Deep frying cooking oils promote the high risk of metastases in the breast-A critical review
Ganesan K, Xu B · Food and Chemical Toxicology · 2020 October
DOI 10.1016/j.fct.2020.111648
Objective
The comprehensive study explores the impact of repeatedly heated cooking oils (RCO) on the risk of human breast cancer.
Conclusions
Repeatedly heated cooking oils, commonly used for deep-frying, produce byproducts containing polycyclic aromatic hydrocarbons (PAHs) and aldehydes with carcinogenic, mutagenic, and tumorigenic properties. The study gathers data from various electronic findings and library databases, indicating that the intake of RCO can lead to various adverse effects, including an elevated risk of breast cancer. Notable studies confirm the unfavorable effects of RCO and highlight underlying molecular mechanisms that strongly promote tumorigenic effects in the mammary organ.
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