Vegetable oils derived from seeds, such as corn, soy and canola, may lower risk of chronic diseases due to their monounsaturated fatty acids and omega-6 and omega-3 polyunsaturated fatty acids. 

Seed oils are some of North America’s most widely consumed edible oils, due to their nutritional benefits, versatility and availability. But amidst rising confusion and contradictory claims, it may be challenging for consumers to separate conjecture from concrete scientific evidence. 

In fact, 54% of consumers report seeing food and nutrition content on social media, where there’s millions of engagements with #SeedOils on TikTok and Instagram alone. Rising exposure highlights the need for expert perspective to break through viral content. 

Expert Perspective on Seed Oils
A new, peer-reviewed manuscript published in the British Journal of Nutrition, “Perspective on the health effects of unsaturated fatty acids and commonly consumed plant oils high in unsaturated fat,” concludes that consumption of seed oils high in unsaturated fatty acids, especially the omega-6 PUFA linoleic acid most prevalent in soybean oil, is associated with lower risk of cardiovascular disease (CVD) and coronary heart disease, as well as type 2 diabetes. 

Key findings include:  

• Lowers CVD Risk Factors: Significant clinical evidence supports the beneficial effect of replacing saturated fatty acids with unsaturated fatty acids, particularly PUFAs, on key CVD risk factors, such as elevated blood cholesterol levels. Further, population studies show replacement of saturated fatty acid sources with PUFA-containing oils substantially lowers CVD risk.

• Reduces Inflammation: Intake of the omega-6 linoleic acid does not increase inflammation or oxidative stress. In fact, population studies often show that higher intake is associated with reduced, rather than increased, inflammation.

• Reduces Risk of Type 2 Diabetes: Increased consumption of linoleic acid is associated with a reduced risk of developing type 2 diabetes, according to an analysis of population studies involving over 200,000 U.S. adults, who were followed for two to three decades.

• Measuring Diet Quality: The dietary omega-6 (like linoleic acid) to omega-3 (like alpha-linolenic acid) fatty acid ratio is not a useful measure of diet quality. Since both types of fatty acids are beneficial, the goal should be to consume enough of each type. Alpha linolenic acid is found in certain types of seeds and nuts as well as canola and soybean oils.

The paper was coordinated by the Soy Nutrition Institute Global. Financial support was provided by the United Soybean Board, Corn Refiners of America, National Corn Growers Association, Canola Council of Canada, and U.S. Canola Association. 

For more information, explore our Seed Oils Q&A with first-hand insights from the paper’s leading authors, alongside registered dietitian nutritionists on the practical applications of the science.