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One in two people will develop some type of cancer during their lifetime, causing fear and anxiety. A cancer diagnosis can be a turning point in life, causing people to look for possible factors causing it. One of the ingredients that has come under scrutiny is palm oil. However, before making conclusions about the most widely used edible oils in the world, it is necessary to examine the scientific evidence, Dr. Aman Rastogi, Consultant Oncologist at Manipal Hospitals, Delhi, told the website Financial Express.
It is undeniable that palm oil is widely used in food production and cooking around the world. Apart from its function in food, palm oil has been extensively studied by researchers, who have recognized its many nutritional benefits. Its increasing popularity is also linked to changes in global politics. For example, the U.S. Food and Drug Administration (FDA) ban of trans fatty acids (TFA) in 2015 and the World Health Organization's recommendations in 2018 against these fats have led the food industry to resort to palm oil as a stable, semi-solid alternative in ultra-processed foods.
Red palm oil contains several nutrients that may provide preventive benefits against cancer. It is particularly rich in carotenoids — compounds that the body converts to vitamin A — which act as powerful antioxidants that reduce damage caused by roots
free. These roots can damage cells and contribute to the development of cancer.
Palm oil is also a rich source of tocopherol, a form of vitamin E that has promising cancer-fighting properties. Research indicates that tocotrienols can slow the growth of cancer cells, stimulate their death, and prevent the formation of new blood vessels that tumors need to grow.
In addition, palm oil contains squalene, a compound that supports overall health and may help regulate cholesterol levels. Dr. Rastogi says: “While its direct role in cancer prevention is still being studied, some research indicates that it has protective effects. Another beneficial ingredient is lauric acid, a type of fat found in palm oil, which has shown the ability to kill cancer cells while supporting normal cell health, helping to maintain body balance.”
To separate facts from misconceptions, it is necessary to examine scientific studies on the relationship of palm oil to cancer risk, especially compared to other oils used in cooking. One of the key aspects that are being focused on is acrylamide formation.
Dr. Rastogi says: “Acrylamide, a potentially carcinogenic substance, is formed when carbohydrate-rich foods are deeply fried. A study that analyzed acrylamide levels in fried sweet potato chips in different vegetable oils, including palm oil, coconut oil, canola oil, and soybean oil, showed that soybean oil produced the highest levels of acrylamide, while palm oil recorded the lowest levels. The coconut and canola oils came in at medium levels.”
Acrylamide formation is related to the degree of oil saturation, which is measured by the iodine (IV) value. More unsaturated oils tend to oxidize more easily, resulting in higher acrylamide production. This indicates that palm oil, which is relatively more stable, may be a safer choice compared to highly unsaturated oils such as soybean oil and canola oil in terms of exposure to acrylamide.
In the end, like any other oil, palm oil is best consumed in moderation. The focus should not only be on the oil itself, but also on the overall nutritional quality of the food with which it is prepared.
The Indian Council of Medical Research (ICMR) includes palm oil among its dietary recommendations as part of a balanced and varied diet. Dr. Rastogi says: “To reduce the potential risks associated with cooking at high temperatures, oils with higher combustion points are preferred, such as avocado oil, palm oil, peanut oil, and refined olive oil. These oils are more suitable for frying, roasting, and grilling. Following the right cooking techniques and moderate use of oils can also help reduce the formation of harmful compounds.”
Repeatedly reusing edible oil for frying, as is often the case with street vendors, is not recommended, as it can lead to the formation of trans fats and other carcinogenic substances, posing serious health risks.
He added: “Thanks to its unique formula—which includes a blend of beneficial fats, vitamins, and antioxidants—palm oil can be a good choice for cooking and preparing food. However, conscious consumption can help maximize its benefit while reducing potential health risks.”
source: Financial Express
