Study Links Excessive Seed Oil Use in Processed Foods to Colon Cancer Risk

Research highlights the role of omega-6 fatty acids in inflammation and tumor growth, emphasizing the need for dietary balance.

A new study published in the journal Gut suggests a link between high consumption of seed oils in ultra-processed foods and increased colon cancer risk.
Seed oils like sunflower, corn, canola, and grapeseed are rich in omega-6 fatty acids, which, when consumed excessively, may promote chronic inflammation and hinder the body's cancer-fighting mechanisms.
Tumor samples from 81 colon cancer patients showed elevated levels of pro-inflammatory lipids derived from seed oils, while anti-inflammatory omega-3 lipids were deficient.
Experts stress that moderate consumption of seed oils as part of a balanced diet is not harmful, but recommend increasing omega-3 intake through foods like fish, walnuts, and flaxseeds.
The rise in colon cancer among younger populations is linked to the growing prevalence of ultra-processed foods, underscoring the importance of dietary shifts toward whole, minimally processed options.