July 15, 2020 ByBakers Journal
The World Health Organization’s International Agency for Research on Cancer (IARC) found that there was a link between deep-frying oils and ovarian cancer.
New results, published today in the journal Cancer Epidemiology, Biomarkers & Prevention1 by scientists from the International Agency for Research on Cancer (IARC) and partners, suggest that higher intakes and circulating levels of trans fatty acids from industrial processed foods and from deep-frying fat may be associated with a greater risk of developing ovarian cancer.
Within the European Prospective Investigation into Cancer and nutrition, 1,486 incident ovarian cancer cases were identified. Cox Proportional Hazard models with adjustment for ovarian cancer risk factors were used to estimate hazard ratios of ovarian cancer across quintiles of intake of fatty acids.
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