Vegetable cooking oils: the cancer connection

They’re kitchen cupboard staples. But should they be?

When vegetable cooking oils first entered the culinary landscape in the early twentieth century, they quickly became the superfood of their time. Sold as healthy alternatives to saturated fat, these new oils were at the centre of the brave new world of dietary expertise.

It took a while for the first cracks to appear, but by then vegetable cooking oils had been firmly established as the cornerstone of a healthy diet. No amount of scientific enquiry was going to shift that perception in a hurry.

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