Why should people with cancer absolutely not use re-fried cooking oil?
US research shows that used cooking oil increases the number and severity of metastatic tumors.
Research from the University of Illinois (USA) evaluated the effects of used cooking oil on mice with 4TI breast cancer cells, an aggressive form of breast cancer that spontaneously metastasizes to other body parts such as the lungs and lymphatic vessels.
Initially, the mice were fed a low-fat diet for seven days. Then, one group was switched to re-used oil and another group was fed fresh soybean oil for 16 weeks.
By day 20, compared with mice fed fresh oil, mice fed used oil had four times more metastatic tumors. These tumors were also more dangerous and concentrated in the lungs.
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The authors of the study argue that repeated heating of cooking oil causes triglycerides to break down, leading to oxidation of free fatty acids and the release of a toxic carcinogen called acrolein. Previous studies have linked acrolein in reused cooking oil to health problems such as heart disease and atherosclerosis.
Nowadays, although people do not directly use cooking oil, they passively ingest this oil through fried foods at fast food restaurants. These places often reuse cooking oil many times to reduce costs.
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