Possibly. Studies have shown that oils rich in polyunsaturated menus "processed" may enhance the formation of carcinogens. This process refers to the so-called hydrogenation of vegetable oils to turn them into solid additives - which actually means converting unsaturated fats saturated fats. I would advise you to increase the amount of vitamin E intake (200-400 IU daily) to prevent auto-oxidation of lipids (a kind of "rusting" of body fat), avoid products that contain oils "hydrogenated", try to eat more a lot of cabbage and cauliflower, alternating in your menus with monounsaturated polyunsaturated oils.
