Common Cooking Oil Compound Linked to Deadly Breast Cancer Subtype

Common Cooking Oil Compound Linked to Deadly Breast Cancer Subtype

DECK
Study reveals linoleic acid may accelerate growth of triple-negative breast cancer; scientists urge dietary caution over seed oils.

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KEY FACTS

• What: Linoleic acid in seed oils may fuel aggressive breast cancer.

• Where: Research conducted by Weill Cornell Medicine.

• When: Study findings published on March 14 in Science.

• Who: Led by Dr. John Blenis and team at Weill Cornell Medicine.

• How: The compound activates tumor cell growth via FABP5 protein.

• Why: Raises concerns over links between common dietary fats and cancer progression.

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SITUATION SNAPSHOT
In a discovery that could reshape dietary guidelines for cancer prevention, scientists have uncovered a troubling link between a widely used cooking oil ingredient and one of the deadliest forms of breast cancer. The research highlights how a common dietary fat may be silently fueling disease progression in certain vulnerable patients.

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WHAT WE KNOW
Researchers at Weill Cornell Medicine have identified linoleic acid, a major omega-6 fatty acid in vegetable and seed oils like soybean and safflower oil, as a possible contributor to the progression of triple-negative breast cancer (TNBC). This cancer subtype is known for its aggressive behavior and lower survival rate—about 77%, compared to 90% for hormone-sensitive types.

The study found that linoleic acid activates a key tumor growth pathway by binding to the FABP5 protein, which is present in high levels in triple-negative cancer cells. This mechanism appears specific to TNBC and not observed in other breast cancer forms.

In preclinical trials using mice, a linoleic acid-rich diet was shown to significantly enhance the development of tumors, supporting the laboratory findings.

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WHAT’S NEXT
Experts suggest that future cancer prevention strategies may need to incorporate dietary modifications, particularly for patients at higher risk of triple-negative breast cancer. The findings could also lead to the development of targeted nutritional plans or pharmaceutical interventions designed to block FABP5-related pathways. More clinical studies will be necessary to evaluate the long-term impact of linoleic acid on human cancer progression.

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VOICES ON THE GROUND
"This discovery helps clarify the relationship between dietary fats and cancer and sheds light on how to define which patients might benefit the most from specific nutritional recommendations in a personalised manner," — Dr. John Blenis, senior author and professor of cancer research at Weill Cornell Medicine.

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CONTEXT
Triple-negative breast cancer accounts for about 10-15% of all breast cancer cases and disproportionately affects younger women and those of African descent. It is resistant to most hormonal or targeted therapies, making treatment especially difficult.

Omega-6 fatty acids, including linoleic acid, are prevalent in Western diets due to their widespread use in processed foods and cooking oils. While essential in moderation, excessive intake has long been associated with inflammation and chronic diseases. This study adds to growing concerns about the potential cancer-promoting effects of high omega-6 consumption.

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REPORTER INSIGHT
The findings underscore a sobering reality: the ingredients many people cook with daily might quietly contribute to cancer risk. As researchers continue to explore the food-cancer connection, this study serves as a powerful reminder of the complex relationship between diet and disease—and the importance of informed eating choices.