Vegetable oil found to be linked to one type of aggressive cancer

Consumption of linoleic acid found in soybean, sunflower, and corn oil has been linked to the growth of cells in an aggressive type of breast cancer. Oncologist Professor Justin Stebbing told the Daily Mail about this.

In a revolutionary study, scientists discovered an alarming connection between widely used vegetable oils and the progression of one of the most dangerous forms of breast cancer. Professor Stebbing, who led the scientific team, shared the results of the experiment, which could change dietary recommendations for millions of women.

The oncologist clarified that he is the head of a study in which mice with triple-negative breast cancer were fed products rich in linoleic acid. The scientists then compared the growth of their tumors with how the formations behaved in rodents receiving a normal diet. It was found that in mice whose diet included vegetable oils with linoleic acid, cancer progressed faster.

The experiment was conducted with special thoroughness: researchers modeled triple-negative breast cancer - one of the most aggressive and difficult-to-treat types of this disease. The results were shocking - tumors in rodents receiving linoleic acid showed significantly faster growth compared to the control group.

Stebbing believes that cancer cells in humans may react to linoleic acid in a similar way. However, he called the study results insufficient evidence that all people should be wary of consuming vegetable oil, but they suggest moderation and selectivity, especially for those in high-risk groups.

Despite the alarming data, the scientist calls for a balanced approach. According to him, the results obtained do not mean that everyone should immediately exclude vegetable oils from their diet. However, women with an increased risk of developing breast cancer, especially its triple-negative form, should reconsider their eating habits and possibly limit the consumption of products with high linoleic acid content.

The professor emphasized that the key factor in nutrition for the prevention and treatment of cancer is not the rejection of one product, but a balanced diet of whole foods.

In conclusion, the expert reminded about the importance of a comprehensive approach to nutrition. Instead of radically excluding individual products, Professor Stebbing recommends focusing on creating a balanced diet rich in natural whole foods, which can be an important component of both prevention and supportive therapy for oncological diseases.