Seed oils, a group of oils extracted from the seeds of plants such as soybean, corn, cottonseed, sunflower, and canola, have become a staple in modern diets, yet their introduction and mass consumption are relatively recent in human history. It wasn't until the early 1900s that these oils began to be produced and consumed on a large scale, marking a significant shift in the human diet. This transition is critical to understanding the health concerns associated with seed oils.

The primary issue with seed oils lies in their fatty acid composition, which is rich in polyunsaturated fats, particularly omega-6 fatty acids. This was a dramatic shift from the types of fats consumed by humans for millennia, which were primarily saturated and monounsaturated fats found in animal products, coconut oil and olive oil. The high concentration of omega-6 fats in seed oils is concerning because they promote inflammation when consumed because of their high oxidation rate and free radical attacks resulting in cellular damage. This imbalance is thought to contribute to chronic diseases, which interestingly, have shown a marked increase since the widespread introduction of seed oils. Diseases such as heart disease, cancer, obesity, and diabetes have been directly correlated with the rise in seed oil consumption.

This correlation suggests a link between the introduction of these novel dietary fats and a rise in major health issues. While correlation does not imply causation, the alignment of these trends has raised significant concerns in the nutrition and health communities. The historical dietary shift towards high consumption of seed oils, with their high PUFA fatty acid profiles, may have played a role in the increase of chronic inflammatory diseases, prompting a reevaluation of their role in a healthy diet. Click below to access studies we've compiled on the dangers of seed oils.