Vegetable cooking oils: the cancer connection

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

Maria Cross MSc
Nov 8 · 10 min read
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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.

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Maria Cross MSc

Written by

Nutritionist and nutrition science writer, specialising in diet and mental health. Subscribe to AllYouCanEat.org.uk for free brain food guide. @MariaXCross

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