Has everything we know gone to seed?
For years, wellness influencers and nutrition gurus have waged war on a common cooking oil, treating it like a toxic product better suited among your cleaning supplies than your kitchen gear.
But a new study — presented at this year’s annual meeting of the American Society for Nutrition — has planted a seed of doubt in this well-trodden conviction.
The findings suggest that people with high levels of linoleic acid actually have a lower risk of heart disease and Type 2 diabetes, thanks to reduced inflammation.
Since linoleic acid is found in seed oils — which are derived from the seed of a plant, such as sunflower, canola and sesame — this association seemingly tramples the widespread belief they are “bad” for you.
“There has been increasing attention on seed oils, with some claiming these oils promote inflammation and raise cardiometabolic risk,” Kevin C. Maki, adjunct professor at the Indiana University School of Public Health-Bloomington, said in a statement.
“Our study, based on almost 1,900 people, found that higher linoleic acid in blood plasma was associated with lower levels of biomarkers of cardiometabolic risk, including those related to inflammation.”
While these results align with previous research, this study was based on bloodwork, meaning that it makes a stronger argument than observational evidence.
“Although other studies have assessed relationships between linoleic acid and cardiometabolic risk factors, our study used objective biomarkers rather than diet records or food frequency questionnaires to assess linoleic acid intake,” said Maki.
“We also measured a range of markers of inflammation and indicators of glucose metabolism.”
He noted they tested for other inflammation biomarkers and consistently found that “people with higher levels of linoleic acid in their blood tended to have a healthier overall risk profile for heart disease and diabetes.”
Experts, meanwhile, are increasingly chiming in to say that seed oils aren’t as unhealthy as some might have you think.
“Seed oils are objectively quite healthy, in that they’re typically low in saturated fats,” said Kerry Beeson, a nutritional therapist at Prep Kitchen.
“There is some concern over the ratio of omega-3 to omega-6 in these oils, with much higher levels of omega-6 present, potentially connected to inflammation,” Beeson previously told reporters.
“However, there is no strong evidence that high levels of omega-6 are associated with disease.”
Still, since seed oils are already so widespread in what we consume — from processed food to dressing to takeout — Beeson can see the argument for opting for something else in the kitchen.
“Aim to eat a wide variety of healthy fats in your diet, avoid eating lots of processed foods, don’t rely too heavily on seed oils in cooking — try incorporating other oils like coconut and olive oil — and eat plenty of omega-3 fatty acids in your diet, from oily fish, flaxseeds, chia seeds or walnuts,” she said.
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