Reused cooking oil promotes progression of late-stage breast cancer

Study authors (from left) professors Nicki Engeseth and Bill Helferich and doctoral student Ashley Warfield-Oyirifi.

(Pranjal Mehar/ Tech Explorist) — Deep-frying is a popular form of food preparation used globally and throughout the United States. Each time dietary oils are heated to deep-frying temperatures, they undergo chemical alterations that result in a new matrix of lipid structures. These lipid products include triglyceride dimers, polymers, oxidized triglycerides, and cyclic monomers, which raises nutritional concerns about associations between these lipid products and heightened health risks.

Although the correlation between thermally abused frying oil and deleterious health outcomes currently exist, there is less information concerning the effects of thermally abused frying oil consumption and the progression of breast cancer.

In a new study by the University of Illinois, scientists suggest that consuming the chemical compounds found in thermally abused cooking oil may trigger genetic changes that promote the progression of late-stage breast cancer. (…)

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