Doctor warns everyday cooking ingredient used by millions linked to breast cancer A group of experts have warned that millions of Brits could be at risk of developing breast cancer due to an everyday cooking ingredient which is used by millions (Image: Getty Images/iStockphoto ) A leading oncologist has issued a stark warning to Brits about the potential cancer risks associated with an everyday cooking item. Seed oils containing linoleic acid, a common dietary fat, may be linked to the acceleration and proliferation of cancer cells, alarming research suggests. ‌ Millions could be unintentionally raising their odds of breast cancer through daily use of certain oils, warn scientists from Weill Cornell Medicine. Read more Doctor says one food 'worse than smoking' and biggest cause of 'early death' Professor Justin Stebbing advises judicious use of these oils to minimise future health risks, based on the findings of his team's research. Article continues below Dr John Blenis, who spearheaded the study as its senior researcher and is a prominent figure at Weill Cornell Medicine, cautioned: "We now know linoleic acid feeds cancer cell growth in a very specific way." Illuminating the path for enhanced patient care, he also added: "This discovery sheds light on how to define which patients might benefit from specific nutritional recommendations." A glance at the report reveals: "[This is] the most abundant unsaturated fat in Western-style diets and is derived from animal products and processed foods containing vegetable oils, such as safflower oil.", reports the Mirror. ‌ The report acknowledges the divergent outcomes of numerous studies examining the link between linoleic acid consumption and breast cancer rates, noting: "Many case-controlled retrospective and prospective studies have been conducted that explore associations between LA intake and breast cancer incidence, but the conclusions are often contradictory. "Accumulating evidence suggests that dietary patterns may influence cancer outcomes, and there is substantial clinical interest in understanding the molecular mechanisms behind these associations to better inform nutritional recommendations. "Our findings not only provide a mechanistic explanation for the heterogeneous responses of distinct breast cancer subtypes to dietary fats but also reveal an important perspective on how interactions between diet and breast cancer need to be studied. ‌ "Future nutritional studies might consider stratifying patients on the basis of FABP5 expression and triple-negative status." Last year, a study funded by the US government suggested that commonly used cooking oils may be contributing to a surge in colon cancer among young people. The research, which examined 80 patients with colon cancer, identified elevated levels of bioactive lipids produced through the breakdown of seed oils. Article continues below Nick Mole from Pan UK commented: "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."