No, cooking oil doesn't cause cancer — but new study links too much seed oil to colon tumors

Health enthusiasts and home cooks alike are constantly weighing the benefits and drawbacks of the various cooking oils available in the market. While some swear by the health benefits of using olive oil for its high levels of monounsaturated fats, others argue that the high price point and limited smoke point make it less practical for everyday cooking. Meanwhile, proponents of coconut oil claim it has unique health benefits due to its high content of medium-chain triglycerides (MCTs), but critics point out its high saturated fat content and potential impact on heart health. As the debate rages on, a new study aims to shed light on the nutritional pros and cons of different cooking oils, providing insight into which options are truly the healthiest choice.

Cooking oils include a wide range of products, from canola oil to olive oil, coconut oil and more. The nutritional pros and cons of cooking oils are a frequent subject of debate online, especially ...