Much attention is paid to the foods and beverages consumed and how this affects longevity. Yet little attention is paid to how foods are prepared and how certain oils could significantly affect your long-term health.
The type of oil used to cook food may contain unhealthy fats that increase cholesterol and blood pressure.
However, there are many types of cooking oils that contain healthier fats and are better for your heart and longevity.
One way to replace unhealthy fats with a healthier option is to look for non-tropical vegetable oils.
When heated, corn, sunflower, palm, and soybean oils release chemicals known as aldehydes, which have been linked to various types of cancer.
Some studies suggest that toxic compounds can promote the oxidation of retinaldehyde, transforming it into retinoic acid.
This, in turn, could lead to cancer cell growth and survival, negatively affecting longevity.
Unlike other oils, sunflower oil can be heated to higher temperatures before it begins to smoke.
Separate research has highlighted an additional risk that comes with reusing cooking oils, warning that this may increase the risk of colon cancer.
This is because broken oils can increase the risk of cancer by mutating and altering the genes that initiate the spread of cancer.
Oils consisting of monounsaturated and saturated fats, on the other hand, tend to be more heat stable.
These include rapeseed and olive oil, which have higher levels of monounsaturated fats like oleic acid.
The American Heart Association added: “If the oil smells bad, don’t use it.
“When an oil is stored too long, it can oxidize or go rancid.
“It will have a distinctive odor, and you need to get rid of it.”
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