A study published in the scientific journal Gut draws attention to a possible culprit in the worrying increase in colon cancers, particularly among young adults: certain very common cooking oils. American researchers analyzed the tumors of more than 80 patients aged 30 to 85 and discovered that oils from seeds such as sunflower, grape seed, canola and corn could promote an inflammatory environment conducive to the development of the disease.
When Seed Oils Fuel Inflammation
The scientists observed that the tumors had high levels of bioactive lipids, molecules generated by the metabolism of these oils. Their action would be twofold: they maintain chronic inflammation and slow down the body’s natural repair mechanisms. These two conditions together pave the way for the formation of tumors.
For some experts, this could explain the rapid progression of colorectal cancer in those under 50. A study published in the journal JAMA also underlines that this cancer could become the leading cause of cancer death in the 20-49 age group in the coming years.
A warning from researchers and a message of prevention
Dr. Timothy Yeatman, associate director of the Center for Translational Research and Innovation at the TGH Cancer Institute, sums up the seriousness of the phenomenon: “Cancer acts like a chronic wound that does not heal. If your body is constantly exposed to ultra-processed foods high in added sugars, saturated fats, and inflammatory seed oils, your ability to heal this wound is reduced. This promotes inflammation and suppresses the immune system, allowing cancer to grow“.
The researchers, however, want to temper their conclusions. Consuming these oils in moderation, as part of a balanced diet, has not shown a direct link with the development of cancer. On the other hand, alternatives rich in omega-3, such as olive oil or avocado, appear to be more favorable choices for long-term health.