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A research team led by Hunter College has shown that certain extra-virgin olive oils kill human cancer cells with no obvious effect on normal cells, according to a new study published in PLOS ONE. Previous studies demonstrated that a component found in some olive oils—oleocanthal—has this cancer-killing power.
In the culinary world, cooking oils like olive, avocado, vegetable, and canola, are indispensable. But amid the frying, sautéing, and dressing, whispers of concern have arisen regarding the potential link between cooking oils and cancer.
A closer look at cancer has implicated oleic acid, a key component of olive oil, in the progression of the disease from the original tumor to distant organs, or metastasis.
Olive oil consumption seems to exert beneficial actions in terms of cancer prevention. Additional prospective cohort studies on various cancer types and survivors, as well as large randomized trials, seem desirable.
Olive oil, rich in n-9 MUFA oleic acid, is the main source of fat in the Mediterranean diet. This diet has been proposed as healthy dietary pattern associated to a decreased risk for some chronic diseases such as cardiovascular disease, obesity and cancer.
Highest olive oil consumption was associated with 31% lower likelihood of any cancer (pooled RR = 0.69, 95%CI: 0.62–0.77), breast (RR = 0.67, 95%CI: 0.52–0.86), gastrointestinal (RR = 0.77, 95%CI: 0.66–0.89), upper aerodigestive (RR = 0.74, 95%CI: 0.60–0.91) and urinary tract cancer (RR = 0.46, 95%CI: 0.29–0.72).