Seed oils have gained attention in recent studies, sparking concerns about their potential impact on health. However, experts say the headlines are often misleading.
Seed oils are derived from plant seeds, unlike other vegetable oils that come from fruits. Examples include sunflower oil, made from sunflower seeds, and sesame oil, which is both fragrant and flavorful.
According to Dr. Kristina Petersen, associate professor of nutritional sciences at Penn State University, seed oils do not pose significant health risks when consumed in moderation. In fact, research suggests they can improve blood cholesterol levels and lower the risk of diseases like heart disease and Type 2 diabetes.
Seed oils are rich in unsaturated fats, which can help decrease “bad” cholesterol while raising “good” cholesterol. However, some experts caution that excessive consumption of seed oils can lead to an imbalance of essential fatty acids in the body.
The main concern surrounding seed oils is their high content of linoleic acid, a type of omega-6 fatty acid. Some critics claim this can cause inflammation and contribute to chronic illnesses when used for cooking. However, clinical trial data has shown no significant correlation between linoleic acid consumption and increased markers of inflammation.
Experts emphasize that moderation is key when it comes to consuming seed oils. The American Heart Association recommends limiting daily saturated fat intake to 5-6% of total calories.
In reality, the main health risk associated with seed oils lies not in the oil itself but in ultra-processed foods often containing them, such as those high in high-fructose corn syrup, sugar, and sodium.
Source: https://www.cbsnews.com/news/what-are-seed-oils-health-risks