7. Cooking oils
The commonly used cooking oils in restaurants and homes contain high amounts of Omega – 6 and very low levels of Omega – 3 fatty acids. Over exposure to omega – 6 leads to inflammation and is directly linked to heart disease and cancer. Some of the oils that fall into this group are sunflower oil, cottonseed oil, and grapeseed oil, as these are manufactured for industrial use, and will be found in most packaged foods and takeaways. A group of scientists conducted tests in 2014, which showed the negative effects of heated vegetable oils and the risk factors associated with heart disease by constant use.