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Colon cancer cases in people could be caused by certain types of cooking oils.
Oils like sunflower, canola, corn and grapeseed have been highlighted as oils of concern in a new study.
The piece published in the medical journal Gut analysed 80 patients with colon cancers in the US.
It found the cooking oils increased the risk of developing colon cancer in the patients aged between 30 to 85.
The research found people should swap seed oils for oils that contain omega-3 fatty acids like olive and avocado oil.
Seed oils are responsible for higher levels of lipids that produce fat compounds in the body.
These oils also lead to inflammation in the body because they contain omega-6 and polyunsaturated fatty acids.
Main cancer bodies in the US though say there is no evidence moderate consumption contributes to a rise.
Seed oils were originally invented by candle maker William Procter in the 1900s.
They soon became a staple to be used across America and the world.
In the UK, it was reported in April that ‘forever chemicals’ were found in common UK fruits, vegetables and spices.
They are called ‘forever chemicals’ because they take centuries to break down in the environment.
PFAs can accumulate in the bodies of living organisms including humans.
They have been linked to severe health conditions, including kidney and testicular cancer, an increase in cholesterol and high blood pressure in pregnant women.
Nick Mole, from Pan UK, said: ‘Given the growing body of evidence linking PFAs to serious diseases such as cancer, it is deeply worrying that UK consumers are being left with no choice but to ingest these chemicals, some of which may remain in their bodies long into the future.
‘We urgently need to develop a better understanding of the health risks associated with ingesting these “forever chemicals” and do everything we can to exclude them from the food chain.’
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