b"SEED OILS HAVEbeen a staple in kitchens around the world for decades, recommended by health organizations for their polyunsatu- The Evolution of Seed Oils in Our Dietrated fat content. But as new debates stir online, questions about their health impact, particularly regarding omega-6 fatty acids, have prompted1960sIs when seed oils first gained consumers to rethink their use. Is the backlash based on sound science orprominence when health organizations, including just speculation? Experts weigh in. the American Heart Association, recommended In the 1960s, organizations such as the American Heart Associationthem as healthier alternatives to animal fats. began recommending seed oils rich in polyunsaturated fats over animalThese oils, rich in polyunsaturated fats, became fats such as lard or butter. Extracted from a wide variety of plants such asthe go-to cooking oils in homes across America.canola, sunflower, soybean, flaxseed, and corn, seed oils have long been the standard for healthier cooking oils and are used widely around theSome of the most commonly used seed world. Recently though, these oils have sparked some debate, largely onoils include canola oil, sunflower oil, social media, centered around their high concentration of omega-6 fattysoybean oil, corn oil and flaxseed oil. acids.These oils are not only a staple inThere are also questions around how seed oils are processed, particu- cooking but are also key ingredients in larly regarding extraction methods, oxidation and refining. many processed foods, snacks, andsalad dressings.Science vs. Speculation: What the Experts Say Canola Council of Canada president and CEO Chris Davison is sympatheticOmega-6 fatty acids, found in seed Omega-6vs.Omega-3to consumer concerns but confident in the guidance of scientists andoils, are essential for human health, nutritionists. but the modern diet often skews Certainly, there have been some contrasting views shared recently,too heavily toward omega-6 over and that makes it hard for people to differentiate between science andomega-3, creating an imbalance. speculation. The scientific consensus after decades of rigorous scientificExperts now suggest that eating work is in support of the nutritional benefits of seed oils, Davison says.both in proper proportions is key to We can respect individual experience but dont want to discredit a largehealth.body of work across populations, he adds.Penn State University associate professor of nutritional sciencesAs the anti-seed oil movement grows, beef Kristina Petersen focuses on cardiometabolic health. She says the debatetallow has made a surprising largely centers around linoleic acids. While linoleic acids are consideredcomeback. The market for essential fatty acids for humans, opponents claim omega-6 fatty acids likebeef tallow skyrocketed from linoleic acid found in seed oils are precursors to molecules that promote$46 million in 2018 to $480 inflammation, which is problematic because chronic inflammation is linkedmillion in 2023, though it still to issues such as heart disease, obesity, and autoimmune disorders. remains a small fraction of the overall seed oil The claim is really based on a simplified understanding of themarket. This shift is driven by consumers looking metabolism of linoleic acid in humans. The body can break down linoleicfor alternatives to highly processed oils, though acid into another fatty acid called arachidonic acid, and there is someexperts say seed oils are here to stay due to their evidence that arachidonic acid promotes inflammation, Petersen says.cost-effectiveness and functionality.But what's left out is that this breakdown is very tightly regulated in humans. So, when we increase linoleic acid intake, we actually dont seeA growing segment of an increase in arachidonic acid in humans. We have a lot of clinical trialconsumers is actively avoiding evidence to support that. seed oils, with some products Moreover, Petersen notes that the dietary ratio of omega-6 to omega-3even earning a Seed Oil Free fatty acids is no longer considered a key marker of diet quality. Certified label. However, Now, prominent health organizations recommend that consumers eatresearch still supports both types of essential fatty acids to meet requirements, as both omega-6that when consumed in and omega-3 fatty acids have health benefits, she says. moderation, seed oils are not Not all seed oils are high in omega-6 fatty acids. harmful and provide essential High oleic soybean oil, for instance, which is used in baking and pack- nutrients.aged goods, contains only about 7% omega-6 but over 75% omega-9 oleic acid, long considered to be a good fatty acid, Petersen says. Sources: American Heart Association, National Institutes of Health, International Olive Council, North American Renderers Association, U.S. Department of AgricultureOCTOBER 2025SEEDWORLD.COM /13"