In recent years, cooking oils have become a hot topic of discussion, and research suggests that the choice of cooking oil has a direct impact on one’s health. Specifically, surveys indicate that changing the type of oil in one’s daily diet can reduce cancer-related mortality by up to half. But is this really the case?
Many people wonder, “I’ve been using regular vegetable oil, why is there now information suggesting it may increase the risk of cancer?” Is there any truth to this?
As a medical professional, I encounter numerous patients daily, many of whom are concerned about this very issue. They believe that oil is merely a flavor enhancer to make their meals taste better. But could there be a link between cooking oil and cancer-related mortality?
Changing Cooking Oils
I once treated a patient in her 40s, an executive at a company. She had a busy work life and an unstable diet.
Whenever she cooked at home, she would choose common vegetable oils for frying, believing it to be a healthy option. After all, vegetable oils are known as “healthy fats.”
However, during a recent health check-up, she was found to have early-stage gut issues. Although not diagnosed with cancer, she was shocked to learn that the process of frying at high temperatures for extended periods had caused a buildup of toxins in her intestines.
She was confused because vegetable oils are generally considered healthier than animal fats. So, what’s going on? In reality, the relationship between cooking oil choice and cancer is more complex than we think.
Not all vegetable oils are created equal. Some lower-quality vegetable oils, such as soybean and corn oil, can break down and produce carcinogens when heated to high temperatures. These toxins accumulate in the body over time, increasing the risk of cancer.
Sunflower Oil
Sunflower oil, though less prominent than olive oil, actually has superior antioxidant properties and heat stability. It is an ideal choice for stir-frying and deep-frying in daily meals.
You may wonder if such a common oil can truly help reduce the risk of cancer.
I met a restaurant owner who worked with deep-fried foods at high temperatures for extended periods. His health was consistently poor, and health checks revealed high lipid levels and early-stage liver issues.
Upon inquiring about his dietary habits, he realized he was using excessive amounts of vegetable oil, especially sunflower oil, for daily frying.
Due to improper oil usage and a high consumption of fried foods, his body had accumulated toxins. After changing the type of oil and reducing the amount of reused oil, his liver function and overall health markers improved significantly.
Sunflower oil remains stable at high temperatures, resisting oxidation and degradation, thus minimizing the formation of harmful substances during cooking. Studies have shown that reducing oxidized fats and inflammatory factors can significantly lower the risk of cancer.
Olive Oil + Sunflower Oil
While sunflower oil is excellent for high-temperature cooking, it doesn’t have to be the only option. Combining different oils wisely can yield better results.
I propose using sunflower oil for daily stir-frying and deep-frying, while olive oil is ideal for cold dishes, low-temperature cooking, or as a dressing. This combination maximizes the benefits of both oils.
I treated a female patient who worked in an office and prioritized her health. She cooked low-fat, nutritious meals and ate salads with olive oil daily, occasionally stir-frying vegetables. However, she couldn’t lose weight and experienced fatigue and insomnia.
When she consulted me, I analyzed her diet and found that she was also using olive oil for high-temperature cooking. This habit had unintentionally caused a buildup of fat in her body.
After replacing olive oil with sunflower oil for cooking and reducing her overall oil intake, her weight and sleep improved significantly within two months.
Different oils have distinct purposes. Olive oil is rich in monounsaturated fatty acids, beneficial for reducing bad cholesterol and promoting heart health. In contrast, sunflower oil contains high levels of Omega-6 fatty acids and potent antioxidants, making it ideal for high-temperature cooking.
Therefore, combining olive and sunflower oils maximizes their respective benefits, protecting cardiovascular health while avoiding the formation of harmful substances during cooking.
Reusing Oil is Harmful
I once met a restaurant owner who used large amounts of cooking oil every morning, especially vegetable oil, believing it to be healthy, with a preference for rapeseed oil.
However, he was unaware that he always used the same oil for stir-frying and deep-frying. You might think that vegetable oil is enough, but that’s not the case.
The restaurant owner showed me the oil he used daily and said, “I’ve been using this oil all the time, and there doesn’t seem to be a problem.” However, after analyzing his diet, we found that his body’s free radical levels had increased significantly, putting strain on his liver and kidneys.
We advised him to change the oil more frequently and reduce the frequency of heating it. After making these changes, his health improved, and his free radical levels decreased significantly.
Cooking Oil Storage
After purchasing oil, many people tend to store it in a kitchen corner or cabinet without considering proper storage methods. However, how you store your cooking oil significantly impacts your health.
If oil is exposed to direct light or stored in a hot and humid environment, the oxidation rate increases, leading to the production of more harmful substances.
Once a bottle of oil is opened, it’s best to use it within three months. As soon as oil is exposed to air, its quality is affected. Don’t forget to pay attention to how you store your oil.
These seemingly minor details are crucial in using cooking oil. I hope that people can apply these suggestions to their daily lives, making more scientific choices and using cooking oil to protect their health.
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