Does Corn Oil Promote Cancer
Many people continue to believe the myth that industrially processed vegetable oils are healthy but shy away from natural fats. Are you frying in corn oil and soybean oil? Do you consume grocery store packaged food? Check the labels. Many packaged and processed foods use cheap vegetable oils like corn oil, canola oil and soybean oil. While all three of these are typically from genetically modified plants, this is only the tip of the iceberg of health problems associated with these oils.
Caveman Doctor: “studies in mice have shown that switching to corn oil, a common vegetable oil, actually results in increased colon cancer in comparison to trans fats. In fact, corn and other vegetable oils high in linoleic acid are often used in animal studies to cause cancer“
- Corn is usually genetically modified. To get corn oil out of corn involves pressing, heating and the use of solvents.
- Corn oil is high in omega-6 fatty acids which promote inflammation and disease.
- Studies have linked the consumption of corn oil to heart disease, obesity, eczema, cancer and depression.
Corn Oil Linked to Colon Cancer
A 2004 animal study reported that long-term dietary corn oil promotes colon cancer development partly by inhibiting the tumor suppressor gene p53-mediated mitochondria-dependent apoptosis.
A Diet High in Corn Oil Can Lead to Liver Cancer
Jeffrey Traister reported,
“Research by Joel Spiroux de Vendomois published in the “International Journal of Biological Science” in 2009 reports that consumption of genetically modified corn causes toxicity of the liver, kidneys, adrenal glands, spleen and heart in rats. The research demonstrates the level of toxicity is often dose-dependent, meaning that as consumption of genetically modified corn increases, the level of toxicity increases.
The processing of corn oil exposes it to heat. Cooking corn oil and using it to manufacture processed foods contributes to making corn oil even more risky. Corn oil is unstable at high temperatures. It quickly breaks down into toxic adelhyde, linked to an increased risk of developing cancer. This is true for industrially process vegetable oils.
Dr Aseem Malhotra
Consultant cardiologist, advisor on the National Obesity
“As a cardiologist with an interest in obesity and heart health, there is no way I am going to put my health at risk by eating poisonous compounds that are created when vegetable oils are cooked at high heat.”
In the same 2016 article, Dr. Malhotra said, “For years, we have thought that vegetable oils, including sunflower oil and corn oil, were better than butter and animal based fats. But the tide of opinion has changed and the latest scientific evidence reveals that dairy products actually protect against heart disease and type 2 diabetes.”
I do not recommend consuming corn oil, soybean oil, vegetable oils or packaged food made with these oils.
Instead choose healthy fats including Extra Virgin Olive Oil, grass-fed butter, ghee, coconut oil, avocado oil, and macadamia nut oil.
- Kritchevsky D. Diet and cancer. CA: A Cancer Journal for Clinicians. 1991;41(6):328-333.
- Carroll K. Dietary fats and cancer. Am J Clin Nutr. April 1, 1991 1991;53(4):1064S-1067S.
- Wu B. Dietary corn oil promotes colon cancer by inhibiting mitochondria-dependent apoptosis. Exp Biol Med. 2004 Nov;229(10):1017-25.
- The Toxic Truth About Vegetable Oil, article by Dr. Aseem Malhotra
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