MEDPAGE TODAY – Seed oils — extracted from soybeans, canola, corn, sunflower, cottonseed, grapeseed, safflower, and rice bran — are particularly high in polyunsaturated fatty acids (PUFAs) that are important for heart health, cell function, metabolism, immune regulation, and even brain health.
Specifically, they offer linoleic acid, an essential omega-6 PUFA that our bodies can’t make on their own, so we have to get it from food.
A large body of evidence supports the health benefits of unsaturated fats, particularly when they replace saturated fat. This protective effect is driven mostly by reducing LDL cholesterol and triglyceride levels.
So, Why the Backlash?
Critics call seed oils “toxic” or “poisonous” and blame them for the rise in chronic disease.
Here’s what’s driving the backlash:
…article continued below
– Advertisement –
Yes, seed oil consumption has increased. So has obesity. However, both saturated and unsaturated fats are prevalent in ultra-processed foods, which now account for more than half of American calories.
So, is it seed oils — or the ultra-processed foods they’re in? Chronic disease is complex, and no single ingredient is solely to blame.
Conflicting Evidence
Science is constantly evolving, and challenging conventional wisdom is healthy. But not all studies are created equal.
Consider the Minnesota Coronary Experiment of the 1960s, which found that vegetable oils, while lowering LDL cholesterol, did not improve health outcomes.
However, the study had serious flaws: high dropout rates, incomplete data, and limited generalizability. It’s one data point — not a reason to overturn decades of evidence.
…article continued below
– Advertisement –
Follow the Money
There’s also a booming wellness market that profits from fear. Valued at over $1 trillion, the industry is filled with influencers who demonize seed oils while selling products they claim will “reverse” the damage — like omega-3 supplements, antioxidants, or detox kits.
Others push their own premium, seed-oil-free alternatives, including avocado oil, olive oil, or so-called “ancestral fats” like beef tallow and butter blends …