Refined oils high in monounsaturated fats keep up to a year (olive oil will keep up to a few years), while those high in polyunsaturated fats keep about six months.
The researchers found that linoleic acid in polyunsaturated fats produced increasing membrane phase separation, and thereby increased adherence of circulating tumor cells to blood vessel walls and remote organs.
It demonstrated that the consumption of high amounts of long chain omega-3 polyunsaturated fats from food produced a 25% reduced risk of additional breast cancer events.
