They’ve been blamed for everything from chronic inflammation to obesity. And often accused of silently harming our health.
But a new wave of scientific evidence is turning that narrative upside down.
New studies challenge popular belief
At a recent American Society for Nutrition conference, researchers from two studies (1 and 2) shared findings that may come as a shock to many health-conscious eaters.
The focus was on linoleic acid, the main fat found in seed oils.
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By analyzing blood data from nearly 1,900 participants, researchers discovered a pattern: those who consumed more linoleic acid had better health markers.
Specifically, they showed lower levels of insulin, blood sugar, and inflammation - key risk factors for heart disease and type 2 diabetes.
In other words, the people eating more of this so-called "dangerous" fat were actually healthier.
It’s how you use it
Experts emphasize that the real issue isn’t seed oil itself, but how we consume it.
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There’s a world of difference between roasting vegetables in canola oil and snacking on ultra-processed chips fried in the same oil.
When linoleic acid comes from whole foods like nuts, seeds, or soy, it’s not just safe - it may be beneficial.
Swapping out saturated fats like butter or coconut oil for seed oils has been shown to support heart health.
And despite the scare stories, there’s no solid scientific basis to claim seed oils are inherently inflammatory.
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So, should you cook with seed oils?
According to researchers, there’s no reason to fear them. Just be mindful of the source - and the rest of your diet.
This article is based on information from Health.com.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.