Fresh research suggesting a potential link between industrially produced trans-fatty acids â predominantly found in fried foods and partially hydrogenated cooking oils â and ovarian cancer has implications for the food industry, IARC scientist Dr Veronique Chajes tells FoodNavigator.
Read more about it via https://www.foodnavigator.com/News/Science/Trans-fatty-acids-from-deep-frying-oil-could-increase-ovarian-cancer-risk-study?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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