Study: A type of oil contributes to a lower risk of cancer

 Study: A type of oil contributes to a lower risk of cancer

Understanding the nature of cancer has helped scientists develop preventive measures against the disease, including the adoption of certain nutrients, the components of which can hinder the growth of cancer thanks to their antioxidant activity.

A study shows that a type of oil may reduce the risk of all forms of cancer by 31%, thanks to its unique antioxidant properties.

There is growing evidence to support that olive oil components protect against the development of several types of cancer, according to a 2022 meta-analysis, published in the journal PLoS One.

The study found large disparities in cancer risk between individuals who consumed olive oil and those who did not.

More specifically, the highest consumption of olive oil was associated with a 31 percent lower risk of developing any type of cancer.

They continued, "The positive effect of olive oil is largely due to its exceptional composition rich in monounsaturated fatty acids, squalene and phenolic compounds. Its powerful antioxidant properties limit cellular oxidative stress and DNA damage through scavenging, and influence critical signaling pathways associated with carcinogenesis."

A meta-analysis of 45 studies showed that protection was most important for breast, gastrointestinal and urinary tract cancers.

The researchers concluded the meta-analysis with a statement: "The results of this meta-analysis represent valuable evidence of the protective effects of olive oil against the development of cancer."

They added that more research could provide deeper insight into the role of olive oil in preventing cancer.

Researchers have previously explored the beneficial effects of olive oil in animal studies, in which rodents were fed a diet rich in olive oil and compared to those fed a diet rich in corn oil.

The results showed that most of the benefits came from the olive oil diet, as tumors appeared to be less aggressive in this group.

And in 2015, researchers discovered that a key ingredient in extra virgin olive oil, oleocanthal, kills cancer cells without harming healthy cells.

Biologists at Hunter College, New York City, discovered that the compounds rupture part of a cancer cell and release enzymes that cause the cells to die.

These enticing health benefits have made olive oil a popular cooking oil, but researchers claim that it is best to consume olives without heating to reap their full benefits.

In fact, many Mediterranean residents drink a small amount of olive oil for this reason, but this practice may have downsides.

Despite its many health benefits, olive oil contains 120 calories per tablespoon, so consuming more calories than you burn can lead to weight gain.

Furthermore, research in the Journal of Free Radical Biology and Medicine indicates that olive oil provides more benefits when eaten along with other foods, such as tomatoes.

This may significantly increase the absorption of disease-fighting antioxidants in many plant foods.

One of the most important mistakes to avoid is repetitive heating of olive oil at high temperatures, as repetitive heating of cooking oils (RCO) can produce different types of compounds, which have been reported as carcinogens.

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