Imagine if something as simple as the oil in your kitchen was secretly leading to canc3r. For millions around the world, this uncomfortable possibility has progressed from speculation to science. Two studies, published just days apart, have shone a harsh light on commonly used cooking oils, implying a worrying link between their intake and increased canc3r risk, particularly in the colon.
First Study Links Common Cooking Oils to Increased Canc3r Risk
In a study published earlier on December 10, 2024, in the journal Gut, researchers from the University of South Florida and Tampa General Hospital Canc3r Institute have brought new insights into the connection between diet and colorectal cancer, the second leading cause of canc3r-related d3aths in the US.
This first study delves into how certain fats, particularly those found in processed foods, could be playing a significant role in canc3r development.
Second Study Shows Reducing Omega-6 Intake May Slow Canc3r Progression
Building on previous studies, a new study from UCLA Health’s Jonsson Comprehensive Cancer Center presents persuasive evidence that dietary changes could have a major impact on cancer progression. This study focused on individuals with early-stage prostate cancer who are under active surveillance, which means their health is checked on a regular basis without requiring immediate intervention.
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