Corn Oil Can Increase the Growth of Prostate Cancer Tumors
A common fat found in corn oil appears to increase the growth of prostate cancer tumors, researchers report.
Studies have shown that, corn oil and other industrial seed oils strongly promote prostate cancer cell growth and increase mortality in similar models.
Increasing consumption of corn oil has been shown in animals studies to be associated with higher risks of cancer of the stomach, prostate, pancreas, liver and lung. Cornmeal, however, appears to be protective against colon cancer, possibly due to its fiber content.
The main culprit in corn oil is its high omega-6 fatty acid content
Omega-6 fats cause prostate tumors to grow twice as fast. Fatty acids such as those found in corn oil turn on genes that stimulate tumor growth
Studies were conducted in the laboratory or prostate cancer cell lines found, that, cells that are exposed to omega-6 fatty acid grew twice as fast as similar cells not exposed to omega-6.
The British Journal of Cancer found that omega-6s promoted the growth of prostate cancer and increased the risk of cancer reaching the bone.
Omega-6 fatty acids–such as those found in corn oil–caused human prostate tumors in cell culture to grow twice as quickly as tumors to which omega-6 fats had not been added, according to a study conducted at the San Francisco VA Medical Center.
Other studies, including one from the same investigators, show that corn oil and other industrial seed oils strongly promote prostate cancer cell growth and increase mortality in similar models
Corn oil contains a high amount of polyunsaturated fatty acids, particularly omega-6 fatty acids.
According to the United States Department of Agriculture, 1 tbsp. of corn oil contains 7.436 g of polyunsaturated fatty acids, 7.239 g of omega-6 fatty acids and zero g of omega-3 fatty acids.
Omega-6 fatty acids accelerate the growth of cancer cells, such as prostate tumor cells, and tumor growth, whereas omega-3 fatty acids protect the body from cancer, according to research by Isabelle Berquin published in the “Journal of Clinical Investigation” in 2007.
The main culprit found in omega 6 fatty acids is Arachidonic acid
Most omega-6 fatty acids from vegetable oils, such as corn oil, is available as linoleic acid that is converted to arachidonic acid in the body, according the University of Maryland Medical Center. Research by M.D. Brown published in the “British Journal of Cancer” in 2010 demonstrates that arachidonic acid, a type of omega-6 fatty acid, promotes prostate cancer and supports the spread of cancer to the bone.
Arachidonic acid turns on a gene signaling pathway that leads directly to tumor growth, according to principal investigator Millie Hughes-Fulford, PhD, director of the Laboratory of Cell Growth at SFVAMC and scientific advisor to the U.S. Under Secretary for Health for the Department of Veterans Affairs. The results of the study are published in the February 1 issue of Cancer Research.
The dietary ratio of omega-6 to omega-3 fatty acids was one to two about 60 years ago, and in 2006 it was about 25 to one.
About 100 years ago the average person ate less than a pound of omega 6 rich oils per year. Now people in most industrialized societies consume around 75 pounds per year.
Most corn oil is produced from genetically modified crops
The majority of vegetable oils – especially corn and soy – in the United States are manufactured using genetically modified crops (GMO) that are laced with chemicals and toxins.
GMOs are the subject of intense controversy worldwide since the long-term effects are not yet known. In a 2009 study published by The International Journal of Biological Science, GMO corn was linked to organ breakdown of the liver, kidneys and heart in lab animals.
Researchers discovered that the longer rats were exposed to GMOs, the greater the toxicity of GMO corn and the higher incidence of disease. Much more research will need to be done on this fairly new hazard.
Corn oil undergoes high heat processing
Corn and soy oils are created with high-heat processing, which causes the polyunsaturated fats to spoil once they come in contact with oxygen.
Vegetable oils become even more dangerous when they’re heated for cooking. Damage done by frying starts at about 320 degrees Fahrenheit and goes up exponentially as the temperature rises.
When the antioxidants, phytochemicals and nutrients are removed, they are treated with toxins such as chlorine bleach and deodorized so the oils are shelf stable and have an appetizing color.
There are no benefits to these mass-produced oils and your body is unable to digest them.
As an alternative, use extra virgin olive oil.
It’s important to keep in mind that not all fats were created equal: some types, especially the monounsaturated fats found in olive oil and the omega-3 polyunsaturated fats in flaxseed, have many positive effects on health.
The increased prostate cancer risk associated with a high-fat diet therefore depends not only on quantity, but particularly on the kind of fat you eat.
Spanish researchers examined the impact of different fats on the development of prostate cancer by comparing the effect of a diet high in either extra virgin olive oil (a source of monounsaturated fats) or corn oil (a source of omega-6 polyunsaturated fat). The researchers gave animals doses of the powerful carcinogen 7.12-dimethylben(a)anthracene, and looked at the impact of the two kinds of fats on the resulting prostate cancer. The team then compared the results to those in a low-fat control diet.
The Spanish scientists observed that prostate tumors in animals fed a diet high in corn oil were more numerous and developed more quickly. On the other hand, those animals given diets with olive oil had fewer tumors that developed at a much slower rate. These differences seem to be linked to the diametrically-opposed effects of these fats on several processes involved in prostate cancer cell function. For example, whereas a diet high in corn oil stimulates certain key proteins that help cancer cells spread uncontrollably, the diet based on olive oil reduces the activity of these proteins and encourages cell destruction through apoptosis.
Bariani olive oil is a supremely high-quality olive oil: harvested and processed the way it was done for thousands of years. Virtually all olive oils are machine harvested, extracted with heat, and filtered, all of which remove important nutrients and antioxidants.