Researchers Found Potential Link between Deep Frying Oils and Ovarian Cancer

Fresh research suggesting a potential link between industrially produced trans-fatty acids and ovarian cancer has implications for the food industry, IARC scientist Dr. Veronique Chajès has told FoodNavigator.  Trans-fatty acids are predominantly found in fried foods and partially hydrogenated cooking oils.   

There is an ‘urgent need’ to adopt regulatory limits on trans fats, according to International Agency for Research on Cancer (IARC) scientist, Dr Veronique Chajès.  Her position follows the publication of a research article, which she co-authored, that concludes that higher dietary intakes of industrially produced trans-fatty acids, originating mainly from  deep frying fat, may be associated with greater risk of epithelial ovarian cancer (EOC).  Ovarian cancer is the eighth most common cancer in the world, and the eighth most common cause of cancer related death in women.  

In this most recent study, scientists sought to investigate the association between trans fatty acid intake from various food sources as well as circulating biomarker levels and EOC risk. In particular, the researchers focused on circulating levels of industrial trans elaidic acid, along with higher intakes of linoleic acid and α-linolenic acid.  Industrially produced trans fatty acids can be found in baked and fried foods and prepackaged snacks and food.  They are also found in partially hydrogenated cooking oils and fats which are often used at home, in restaurants, or in the informal food sector, such as street vendors, and are the predominant source of trans-fatty acid intake in many populations, Chajès told FoodNavigator.