Until recently, most Americans have not heard of the term “seed oils”, although they were likely to have been broken with and consumed for decades.
It is the attractive description that influencers formulated on the Internet, well -being teachers and some politicians to refer to common cooking oils – thought of canola, soybeans and corn oil – which have been essential for a long time in many household kitchens.
These critics refer to the highest duplicate vegetable oils as “eight hate” and claim that they nourish inflammation and high rates of chronic diseases such as obesity and diabetes.
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Robert F. said. Kennedy Junior, the new Minister of Health, said that the Americans “poisoned unaware” seed oils and called for a return to fast food restaurants to return to the use of grease, or animal fats provided, in fries instead.
In response to consumer concerns, some food makers have stripped seed oils from their products. Restaurants have been removed like the Salad Sweet Sweetgreen series. Many Americans say they are now avoiding seed oils, according to a modern survey by the International Information Council for Food Information, a commercial group in the industry.
The discussion of seed oil has sparked that nutritionists, who say that research contracts confirm the health benefits of consuming these oils, especially instead of alternatives such as butter or grease.
“I don’t know where it came from bad seed oils,” said Martha Bilory, a professor of food science at Ohio State University.
In a Senate hearing on Thursday, Dr. Marti Macari called for the leadership of the US Food and Drug Administration to a closer review of the products.
“I think that seed oils are a good example of the place where we can benefit from the unification of scientific evidence,” he said.
What are seed oils?
Simply put, they are oils extracted from the seeds of the plant. It includes eight targeted commonly by critics: canola, corn, cotton, grapes, soybeans, sunflower, saflale and rice bran.
Seed oils are usually manufactured by pressing or crushing the seeds and then processing them more with chemicals and heat to remove the elements that can leave the oil cloudy, taste or unpleasant smell.
Erik Decker, professor of food science at Massachusetts Ammest, said that the result of this refining is an inexpensive neutral and stable oil on the shelf and can be heated at a high temperature without smoking.
In contrast, olive oil and avocado oil are fruit oils. The cold is often pressed, which maintains many vegetable vehicles that benefit from health-but make oils more expensive and prone to smoking over high heat.
Seed oils are mostly made up of unsaturated fatty acids, including unsaturated and unsaturated fats. Most seed oils are high in one type of fatty acid, omega -6, and low in another type, omega -3. These fatty acids are necessary for human health, but our bodies do not make them on their own, so we must get them from foods.
What are the allegations about seed and health oils?
Critics of seed oils present a set of allegations that many scientists say do not affect research.
Some critics claim that the way the oils are produced are left behind toxic secondary products of a chemical called hexan. Hexan is dangerous in the form of a gas, but Decker said that the hexane used as a liquid tool for oil extraction is evaporated and that the remains that remain “very low and will not pose a danger.”
Another common claim is that the omega -6 composition and high omega -3 seed oils lead to a defect that may increase the risk of chronic conditions by enhancing inflammation in the body.
Belury, who studied fatty acids for three decades, says the claim depends on excessive simplification and misunderstanding of science. She said that studies have shown that increasing the intake of linoleic acid, the most common omega -6, does not significantly affect the concentrations of inflammatory signs in the blood.
“The scientists who study Omega 6 and Omega 3 believe that we need both,” said Pelery. “Seed oils do not increase the signs of acute or chronic inflammation.”
In addition, research from the American Heart Association and others constantly showed that the oil -based oils reduce the so -called bad cholesterol, which reduces the risk of heart disease and stroke, especially with high -fat saturated sources.
This was found in a new research from the hospital scientists and women and women as well. A study included in more than 200,000 adults over more than 30 years has been released on Thursday that people who have eaten the highest amounts of butter have 15 % higher risk of death than those who have eaten at least. People who consumed the most plant-based oils-including seed oils-had 16 % less than those who ate at least.
Dr. Daniel Wang, who led the research, said that new modeling data indicates that the switching less than a tablespoon of butter for equal calories of vegetable oils can reduce early deaths from cancer and total deaths by 17 %. Wang said that such a small daily change could lead to a “great benefit.”
The consumption of seed oil has increased
Groups such as an alliance of seed seed free of oil, which companies receive to ratify their oil -free products, have noticed that the consumption of seed oil in the United States has risen in recent decades and that they provide empty calories “decomposing other foods most.”
As consumers can buy low sugar copies of low foods, they should be able to choose products that do not contain seed oils, if they want to.
Food scientists agree that the consumption of seed oils has increased, but they say that this is widely used in fried and fast foods and highly treated foods, which constitute nearly three quarters of the American food supply. These foods, which have been linked to a set of health problems, also include high levels of refined grains, added sugars and sodium. Experts said there is no evidence that the seed oils themselves are responsible for bad health results.
Consumers who are interested in seed oils should eat fewer highly treated foods. Decker said they should seek medical advice to customize their consumption of oils, as people use a variety of oils depending on their health.
Research has shown that olive oil is the most healthy option, so people should use it “as it allows cooking style and pocket book,” as he pointed out. At the same time, they can boost healthy omega -3 consumption by eating more fish like tuna and salmon.
Both supporters and critics of seed oils agree on one thing: more nutrition research is needed to explore the nuances and solve long problems.
Meanwhile, scientists said that returning to fat, with its high levels of saturated fats, is not the solution.
“There is no evidence indicating that beef is healthier than seed oils,” Decker wrote in an email. “Remember, fat is also treated to purify the fat.”
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The Ministry of Health and Science at Associated Press receives support from the Houard Hughes Institute. AP is the only responsible for all content.
