The study, which analyzed tumors from over 80 patients, found high levels of bioactive lipids—microscopic fatty compounds produced when the body breaks down these oils. These lipids are believed to hinder the body’s ability to fight tumors and promote inflammation.

Researchers recommend switching to healthier oils like olive and avocado oil, which are rich in omega-3 fatty acids and less likely to cause inflammation. While moderate consumption of seed oils is not definitively linked to cancer, excessive intake may pose health risks.

The findings highlight the importance of dietary choices in cancer prevention and the need for further research to understand the impact of different cooking oils on health.

Authorities emphasize the importance of a balanced diet and caution against overconsumption of processed foods and unhealthy fats.