With vast swathes of consumer media outlets reporting on their proinflammatory and cancer-causing potential, seed oils have recently been under media scrutiny. Soybean, canola and corn oils — the main seed oils currently under fire — have been used in modern cuisine for decades for cooking, baking and/or as an ingredient in processed foods.
The US Secretary of Health and Human Services, Robert F. Kennedy Jr, has also been warning Americans against their use, claiming that “seed oils are one of the driving causes of obesity” and that those who consume them are being “unknowingly poisoned” in a recent tweet.
Nutrition influencers have also taken to social media to discourage seed oil consumption, with prominent TikTokers such as @certifiedhealthnut claiming they are “unnatural” and that they can lead to “the gumming up of our tissues.”
With so much talk coming from each side of the debate, NBR sought to discuss the validity of the claims against seed oils with subject matter expert and cardiovascular nutritionist, Kristina Petersen, PhD.
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