Recent research challenges the common health concerns surrounding seed oils, suggesting that linoleic acid, the primary fatty acid in these oils, may actually reduce the risk of heart disease and type 2 diabetes.
For years, seed oils have been blamed for causing inflammation, metabolic issues, and chronic diseases. However, studies presented at the American Society for Nutrition’s annual meeting cast doubt on these claims. They highlight linoleic acid, a polyunsaturated fatty acid found in vegetable and seed oils, as potentially beneficial for health.
Linoleic acid is an essential nutrient the body cannot produce, meaning it must be obtained through food. It is found in oils like canola and sunflower, as well as in nuts, seeds, and even animal products like meat and eggs. According to the studies, people with higher levels of linoleic acid in their blood had lower levels of glucose, insulin, and inflammation—markers associated with heart disease and type 2 diabetes.
Nate Wood, MD, an obesity and internal medicine physician at Yale Medicine, supports the findings, dismissing the widespread fear of seed oils. “Despite growing public concern, this study adds to a body of research that debunks the idea that seed oils are harmful,” Wood said.
The study also aligns with previous research linking linoleic acid to a lower risk of heart attacks, strokes, and diabetes. However, experts caution that the problem lies not with linoleic acid itself, but with how it’s consumed.
Nyree Dardarian, director of the Center for Nutrition and Performance at Drexel University, explained that while linoleic acid from whole foods like nuts and seeds is beneficial, it’s often found in unhealthy processed foods, such as fried snacks. She advises using oils like canola and sunflower in moderation, while also incorporating olive oil, avocado, nuts, and even butter for a balanced approach to cooking.
The key takeaway? It’s not just the oil, but how it’s used in preparation, that determines its impact on health.
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