The Health Risks of Seed Oils, By Mrs Vera West

The over-consumption of industrially processed seed oils—such as soybean, canola, corn, sunflower, and cottonseed oils—has emerged as a contentious public health issue, with mounting evidence challenging their long-standing classification as ""heart-healthy." These oils, rich in polyunsaturated fatty acids (PUFAs), particularly linoleic acid (an omega-6 fatty acid), dominate the Western diet due to their affordability, government subsidies, and pervasive use in processed foods and cooking. However, critiques like Tucker Goodrich's analysis in "Do Seed Oils Cause Heart Attacks?"

https://www.malone.news/p/do-seed-oils-cause-heart-attacks

and broader scientific discourse, suggest that excessive intake poses significant risks to cardiovascular health, inflammation, cellular integrity, metabolism, and potentially neurological function. Here I synthesise these concerns and propose viable alternatives rooted in stability and traditional dietary practices.

Goodrich's examination of historical trials, such as the Minnesota Coronary Experiment and Sydney Heart Study, reveals a startling contradiction to the diet-heart hypothesis that vilified saturated fats while championing seed oils. These studies found that replacing saturated fats with linoleic acid-rich oils increased cardiovascular disease (CVD) mortality, a finding echoed in social media posts citing a Cochrane Review's lack of evidence for omega-6 fats reducing heart risk. The mechanism lies in seed oils' chemical instability: linoleic acid oxidises readily when heated or stored, forming lipid peroxides and aldehydes—toxic compounds that damage arterial walls and promote plaque buildup. This challenges decades of American Heart Association endorsements, which someusers attribute to early industry influence from companies like Procter & Gamble. Far from protecting the heart, seed oils may exacerbate the very conditions they were meant to prevent.

Beyond cardiovascular harm, chronic inflammation emerges as a central critique. Web analyses highlight how seed oils skew the omega-6 to omega-3 ratio from an ideal 4:1 to upwards of 20:1 in modern diets, triggering pro-inflammatory cytokines implicated in arthritis, diabetes, and autoimmune disorders. Goodrich underscores inflammation as a root cause of contemporary illnesses, with seed oils as a key amplifier. PBS News (February 2025) tempers claims of outright toxicity but concedes this inflammatory potential at high intake levels, reflecting a nuanced shift in mainstream discourse. Oxidative stress compounds these effects, as seed oils' susceptibility to oxidation generates free radicals that impair DNA, mitochondria, and cell membranes. Goodrich and X users note that heating these oils—common in frying—produces carcinogens like 4-HNE, linked to cancer and neurodegeneration, while web sources like lipotherapeia.com tie this stress to cosmetic issues like cellulite.

Metabolic dysfunction further complicates the picture. David Gornoski's malone.news piece (January 2025) labels seed oils "the real villain behind America's obesity," a sentiment echoed on social media tying them to diabetes and lethargy. Excess linoleic acid may disrupt insulin sensitivity and fat metabolism, driving weight gain and type 2 diabetes, particularly in diets laden with processed foods—a point Goodrich reinforces. Though Harvard T.H. Chan (2022) studies dispute a direct obesity link, critics argue these overlook cumulative dietary patterns. Neurological and hormonal risks, while less substantiated, also surface in web forums like keepingbusy.com (2023) and social media speculation, suggesting oxidised PUFAs may inflame the brain or disrupt hormones like estrogen and testosterone. Mainstream outlets like Mayo Clinic Press (2024) dismiss these as unproven, but sceptics demand longer-term scrutiny.

The sheer ubiquity of seed oils amplifies all these risks. Goodrich traces their dominance to mid-20th-century policy shifts, a trend social media users lament as inescapable across grocery shelves and restaurant menus. Social media notes rising public unease, reflecting distrust in regulatory assurances that downplay chronic exposure. Even if safe in moderation, the cumulative effect of near-constant intake pushes these risks into uncharted territory, masked as dietary normalcy.

Viable alternatives exist, emphasising stability, lower omega-6 content, and historical precedent. Butter and ghee, rich in saturated fats and vitamins (A, D, E, K), resist oxidation and suit high-heat cooking—ghee's lactose-free profile adds versatility. Goodrich and social media users celebrate their resurgence, citing Steak 'n' Shake's tallow fries as a cultural nod to pre-industrial diets. Tallow and lard, animal fats high in monounsaturated and saturated fats, offer similar resilience, with social media posts and malone.news praising their flavour and safety for frying or baking. Olive oil, particularly extra virgin, stands out for its monounsaturated fats and antioxidants, backed by Mediterranean diet studies on zoe.com (2024) and social media endorsements, though Goodrich cautions against high-heat use. Coconut oil, with medium-chain triglycerides and anti-inflammatory properties, earns praise from everydayhealth.com (2023) for baking or frying. Avocado oil, akin to olive oil with a higher smoke point, rounds out the list, endorsed by Mayo Clinic Press (2024) as a premium substitute for grilling or dressings.

In conclusion, the over-consumption of seed oils presents credible health risks—cardiovascular damage, inflammation, oxidative stress, metabolic disruption, and speculative neurological effects—driven by their instability and omega-6 overload. Goodrich's evidence-based critique, amplified by social media sentiment and web analyses, dismantles the "heart-healthy" myth, exposing a flawed industrial experiment. Alternatives like butter, tallow, olive oil, coconut oil, and avocado oil offer safer, time-tested options, aligning with a return to whole fats. While mainstream sources defend seed oils' moderation, the weight of cumulative evidence and public scepticism suggests a precautionary shift is overdue. Embracing these alternatives isn't merely healthier—it's a rejection of a dietary paradigm that prioritised profit over well-being.