According to a new global analysis by the World Health Organization, four in 10 cancer cases can be prevented. The number one way to significantly reduce your risk, according to the report? Avoiding tobacco use. Smoking and vaping are responsible for a whopping 15% of new cancer cases.
Other ways to reduce your risk of cancer are maintaining a balanced, nutrient-rich diet, exercising regularly, wearing sunscreen when exposed to sunlight and minimizing alcohol consumption.
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The Kitchen Mistake To Avoid, According to an Oncologist
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“Among these degradation products, notably lipid peroxides, aldehydes and certain aromatic compounds, have been associated with carcinogenic or mutagenic activity in experimental studies,” he says.
Related: 'I'm a 50-Year-Old Oncologist—This Is the One Cancer Screening I'm Begging People Over 50 To Get'
Both experts emphasize that anytime you eat fried food, you are exposing yourself to these dangerous chemicals, which can increase your risk of cancer. "Frequent intake of fried food increases cancer risk, such as prostate, gastric and colon cancers. Additionally, there is a small amount of evidence from mice studies demonstrating that reused cooking oil can increase the risk of lung metastases for mice who already have breast cancer," Celone says.
“On the other hand, oils rich in monounsaturated or saturated fatty acids, such as extra-virgin olive oil, avocado oil, peanut oil and canola oil, are generally more resistant to oxidative damage and maintain their structural integrity longer under heat,” Dr. Saif adds.
To avoid being exposed to these cancer-causing chemical compounds, don’t reuse oil when you’re cooking. Since oils high in saturated fats, like extra-virgin olive oil and avocado oil, degrade more slowly, Dr. Saif recommends making them your go-tos.
Here’s what else is great about oils high in saturated fats, like extra-virgin olive oil: Both experts point out that it enhances the absorption of fat-soluble vitamins found in the foods you’re pairing with the oil. That’s benefits on top of benefits!
In general, Dr. Saif says to keep in mind these five rules when cooking with oil:
Avoid reusing frying oil multiple times.Do not heat oil past its smoke point.Store oils away from light and heat to prevent oxidation.Stick to baking, steaming or sautéing rather than deep frying.For reducing potential cancer risk through diet, oils highest in monounsaturated fats and antioxidants—such as extra-virgin olive oil and avocado oil—are generally the best choices, especially when used without repeated high-temperature reheating.Up Next:
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Sources:
Fink, H., Langselius, O., Vignat, J., et al. (2026). Global and regional cancer burden attributable to modifiable risk factors to inform prevention.Nature Medicine. doi.org/10.1038/s41591-026-04219-7Amanda Celone, RDN, oncology dietitian at Yale Cancer CenterDr. Wasif Saif, MD, MBBS, medical oncologist at Karmanos Cancer InstituteGanesan, K., Sukalingam, K. and X., B. (2019). Impact of consumption of repeatedly heated cooking oils on the incidence of various cancers — A critical review. Critical Reviews in Food Science and Nutrition. 59(3):488-505Bartsch, H. and Nair, J. (2004). Oxidative stress and lipid peroxidation-derived DNA-lesions in inflammation driven carcinogenesis. Cancer Detection and Prevention. 28(6):385-91Jaganjac, M. and Zarkovic, N. (2022). Lipid Peroxidation Linking Diabetes and Cancer: The Importance of 4-Hydroxynonenal. Antioxidants & Redox Signaling. 37(16-18):1222-1223Hence then, the article about the common kitchen mistake an oncologist says can increase exposure to cancer causing chemicals was published today ( ) and is available on Parade ( Saudi Arabia ) The editorial team at PressBee has edited and verified it, and it may have been modified, fully republished, or quoted. You can read and follow the updates of this news or article from its original source.
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