Within the past few years, varied groups have challenged the health benefits of seed oils, better known to most of us as vegetable oils. In the late 1800s, seed oils originated as a way to utilize the byproducts of crop productions, namely corn and cotton. Proctor & Gamble led the way in refining cottonseed oil by removing impurities and improving their color, smell, and taste.
In 1911, the company sought to develop ways to compete with butter, and through the hydrogenation process, transformed liquid cottonseed oil into a solid form. The term cottonseed oil and other oils were changed to the healthier sounding “vegetable” oils although the health impact was unknown at that time.
Throughout the century, animal fat consumption declined as the popularity of vegetable oils and processed fats increased. In the early 1900s, only one percent of the American population used vegetable oils as an alternative to animal fats compared to eighty-five percent by the end of that century.
Which Is Healthier?
Seed Oils
All seed oils are vegetable oils, but not all vegetable oils are seed oils. The most common sources of seed oils are cottonseed, corn, canola (rapeseed), soybean, rice bran, and safflower. Seed oils, abundant in unsaturated fats that are often referred to as “good” fats, are considered healthy. Research confirms they help lower LDL (“bad” cholesterol), boost HDL (“good” cholesterol), and lower the risk of heart disease. Although similar, different oils vary in health properties, namely the amount of monounsaturated fatty acids, the healthier choice, and polyunsaturated fatty acids.
Animal Fats
For thousands of years, animal fats (butter, tallow, lard) were primary sources of dietary fat in human diets. While they contain fat-soluble vitamins, their high saturated fat content increased probability of such unknown health issues as diabetes and obesity. Saturated fats are considered less healthy because they increase LDL cholesterol levels.
Critics of seed oils believe their high omega-6 content makes seed oils harmful. They also contend that their presence in ultra processed foods make them less healthy. Other people contend that the refining process causes seed oils to be toxic.
More recently, restaurants such as Steak ‘n Shake and others are transitioning from seed oils to butter and beef tallow in accordance with what they refer to as “RFK’ing the fries. These changes are a result of a “growing Populist criticism and curiosity about seed oils” from online influencers and the current Health and Human Services Secretary. Some postulate that “Ditching seed oils is a simple way to improve your health radically.”
Summary
While there is always room to improve our dietary intake, fixating on one ingredient is rarely the answer. The food industry is quick to flaunt the latest trend whether true or not. We are a gullible society and quickly latch on to anything touted as making us smarter, stronger, better looking, or whatever trait we seek.
The foods we eat are complex. True, some are healthier than others. Evidence during the past seventy-five years indicates that saturated fats, as found in animal fats, aren’t beneficial in any way. Seed oils show beneficial effects toward the prevention and health improvement of several diseases, especially those related to the cardiovascular system. Although seed oils aren’t miracle cures, at this point in research they do not seem unhealthy, and they are not poisonous as suggested by recent popularity.
Be wise. Keep abreast of bonified research and choose truth over trivia.
