout the body, creating an internal environment that may facilitate cancer growth and progression.
Nutritional experts have long been concerned about the Western diet’s shift toward consuming significantly more omega-6 fatty acids than omega-3s. While both are essential fatty acids that the body cannot produce on its own, the ideal ratio for optimal health is believed to be much lower than what most Americans currently consume. This imbalance doesn’t just affect cancer risk – it has been linked to various inflammatory conditions, cardiovascular issues, and other chronic diseases that plague modern society.
“This discovery helps clarify the relationship between dietary fats and cancer and sheds light on how to define which patients might benefit the most from specific nutritional recommendations in a personalised manner,” said Dr. John Blenis.
Practical Alternatives and Recommendations
Dr. Blenis also noted that “the findings do not warrant blanket avoidance of seed oils, but suggest moderation and selectivity, especially for high-risk individuals.” More stable cooking options with healthier fat profiles include olive oil, avocado oil, coconut oil, and butter or ghee, especially for high-heat cooking. These alternatives contain beneficial compounds like polyphenols and medium-chain triglycerides that may actually support overall health rather than compromise it.
This research emphasizes the importance of a balanced, whole-food diet rich in fruits, vegetables, quality proteins, and carefully selected fats. By making more informed choices about cooking oils and dietary fats, Americans can potentially reduce their risk of developing aggressive forms of cancer while supporting overall health. The findings may eventually lead to new dietary and pharmaceutical strategies against breast and other cancers, particularly through personalized nutritional recommendations based on an individual’s specific cancer subtype or risk factors.
