This Cooking Oil Ingredient Linked to Aggressive Breast Cancer, New Research Warns

Linoleic acid found in vegetable oils may fuel triple-negative breast cancer growth, says Weill Cornell study

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April 18, 2025 | A new study by Weill Cornell Medicine researchers has raised serious concerns about linoleic acid, a type of omega-6 fatty acid commonly found in cooking oils like soybean, corn, and safflower oil. The research suggests that excessive consumption of linoleic acid may promote the growth of triple-negative breast cancer (TNBC) — one of the most aggressive and treatment-resistant breast cancer subtypes.

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Published in the journal Science on March 14, the preclinical study demonstrates how linoleic acid binds to a protein called FABP5, activating a key tumor growth pathway. The researchers observed that this mechanism was particularly active in triple-negative breast cancer cells — which lack estrogen, progesterone, and HER2 receptors — and not in other hormone-sensitive types of breast cancer.

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“This discovery clarifies the relationship between dietary fats and cancer,” said Dr. John Blenis, the study’s senior author and professor at Weill Cornell. “It also opens new possibilities for personalised nutritional guidance and cancer treatment strategies.”

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🔬 Key Findings:

• Linoleic acid was shown to accelerate tumor growth in mouse models with TNBC.
• Triple-negative cells exhibited higher levels of FABP5, making them more vulnerable to the effects of dietary linoleic acid.
• The study points toward future dietary recommendations and possibly drug targets aimed at reducing FABP5 activity in patients with aggressive breast cancer.

Triple-negative breast cancer accounts for 10–15% of all breast cancers and has a lower 5-year survival rate (77%), compared to hormone-sensitive types (90%).

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Linoleic acid is present in many common food items, including:

• Seed and vegetable oils (soybean, sunflower, corn, safflower)
• Processed foods
• Animal products like pork and eggs

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🛑 Should You Avoid These Oils?

While the study does not call for an outright ban on these oils, experts suggest moderating omega-6 intake and balancing it with omega-3 fatty acids (found in flaxseeds, walnuts, and fish) to reduce inflammation and cancer risk.

The findings come as part of a growing body of research exploring the role of dietary fat composition in cancer development.

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linoleic acid cancer risk, omega 6 breast cancer, triple negative breast cancer study, cooking oil cancer link, Weill Cornell breast cancer research, seed oils cancer, FABP5 protein tumor growth, cancer and diet 2025, dietary fats breast cancer, triple-negative cancer prevention