Cooking oils are a staple in most kitchens, but not all oils are created equal when it comes to health. Emerging research suggests that certain commonly used oils—especially those high in omega-6 fatty acids and heavily processed seed and vegetable oils—may contribute to inflammation in the body, a factor linked to the development of diseases like breast cancer. While more studies are needed, experts recommend being mindful of the types of oils you use in everyday cooking to support better long-term health.
New findings from Weill Cornell Medicine highlight a concerning link between certain cooking oils and breast cancer risk. Researchers discovered that linoleic acid—a type of omega-6 fatty acid commonly found in seed oils like soybean and safflower oil, as well as in some animal products—may actually fuel the growth of ‘aggressive’ breast cancer cells.
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Vegetable Oils Linked To Breast Cancer
The study points to consistent, high intake of linoleic acid as a potential driver behind the development of triple-negative breast cancer, one of the most difficult forms to treat. Unlike other types of breast cancer, triple-negative tumors spread more rapidly and have a lower survival rate (around 77%) compared to the 90% survival rate seen with more common breast cancers.
While omega-6 fatty acids are essential in small amounts, experts caution that the typical Western diet tends to overload on them—especially through heavily processed cooking oils—potentially tipping the balance toward inflammation and disease risk. This research adds to the growing conversation around being more mindful of the oils and fats we regularly consume.
“We now know that linoleic acid feeds cancer cell growth in a very specific way,” states Dr. John Blenis, the study’s senior author and a cancer researcher at Weill Cornell.
The bottom line
Oils to watch out for include soybean oil, corn oil, safflower oil, sunflower oil (especially the refined kind), cottonseed oil, canola oil (when highly processed), and grapeseed oil.
However, Blenis remains optimistic about the discovery, noting that it "sheds light on how to define which patients might benefit from specific nutritional recommendations."
He also emphasized that there's no need for widespread panic, reassuring that "the findings do not warrant blanket avoidance of seed oils but suggest moderation and selectivity, especially for high-risk individuals."
Instead, it's better to reach for healthier alternatives that offer anti-inflammatory benefits and are less processed. Good choices include extra virgin olive oil, avocado oil, and coconut oil (in moderation). For higher-heat cooking, avocado oil is especially great because of its high smoke point, while olive oil remains a staple for dressings, sautéing, and everyday use.
