Recent studies warn that frequent use of certain vegetable and seed oils—especially those high in omega-6 fats or reused at high heat—can release toxic compounds (like aldehydes and lipid peroxides). These chemicals may damage DNA, trigger inflammation, and increase long-term cancer risk, particularly for the liver, pancreas, and digestive system.
Experts recommend using stable oils with higher smoke points, such as olive oil or coconut oil, avoiding repeated reuse, and adding natural fats from nuts, avocados, or fatty fish to support overall wellness.
Simple cooking changes can make a big difference in cancer prevention and long-term health.
