The US Department of Agriculture and Food and Drug Administration (FDA) has just released a statement regarding cashew oils, saying that while they are not as bad as some have claimed, the oils may be contributing to a rise in cancer deaths in the US.
While it was the most recent batch of cashew fats from the US to be investigated for carcinogenic potential, the agency says that in the past, they have also found links between cashew fat and breast cancer and other forms of cancer.
The statement was published in the journal Health and Nutrition in November 2017.
“While the FDA’s analysis does not indicate a causal relationship between cashews and cancer, it does indicate that some cashew-based products may be more carcinogenic than others,” said the agency in the statement.
“It is important to note that there is no evidence that the consumption of cashews has increased cancer risk.”
A study published in The Lancet in 2018 found that those consuming a diet of cashems had significantly higher levels of circulating biomarkers of inflammation, such as interleukin-6 (IL-6) and tumor necrosis factor-alpha (TNF-α), in their blood than those consuming the same diet of whole-wheat or whole-bean foods.
In a statement on its website, the FDA says that it has been monitoring the health of consumers since 2009 and has received information from multiple sources that the FDA is currently assessing.
“In the United States, more than 2 million people have died from COVID-19-related causes, and thousands of people have had their lives shortened or lost their jobs as a result of this pandemic,” the statement said.
“The FDA’s goal is to provide consumers with the best possible information, and to protect the public from the potential harm caused by these foods.”