While cooking oils extracted from plants—such as canola, corn, and soybean—often get a bad rap from nutrition influencers, they are seen as safe and beneficial by organizations including the American Heart Association. Harvard T.H. Chan School of Public Health’s Walter Willett and other experts weighed in on the topic in a Feb. 25 Everyday Health article.
The article noted that some people are worried that trace amounts of the chemicals used to extract the oils may remain after processing. An additional concern is that they are high in omega-6 fatty acid, which some have linked to inflammation and higher risk of illness.
“The idea that omega-6 fatty acids are pro-inflammatory is propagated over and over again in social media,” said Willett, professor of epidemiology and nutrition. “Dozens of studies have looked at this, and about half of them show no effect, while the other half show reduction in inflammatory factors.”
Evidence suggests that foods containing omega-6 can help lower cholesterol and blood sugar and reduce heart disease risk.
Researchers say that high consumption of unhealthy processed foods containing seed oils are the problem, rather the oils themselves.
The bottom line from Willett: “Seed oils are basically a very healthy part of a diet, and when you look at some of the alternatives—like butter or lard—these are much better.”
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Scientists debunk claims of seed oil health risks (Harvard Chan School news)
