A recent article explored the science and skepticism surrounding seed oils. These oils—extracted from sources such as soy, canola, sunflower, and corn—are rich in unsaturated fats, particularly polyunsaturated fats (PUFAs) like omega-6 linoleic acid. A substantial body of evidence supports the health benefits of replacing saturated fats with PUFAs. However, some research raises concerns about the potential inflammatory effects of an imbalance between omega-6 and omega-3 intake—specifically, consuming too many omega-6s and too few omega-3s. Processing methods are another point of concern, as seed oils are often refined using hexane. Still, residue levels are extremely low and considered safe by regulatory standards. From a public health standpoint, seed oils provide nutritional value but are neither miracle ingredients nor harmful toxins. Demonizing them oversimplifies complex nutritional science and diverts attention from more critical issues, such as excessive intake of ultra-processed foods and overall diet quality. Ultimately, what matters most is maintaining a balanced, minimally processed, nutrient-dense diet. Source: https://yourlocalepidemiologist.substack.com/
