Tags: omega-6 | colon cancer | restaurants
OPINION

Restaurant Cooking Oils Raise Risks

Russell Blaylock, M.D. By Thursday, 11 February 2016 09:46 AM EST Current | Bio | Archive

Longer chain fatty acids, such as the omega-6 oils (corn, safflower, sunflower, peanut, and soybean) have variable effects on colon health based on their chemical structure and exposure to air.

When used repeatedly at high heat, omega-6 cooking oils become extensively oxidized and produce not only inflammation within the colon but also throughout the body.

Many restaurants use their cooking oils for months before replacing them. This produces highly oxidized (inflammatory) oils.

Unfortunately, most studies of omega-6 oils have used unheated, fresh oils, which are much less
inflammatory. Therefore, it is difficult to compare these animal studies to what happens in the human body.

Despite these limitations, animals fed omega-6 oils were found to have a higher incidence of premalignant changes in the colon, especially when exposed to chemicals that are associated with a high risk of colon cancer.

A compound called azoxymethane (AOM) was used to induce colon cancer in mice and rats, but the number and growth of these tumors greatly increased when the animals were fed omega-6 oils such as corn and soybean oil.
 

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Dr-Blaylock
When used repeatedly at high heat, omega-6 cooking oils become extensively oxidized and produce not only inflammation within the colon but also throughout the body.
omega-6, colon cancer, restaurants
177
2016-46-11
Thursday, 11 February 2016 09:46 AM
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