New research has found a possible connection between a common fat in cooking oils and the growth of an aggressive form of breast cancer.
While the study raises important questions, experts say there’s no need to panic or cut out these oils entirely. Instead, it’s a reminder to approach nutrition with balance and context.
The study, led by researchers at Weill Cornell Medicine in New York and published in Nature, looked at linoleic acid—a type of omega-6 fat found in many seed oils like soybean, sunflower, and corn oil.
They discovered that linoleic acid can fuel the growth of triple-negative breast cancer, a form of the disease that is particularly aggressive and harder to treat.
Triple-negative breast cancer accounts for around 15% of all breast cancer cases. In lab studies, researchers found that linoleic acid binds to a protein called FABP5, which is more abundant in these cancer cells.
This interaction activates a growth pathway known as mTORC1, which promotes tumor growth. In mice, a diet high in linoleic acid led to larger tumors. Similar patterns were found in blood samples from patients with triple-negative breast cancer.
However, scientists urge caution in how these results are interpreted. Linoleic acid is still an essential fatty acid, meaning our bodies need it and can only get it from food. It plays a key role in keeping our skin healthy and regulating inflammation.
The problem, researchers say, may not be linoleic acid itself, but how much of it modern diets contain—often in excess, and with not enough balancing omega-3 fats from foods like fish, flaxseeds, and walnuts.
This imbalance could lead to chronic inflammation, which has long been linked to cancer and other diseases. Still, previous large studies have found no clear connection between linoleic acid intake and breast cancer risk in the general population. In fact, some research has even suggested it may have protective effects.
Experts say this new study is important because it highlights how certain nutrients may affect specific cancer types differently, depending on factors like genetic mutations or protein levels in tumor cells. It does not mean that cooking oils cause cancer, but it could help scientists give more personalized nutrition advice in the future.
For now, the best advice remains the same: eat a balanced diet rich in fruits, vegetables, whole grains, lean proteins, and healthy fats like olive oil. Moderation, variety, and whole foods matter more than any single nutrient. While linoleic acid may influence cancer growth in certain cases, avoiding seed oils altogether isn’t necessary for most people.
Source: KSR.
