Unrefined Cooking Oils Linked to Cancer Risk, Expert Warns

Dr. Darya Rosakova, a nutrition specialist, has stated that frying with unrefined oils produces carcinogenic compounds and trans fats, which elevate the risk of cancer and cardiovascular diseases.

She explained that unrefined oils contain heat-sensitive components that oxidize and polymerize rapidly when heated above their smoke point, transforming into harmful substances that begin to burn and emit smoke and toxic chemicals. For instance, unrefined sunflower oil loses its stability at 170 degrees Celsius. Regular frying with such oils can therefore cause health problems.

According to Dr. Rosakova, the accumulation of aldehydes, acrolein, and other toxic substances generated through this process increases cancer risk and negatively affects fat metabolism. Additionally, toxins formed during oil combustion can build up in internal organs, potentially causing chronic inflammation.

Regarding safer frying options, she noted that digestive functions and food taste and digestibility may be impacted by the use of unstable oils. It is crucial not to reuse oil, as each reheating raises the likelihood of toxic fat formation.

The doctor advised against frying with oils high in polyunsaturated fatty acids, such as soybean oil, canola oil, corn oil, sesame oil, and pumpkin seed oil. Instead, she recommended refined and deodorized oils with high smoke points of 180 degrees Celsius or above, free from additives. Examples include sunflower oil, olive oil, coconut oil, and peanut oil.