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Being diagnosed with cancer can be a life-changing event, causing fear and anxiety. We are what we eat, and this also includes the health risks we may be exposed to, including this dreaded disease. If there is a food ingredient that is currently under scrutiny for possibly causing cancer, it is palm oil. However, before rushing to draw conclusions about the most used oil in the world, experts help us uncover the truth.
The scientific truth behind palm oil and cancer
Dr. Aman Rastogi, a surgical oncologist at Manipal Hospitals, Delhi, says: “Before we reach any conclusion about palm oil, it is essential to examine the scientific evidence.”
5 ways palm oil protects against cancer
According to Dr. Rastogi, palm oil is widely used in food production and cooking around the world. He adds: “Besides its function in food, palm oil has been studied extensively, and its many nutritional benefits have been recognized. Its increasing popularity is also linked to changes in global politics.”
A 2017 study indicates that red palm oil contains nutrients that “may provide preventive benefits against cancer,” due to the following factors:
- It is rich in carotenoids
Carotenoids are compounds that the body converts to vitamin A. They are powerful antioxidants that reduce damage caused by free radicals, which can damage cells and contribute to the development of cancer. - A valuable source of tocotrienols
Tocotrienols are a form of vitamin E that has powerful anti-cancer properties. Research indicates that these natural compounds can slow the growth of cancer cells, stimulate their death, and prevent the formation of new blood vessels that tumors need to grow. - contains squalene
Squalene is a compound that supports overall health and may help regulate cholesterol levels. While its direct role in cancer prevention is still being studied, some research indicates that it may have protective effects. - The presence of lauric acid
Lauric acid is a type of fat found in palm oil, and is another beneficial ingredient. Research has shown that it is able to kill cancer cells while supporting normal cell health, helping to maintain balance within the body. - The lowest percentage of acrylamide
Acrylamide is a potentially carcinogenic substance that forms when you fry carbohydrate-rich foods such as vegetables. A 2017 study analyzed acrylamide levels in fried sweet potato chips in different vegetable oils, including palm oil, coconut, canola, and soy. Results showed that soybean oil produced the highest levels of acrylamide, while palm oil had the least. Coconut and canola zita came in the middle.
Highly unsaturated oils tend to oxidize more easily, resulting in more acrylamide being produced. This suggests that palm oil, which has a higher relative stability, may be a safer choice than highly unsaturated oils such as soybean oil and canola oil when it comes to exposure to acrylamide.
3 ways to reduce cancer risk
- Moderation is the key
In the end, like any other oil, palm oil is best consumed in moderation. The focus should be not only on the oil itself, but also on the overall nutritional quality of the food that is used in its preparation. The Indian Council of Medical Research (ICMR) recommends palm oil as part of a balanced and varied diet. - Choose oils with high smoke points
To reduce the potential risks of cooking at high temperatures, it is preferable to use oils with high smoke points, such as avocado oil, palm oil, peanut oil, or refined olive oil, as they are better suited for frying, roasting and grilling. - Follow the right cooking techniques
Proper cooking techniques and moderate use of oils can help reduce the formation of harmful compounds. It is not recommended to reuse fried oil over and over again, as many street vendors do, because doing so can lead to the formation of trans fats and other potential carcinogens that pose serious health risks.
Dr. Rastogi concludes: “Thanks to its unique formula—including a blend of beneficial fats, vitamins, and antioxidants—palm oil can be a suitable choice for cooking and preparing food. However, conscious consumption can help maximize its benefits while reducing potential health risks.”
Source: herzindagi
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