Use of soybean oil may boost cancer risk
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Reporting By David Liu and editing by Elizabeth Hutchinson
Tuesday May 31, 2011 (foodconsumer.org) -- A new study in the May 2011 issue of the Indian Journal of Medical Research suggests that eating soybean oil may boost cancer risk when compared to eating cow ghee, a type of butter used in South Asian cuisine.
R. Rani and V. K. Kansal of the National Dairy Research Institute in Haryana, India tested both soybean oil and cow ghee in female rats that were at higher risk of mammary cancer because they were exposed to carcinogen 1,12-dimethylbenz(a)anthracene (DMBA).
Two groups of rats were fed a diet with 10% of either soybean oil or cow ghee for 44 weeks. At five weeks, rats received 39 mg per day of DMBA through oral intubation to induce cancer.
The researchers found that among the two groups of rats receiving DMBA, 65.4% of the rats on soybean oil had tumors, while only 26.6% of the rats on cow ghee had tumors. The tumor weight was also higher in the soybean oil users than the cow ghee users, 6.18 grams versus 1.67 grams.
The tumor latency was 23 weeks for rats on soybean oil and 27 weeks for rats on cow ghee.
Also, the researchers found carcinogenesis progressed more rapidly in rats on soybean oil than those on cow ghee.
Soybean oil has high amounts of omega-6 fatty acids, which some researchers believe may promote growth of tumors. Patients who receive alternative cancer treatments may be required not to use soybean oil and corn oil because of their potential negative impact on the risk of cancer.
Photo credit: wikipedia
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