Trans Fats and Breast Cancer

Trans fats or ‘trans fatty acids’ are linked to higher rates of breast cancer.  The more trans fats stored in our own body fat, the greater our risk for developing breast cancer.  Research suggests that this may be especially risky for those who are postmenopausal.

Trans fats have been structurally altered by a process called hydrogenation to stay solid at room temperature.  Packaged baked products such as cookies, cakes and donuts are some of the worst culprits.  Also any fatty foods that have been cooked at high heat may have altered fats such as deep fat fried foods, charred meats and many grilled foods.

Avoid foods labeled  ‘partially hydrogenated oil’ and ‘hydrogenated oil’.

Monounsaturated fats are healthier such as extra virgin olive oil, walnut oil, sunflower oil, almond oil, hemp oil, and avocado oil.


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