Seed Oil Scare: Science vs. Social Media Frenzy | Image Source: www.cbc.ca
TORONTO, Canada, March 29, 2025 – Once a pantry stone was so ordinary that it barely justified a second thought, seed oils were found at the centre of a storm – a source not by science, but by viral sound, speculation and indignation of influence. The controversy is less about what is in the bottle and more about what is felt in public opinion: fear, confusion, and a good dose of misinformation.
Through platforms such as TikTok and X (previously Twitter), seed oils are launched as the number one public enemy. Influencers on social networks, often handling little more than anecdotal evidence and flashy editing, declare “toxic”, “inflammatory” and even “more than sugar”. Perhaps more strikingly, American Secretary of Health Robert F. Kennedy Jr. publicly condemned seed oils, claiming that they “poison” Americans and contribute to the country’s obesity epidemic. But is it a scientific panic, or is it just another myth of health fuelled by hysteria driven by algorithms?
What exactly are the seed oils, and why are they important?
Seed oils are oils extracted from plant seeds: think canola (violet), sunflower, soybean, corn and sunflower. They have been part of modern cuisine since the mid-20th century and are usually found in home kitchens, restaurants and a wide range of packaged foods. These oils are rich in linoleic acid, a polyunsaturated omega-6 fat that plays an essential role in cell function and immune health.
However, critics argue that the high concentration of omega-6 in seed oils alters the delicate balance between omega-3 and omega-6 in the body, causing inflammation and chronic diseases. But according to Professor Sarah Berry of King’s College London, this statement wrongly represents the functioning of human metabolism. “That’s not true,” said Berry, noting that although omega-6 and omega-3 share metabolic pathways, consuming more omega-6 does not significantly block the metabolism of omega-3 in humans.
Random controlled trials, including large-scale cohort studies published in JAMA Internal Medicine, consistently show that seed oils, particularly canola and soybean oils, have neutral effects on inflammation and cholesterol. The most recent follow-up study of more than 200,000 adults in 33 years revealed that replacing a single tablespoon of butter with an equivalent amount of vegetable oil reduced the risk of death of all causes by 17%.
Is the extraction process dangerous?
Critics often worry about how seed oils are extracted, mainly by a chemical process involving hexan, a solvent also used in industrial applications. Although hexane is undeniably toxic in large quantities, food grade refining processes are designed to remove almost all traces. The European Union shall authorise a residual limit of 1 mg/kg; Canada authorizes 10 parts per million, the two thresholds being well below the levels of health risk.
According to Richard Bazinet, professor of nutrition sciences at the University of Toronto, residual hexan is “trivial, if detectable at all.” This perspective echoes Tom Sanders, Emeritus Professor of Nutrition and Nutrition at King’s College London, who claims that treatment eliminates harmful components. “The idea that linoleic acid is something toxic is absolute absurdity,” he said. “It’s an essential nutrient.”
Then why this story? Some argue that this is a misunderstanding rooted in fear. As dietitian Abby Langer explained, the presence of a chemical in food processing is of concern regardless of scientific context or concentration levels. “People listen to the word ‘chemistry’ and panic,” he said, ”but they forget that even water is a chemical. Dose and exposure matter.”
Are seed oils really “worse than sugar”?
One of the most extreme claims that float around is that seed oils are worse than sugar. This idea was popularized by the influential Dr. Pompa, who appeared in a viral video in Whole Foods claiming that seed oils “remain in their system for months” and “connect their cells”. Although it is true that fats take longer to metabolize than sugars, there is no clinical evidence to support the idea that they accumulate or damage cell function in the way heavy metals or trans fats could.
According to Dr Priya Tew of Dietitian UK, “Confusion is probably derived from outdated studies in the 1960s that linked margarine – containing trans fats – to heart disease. These fats are not the same as the polyunsaturated fats present in today’s seed oils.”
In addition, public perception is complicated by the fact that many seed oils are present in ultraprocessed foods, which have been related to weight gain and metabolic dysfunction. But as Professor Berry says, “it is not seed oil that is the problem. This is the context in which it is consumed.” The cultivation of seed oil for poor health outcomes associated with fast food is like the lack of salt for health problems related to fries: the correlation is not equal to causality.
Do social media demands actually have a basis?
Although it is easy to draw the influence of TikTok as alarmists, their concerns reflect a broader cultural scepticism of industrial food production and a desire for “natural” alternatives. And yes, there are valid concerns about what happens when seed oils are reused and overheated, especially in deep restorers, where oils can degrade and form potentially harmful compounds. Bazinet points out that rancid oils exist and can be recognized by taste or smell, but this problem is different from the oils themselves.
Curiously, the influence and personality of health Dr. Olivia Pompa promotes a list of “chicken cards” to avoid it. Its list includes all seed oils and recommends alternatives exclusively resistant to cold such as olive oil or avocado. Although these oils contain more antioxidants and may have a richer nutritional profile, their health superiority is often exaggerated. Langer explains: “Yes, olive oil may have some extra antioxidants, but it is your general diet that really matters. An oil does not break or break its health. “
In addition, the pressure to completely remove seed oils from the diet – as some suggest – may lead to nutritional deficiencies or unnecessary stress. According to Health Canada, omega-6 fatty acids in seed oils are not only safe, but essential. Insufficiency can lead to impaired immune function and poor wound healing.
What does the long-term investigation say?
One of the most convincing evidence that holds the seed oils comes from longitudinal data. JAMA’s study previously mentioned eating habits in more than 220,000 adults over three decades. Those who consumed more vegetable oils had significantly lower mortality risks for all causes, including cardiovascular disease and cancer. Meanwhile, higher consumption of butter was linked to higher mortality.
Of course, observational studies are accompanied by caves. As Bazinet noted, participants with higher vegetable oil consumption also tended to have healthier lifestyles: lower body mass rates, higher levels of physical activity, and less smoking. Although the study controlled these variables, they still represent potential confusion. However, the magnitude and consistency of the results make them difficult to ignore.
According to these ideas, nutrition experts urge consumers to think about the big picture. “Instead of demonizing an ingredient,” says Langer, “focuss on a diverse and balanced diet. The aim is not to eliminate seed oils, but to consume them mentally – ideally in its pure form, not fried in oblivion in a fast food chain.”
Common questions on seed oils
Are seed oils inflammatory?
No. Controlled studies in humans show that linoleic acid (the main omega-6 in seed oils) has a neutral or anti-inflammatory effect.
Do seed oils contain harmful chemicals like hexane?
Hexane is used in the extraction process but is almost completely eliminated. Residual levels are well below safety limits.
Are cold-pressed oils better?
Cold pressure oils may have more antioxidants, but both types can be part of a healthy diet.
Should I avoid all seed oils?
No need to eliminate them. Balance and context count more than one ingredient.
What’s the link between seed oils and heart health?
Several studies show that replacing saturated fats such as butter with seed oils can reduce cholesterol and the risk of cardiovascular disease.
Do seed oils cause obesity?
There is no direct evidence. The increase in obesity is correlated with many factors: processed foods, lifestyle and calorie surplus, not seed oils.
Is it safer to cook with butter or seed oils?
Seed oils, especially in unprocessed forms, are generally healthier due to reduced saturated fats and cholesterol properties.
Finally, the seed oil saga is another case of nutritional misinformation that becomes viral, often at the expense of nuances. As in many health debates, the truth is neither white nor black, and it almost never fits perfectly into a 15-second video.
