Cooking oil is a kitchen staple found in nearly every household. But while it helps prepare delicious meals, not all oils are created equal. In fact, some commonly used oils could be quietly harming your health—contributing to inflammation, organ strain, and even the potential growth of cancer cells.

Health experts are raising alarms about three particular oils that may do more harm than good when used regularly in your cooking.

---

1. Vegetable Oil (Especially Refined Blends)

Vegetable oil may sound healthy, but the term often refers to a mix of highly refined oils like soybean, corn, or cottonseed oil. These oils are usually processed at high temperatures and treated with chemicals, stripping them of nutrients and creating harmful compounds.

They are also high in omega-6 fatty acids, which—when consumed excessively—can cause chronic inflammation, a known risk factor for cancer and other diseases. Over time, this inflammation can damage cells and organs such as the liver and kidneys.

---

2. Palm Oil

Palm oil is cheap and widely used, especially in processed foods and snacks. While it contains some natural antioxidants, the problem lies in how it's processed and reused during frying.

Reheating palm oil repeatedly can lead to the formation of acrylamide, a potentially cancer-causing substance. Studies have linked frequent consumption of fried foods made with reused palm oil to increased risks of heart disease and liver stress.

---

3. Margarine and Shortening (Hydrogenated Oils)

Though not traditional cooking oils, margarine and shortening are often used for baking or frying—and they’re loaded with trans fats. These artificial fats have been banned or heavily restricted in many countries due to their strong link to heart disease and cancer.

Trans fats promote inflammation, raise bad cholesterol (LDL), lower good cholesterol (HDL), and have been shown to negatively impact liver and kidney function over time.