Cancer Corn oil may promote cancer
By Sue Mueller
Nov 18, 2008 - 8:32:00 AM
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Tuesday Nov 18, 2008 (foodconsumer.org) -- Ingredients derived from corn such as corn oil are
present in almost all types of fast foods, according to a new study
published in the proceedings
of National Academy of Sciences.
The study led by A. Hope Jahren, a professor of geography
and geophysics at the University of Hawaii and Rebecca A. Kraft found that of
the hundreds of servings of fast-fast meals purchased nationwide, only about 12
servings of food could potentially be traced back to something besides corn.
For the study, the researchers sampled 480 servings of
hamburgers, chicken sandwiches and fries from McDonald’s, Burger King, and
Wendy’s chains in Los Angeles, San Francisco, Denver, Detroit, Boston, and
Baltimore.
Results of the study suggested that 100 percent and 93
percent of the cows responsible for the hamburgers and chicken sandwiches were
fed exclusively corn-based diets.
And
only 12 Burger King burgers bought on the West Coast used meat from cows that
did not exclusively eat corn-based diets.
The researchers also found that the frying oil used by
Wendy's seemed to be corn oil only although the restaurant claims it uses more
than one type, media reported.
In
contrast, McDonald's and Burger King fries seemed to be made using other types
of vegetable oils.
What does the study mean?
For one thing, the results may concern some people who know how coin oil
affects their health.
Not all cooking
oils are the same and some types boost cancer growth while others inhibit
cancer, according to a report published in the Oct 2007 issue of Molecular
Nutrition & Food Research.
The report by Escrich E and colleagues from Universitat
Autònoma de Barcelona in Barcelona, Spain says that epidemiologic and
experimental studies have found that dietary lipids play a role in cancer
particularly breast, colorectal and prostate cancers.
Escrich says incidence of cancer in Mediterranean
countries where olive oil is commonly used is lower than other regions of the
world. This observation prompts researchers to believe dietary fat may have
something to do with cancer.
Although previous studies are not conclusive, evidence
suggests that the influence of dietary fats depends on the quantity and the
type of lipids. High intake of omega-6 and saturated fat have been found to
promote tumor while omega-3, conjugated linoleic acid and gamma-linolenic acid
inhibit cancer growth.
Olive oil full of monounsaturated fatty acids is found to
have inhibitory effects on cancer, Escrich says probably due to oleic acid, the
main component of olive oil and some minor ingredients like squalene and
phenolic compounds.
Nutritionists believe the ratio of omega-6 to
omega-3 in American diets is too high.
That
is, they use too much Omega-6 fatty acids which are commonly found sunflower
oil, soybean oil, safflower oil in addition to corn oil.