Study sparks debate over seed oils and colon cancer risk

Recent American research examining links between seed oils and colon cancer has prompted widespread discussion about cooking oil choices, though experts remain divided on the findings.

The US government-funded study, reported by The Daily Mail, suggests that certain cooking oils—including sunflower, canola, corn and grapeseed—may contribute to inflammation linked to colon cancer, particularly in younger adults. Researchers identified elevated levels of bioactive lipids in tumours from patients under 50.

However, the American Heart Association maintains there is no evidence that moderate seed oil consumption causes inflammation.

Health professionals suggest alternatives including olive oil, avocado oil and traditional fats such as ghee, though more research is needed to establish definitive links between specific oils and cancer risk.

The research emerges amid growing concern about increasing colon cancer rates among younger Americans, with diagnoses expected to rise 90% in adults aged 20-25 between 2010-2030. A University of South Florida study notes that the average American consumes approximately 100 pounds of seed oils annually.