In The News: Seed Oils, Good, Bad, or Ugly?

Seed oils (vegetable oils) have sparked debate over their health effects, with some blaming them for inflammation and chronic diseases, but science shows a more complex story.

• Seed oils like soybean, canola, sunflower, and corn are often commercially extracted using heat and chemicals. These solvents can be avoided by choosing organic and cold-pressed oils.
• These oils are high in omega-6 fats, which some say cause inflammation, but studies show they don’t increase inflammation in people and may improve cholesterol profiles when taken in moderation.
• The rise in seed oil use is tied to the growth of ultra-processed foods, which are more clearly linked to poor health than seed oils alone.
• Linoleic acid, an essential fatty acid and the main omega-6 fat in seed oils, can become oxidized with exposure to inflammation and toxins combined with inadequate antioxidants, forming harmful oxidized LDL that contributes to heart disease.
• A balanced diet that limits ultra-processed foods, includes omega-3 sources, and uses organic, cold-pressed seed oils moderately is a healthier approach than avoiding seed oils altogether.
• Optimal DX recommends measuring Omega-3 Index, a simple but valid way to assess omega-3 status and risk of cardiovascular disease, inflammation, and fatty acid imbalance.

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