Animal studies show that oil consumption slows growth of cancer.

- Research shows that the tumors before and come out are bigger and there are more animals in the affected animals taking large amounts of corn oil, unlike the animals that have taken olive oil whose tumors are benign.

- The conclusions of this work, developed by a research group at the Autonomous University of Barcelona (UAB), which coordinates the teacher Eduard Escriche, will be exhibited at the Second International Conference on Olive Oil and Health to be held in Cordoba and Jaen 20 to November 22.


The scientific evidence has shown that in vivo studies developed by the Multidisciplinary Group for the Study of Breast Cancer at UAB indicate that corn oil is a fat harmful if consumed in excess, while the oil is beneficial if drink moderately, as the coordinator of the group progresses, Eduard Escriche. The UAB team conducts its research work with a model of experimental breast cancer by studying the effects on animal consumption of two types of fats: corn oil and olive. The studies cover three approaches: the clinician, the morphological, and finally, the study of molecular mechanisms. Some investigations have revealed that the protective effect of olive oil against cancer.

"We conducted 16 experimental series and the seed oil always true. For animals who are taking large amounts of corn oil tumors before they leave, there are more animals with breast cancer, there are more number of tumors per animal, and the tumors are larger. Ie carcinogenesis is important in animals that take over corn oil, "explains Professor of Cell Biology, Physiology and Immunology. However, Escriche stresses that corn oil did not cause cancer but acts more on the promotion of this cancer, accelerating the clinical course of the disease.

What about olive oil? "Clinically, it is very clear its salutary effect: something is olive oil that despite a large amount supplied counteracts the negative effect it may have, as it is fat," she says. Fat provides energy that is the fuel needed by the tumor or cancerous cell that is why, in principle, any fat can be harmful, says the researcher. "But something is olive oil that counteracts this possible adverse effect: the specific mechanisms that we analyze the morphological and molecular studies.

Indeed, experimental studies morphological, ie, those discussed in the microscopic appearance of tumor, have revealed that the tumors originated in animals that have taken olive oil are more benign, the tumors of animals taken corn oil. A point in favor of olive oil. In addition, the teacher indicated that his research team as the other groups participating in this conference have shown that molecular data exist that support the health benefits of olive oil in relation to cancer.

To date, experiments have shown that never developed olive oil has the capacity to reverse tumor that already exists. "But we can contribute to the fight against cancer because our results indicate that slows the growth of this tumor and disease progression, although we can not classify andalusia olive oil as a drug."

All these research results will be presented at the symposium on olive oil and cancer in the II International Congress on olive oil and health to be held in Jaén and Córdoba 20 to November 22, who will moderate the Escriche, and where will know the results of research of other specialists in this field.

Olive oil for cooking

Regarding eating habits, the researchers noted that currently consume more fat than humans are of animal origin. But on the other hand, the fat oil seeds, is cheaper, is being used much in the kitchen, shifting to other types of oil like olive. " However, olive oil is kept more stable, it holds more heat and less distortion (the changes are problematic for health) to be used in cooking. That is why it is incomprehensible Eduard Escriche the current situation in the kitchens of the public: "It is a public health issue and someone should be made to understand that restaurants should not be used as the types of sunflower oils that can be harmful to health. "

But the protective effect of olive oil against cancer is also present in the crude oil for two reasons: for it contains oleic acid, a fatty acid that is behaving in a healthy manner in their interactions with cells and the components minority's exclusive extra virgin olive oil, such as antioxidants or squalene, very beneficial to many more aspects of health. Therefore, the fact administer on a regular basis could have beneficial effects.

"My recommendation would be moderate dietary consumption of fats in general by reducing animal fats and omega 6 polyunsaturated fats (the latter present in seed oils), and increasing, but within the proper amount, the olive oil and the omega 3 in fish oils and blue. Consumers should take the olive oil from an early age and acquire a healthy diet but in moderation, "advises the scientist.