Cancer is often thought of as an ill fate that’s left entirely to chance, completely out of our control. It’s true that no one can control their health entirely. You can shun sugar, work out every day and still get cancer. But it’s also true that there is a lot we can do to significantly reduce our risk.
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.
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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.
While what you eat directly impacts your cancer risk, so does how you cook it. There’s one popular cooking method in particular that increases exposure to cancer-causing chemicals. Want to keep yourself safe? Here’s what to keep in mind when cooking, according to cancer experts.
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The Kitchen Mistake To Avoid, According to an Oncologist
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While it may seem resourceful to reuse cooking oil in the kitchen, you could be unnecessarily exposing yourself to cancer-causing chemicals. Dr. Wasif Saif, MD, MBBS, a medical oncologist at Karmanos Cancer Institute, explains that when cooking oils are heated at a high temperature for frying, and particularly when they are repeatedly heated, they undergo chemical degradation, which generates various potentially harmful compounds.
“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.
Amanda Celone, RDN, an oncology dietitian at Yale Cancer Center, agrees that reusing cooking oils is dangerous. "Each time oil is heated to a high temperature, the heat can degrade the oil, causing oxidized or altered lipid structures. These products, in theory, could promote oxidative stress and immune responses that may increase cancer risk," she says.
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On top of that, Dr. Saif explains that reheating allows burnt food particles to accumulate in the oil, which can further contribute to the formation of the dangerous compounds, sharing, “These compounds may be ingested with fried food or inhaled through cooking fumes. Chronic exposure to oxidized lipids and related chemicals has been linked to oxidative stress, inflammation and cellular DNA damage, which are important biological processes associated with carcinogenesis over long periods."
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.
The experts explain that this dangerous chemical change can happen when reusing any type of cooking oil, but oils high in unsaturated fats (like soybean oil, corn oil or sunflower oil) are especially prone to this because they oxidize more readily, which can lead to the formation of the dangerous compounds more quickly.
“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.
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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.
Besides degrading more slowly, both experts say that these oils are also high in antioxidants, which protect the body from inflammation. “Chronic inflammation and oxidative damage are recognized contributors to the development of several chronic diseases, including cancer,” Dr. Saif says.
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!
Dr. Saif says that flaxseed oil and walnut oil are two other oils that support health due to their high amount of omega-3 fatty acids, but he says that these oils have a low smoke point and should only be used as finishing oils, not for cooking.
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.With these guidelines in place, you don’t have to worry about exposing yourself to cancer-causing chemicals in the kitchen. That way, you can focus on something more exciting: your delicious meal.
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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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