Colon cancer risk linked to seed oils in early study, tied to inflammation [Video]

Researchers have revealed another potential reason to avoid ultraprocessed foods.

Seed oils — which are plant-based cooking oils that are often used in processed, packaged foods — have been linked to an increased risk of colon cancer, according to a new study published this week in the medical journal Gut.

Researchers at University of South Florida (USF) Health and Tampa General Hospital Cancer Institute analyzed 162 tumor samples from colon cancer patients, according to a USF press release.

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They found that the tumors contained “an excess number” of molecules that cause inflammation and “a shortage” of healing molecules.

“It is well-known that patients with unhealthy diets have increased inflammation in their bodies,” said study author Dr. Timothy Yeatman, professor of surgery in the USF Health Morsani College of Medicine and associate center director for Translational Research and Innovation at the TGH Cancer Institute, in the release. 

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