Cooking Oil Smoke Point and Cancer

A cooking oil's smoke point is the temperature at which it begins to smoke visibly when heated. When an oil starts smoking it is oxidizing and could damage your body. 

A smoke point is the maximum safe cooking temperature. You should avoid heating the oil past this temperature. If you do heat past the smoke point you increase the risk of the oil turning brown, forming oxidized chemicals that can harm your body and increase your risk of cancer. People who work in kitchens and restaurants with cooking oils and poor ventilation have an increased lung cancer, colorectal cancer, and breast cancer risk.

Each oil manufacturer has a different chemical composition because of processing methods and each batch of fruit, vegetable and seed will vary. These factors will affect the smoke point. 

Dairy Milk and Cancer

Dairy milk has long been a staple in many people's diets, but recent research has raised concerns about its potential link to cancer. In this blog post, we are looking at what the research says about dairy milk and cancer.

It is important to note that these associations are observational, meaning that they cannot prove that dairy milk causes cancer. However, they do suggest that there may be a link between dairy milk consumption and an increased risk of certain cancers.

Dairy Milk Specific Cancer Risks

Prostate cancer: A meta-analysis of 13 studies found that men who consumed the most dairy milk had a 10% increased risk of prostate cancer compared to men who consumed the least dairy milk.[1]

Breast cancer: A meta-analysis of 17 studies found that women who consumed the most dairy milk had a 17% increased risk of breast cancer compared to women who consumed the least dairy milk.[2]

A study published in the International Journal of Epidemiology found that even...