Seed oil misinformation

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Flax, flax seeds, linseed oil, and linseed cake From flax to linseed oil..JPG
Flax, flax seeds, linseed oil, and linseed cake

Since 2018, the health effects of consuming certain processed vegetable oils, or "seed oils" have been subject to misinformation in popular and social media. The trend grew in 2020 after podcaster and comedian Joe Rogan interviewed fad diet proponent Paul Saladino about the carnivore diet. Saladino made several claims about the health effects of vegetable fats. [1]

Contents

The theme of the misinformation is that seed oils are the root cause of most diseases of affluence, including heart disease, [2] cancer, [3] diabetes, [4] and liver spots. [5] These claims are not based on evidence, [6] but have nevertheless become popular on the political right. [7] Critics cite a specific "hateful eight" oils that constitute "seed oils": canola, corn, cottonseed, soy, sunflower, safflower, grapeseed, and rice bran. [8]

Consumer vegetable oils are generally recognized as safe for human consumption by the United States FDA. [9]

Origins and scientific evaluation

Cover of the original Crisco cookbook, 1912 Crisco Cookbook 1912.jpg
Cover of the original Crisco cookbook, 1912

Seed oils are oils extracted from the seed, rather than the pulp or fruit, of a plant. Seed oils are characterized by the industrial process used to extract the oil from the seed and a high content of polyunsaturated fatty acids (PUFAs.) [10] Critics' "hateful eight" oils consist of canola, corn, cottonseed, soy, sunflower, safflower, grapeseed, and rice bran oils, [8] which are creations of industrialization in the early twentieth century. In the United States, cottonseed oil was developed and marketed by Procter & Gamble as the creamed shortening Crisco in 1911. [11] The extracted oil was refined and partially hydrogenated to give a solid at room temperature and thus mimic natural lard, and canned under nitrogen gas. Compared to lard, Crisco is cheaper, easier to stir into a recipe, and can be stored at room temperature for two years without expiring.

Industrial solvents

Critics of seed oils often point to the health hazards of the solvents used in the industrial process of generating vegetable oils. [12] Hexane, which can be neurotoxic, is extremely effective at oil extraction. [13] Thus, it is often quoted as a danger when consuming vegetable oils as it can be found in finished oils in trace amounts. [14] The United States Environmental Protection Agency studied the toxicity of hexane extensively in the 1980s. [15] The studies found that the hexane used in industrial processes was safe for consumption and did not cause nerve damage. [16]

Omega-6 fatty acids

Processed oils have a higher proportion of omega-6 fatty acids than oils from fish and walnuts. Omega-6 fatty acids constitute a growing proportion of Americans' fat intake and have been hypothesized to contribute to several negative health effects, including inflammation [17] and immunodeficiency. [18] In humans, most cardiovascular health researchers believe omega-6 fatty acids are safe and healthy. [19] The American Heart Association has stated that a reduction in omega-6 fatty acids could lead to an increase, not reduction, in cardiovascular disease. [20] Omega-6 fatty acids are significantly associated with a lowered risk of cardiovascular disease. [21] Research indicates that consumption of omega-6 fatty acids has little effect on inflammatory bowel disease. [22]

Association with right-wing political figures

Opposition to seed oils has been associated with the political right. Professor of Russian studies Maya Vinokour described the belief as "lifestyle fascism" and "right-wing masculinist discourse." [7]

Former independent U.S. Presidential candidate Robert F. Kennedy Jr. campaigned on health-related conspiracy theories and attracted support from voters opposed to seed oils. [23] In his speech suspending his campaign and endorsing that of Donald Trump, he blamed several health conditions on processed foods' inclusion of seed oils. [24] Later that day, Kennedy appeared alongside Trump to declare that the latter would "make America healthy again," endorsing Trump's health and food policies. [25] Trump's running-mate, JD Vance, has stated that he does not cook with seed oils. [26]

Related Research Articles

<span class="mw-page-title-main">Fat</span> Esters of fatty acid or triglycerides

In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food.

Omega−3 fatty acids, also called omega−3 oils, ω−3 fatty acids or n−3 fatty acids, are polyunsaturated fatty acids (PUFAs) characterized by the presence of a double bond three atoms away from the terminal methyl group in their chemical structure. They are widely distributed in nature, being important constituents of animal lipid metabolism, and they play an important role in the human diet and in human physiology. The three types of omega−3 fatty acids involved in human physiology are α-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). ALA can be found in plants, while DHA and EPA are found in algae and fish. Marine algae and phytoplankton are primary sources of omega−3 fatty acids. DHA and EPA accumulate in fish that eat these algae. Common sources of plant oils containing ALA include walnuts, edible seeds, and flaxseeds as well as hempseed oil, while sources of EPA and DHA include fish and fish oils, and algae oil.

Essential fatty acids, or EFAs, are fatty acids that are required by humans and other animals for normal physiological function that cannot be synthesized in the body.⁠ As they are not synthesized in the body, the essential fatty acids – alpha-linolenic acid (ALA) and linoleic acid – must be obtained from food or from a dietary supplement. Essential fatty acids are needed for various cellular metabolic processes and for the maintenance and function of tissues and organs. These fatty acids also are precursors to vitamins, cofactors, and derivatives, including prostaglandins, leukotrienes, thromboxanes, lipoxins, and others.

α-Linolenic acid Chemical compound

α-Linolenic acid, also known as alpha-linolenic acid (ALA), is an n−3, or omega-3, essential fatty acid. ALA is found in many seeds and oils, including flaxseed, walnuts, chia, hemp, and many common vegetable oils.

<span class="mw-page-title-main">Vegetable oil</span> Oil extracted from seeds or from other parts of plants

Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are mixtures of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of plants. In common usage, vegetable oil may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible.

<span class="mw-page-title-main">Margarine</span> Semi-solid oily spread often used as a butter substitute

Margarine is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was originally named oleomargarine from Latin for oleum and Greek margarite. The name was later shortened to margarine.

<span class="mw-page-title-main">Coconut oil</span> Edible oil derived from coconut

Coconut oil is an edible oil derived from the kernels, meat, and milk of the coconut palm fruit. Coconut oil is a white solid fat below around 25 °C (77 °F), and a clear thin liquid oil at higher temperatures. Unrefined varieties have a distinct coconut aroma. Coconut oil is used as a food oil, and in industrial applications for cosmetics and detergent production. The oil is rich in medium-chain fatty acids.

A saturated fat is a type of fat in which the fatty acid chains have all single bonds between the carbon atoms. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone and fatty acids that each contain a long linear or branched chain of carbon (C) atoms. Along the chain, some carbon atoms are linked by single bonds (-C-C-) and others are linked by double bonds (-C=C-). A double bond along the carbon chain can react with a pair of hydrogen atoms to change into a single -C-C- bond, with each H atom now bonded to one of the two C atoms. Glyceride fats without any carbon chain double bonds are called saturated because they are "saturated with" hydrogen atoms, having no double bonds available to react with more hydrogen.

<span class="mw-page-title-main">Hemp oil</span> Oil from hemp seeds

Hemp oil is oil obtained by pressing hemp seeds. Cold pressed, unrefined hemp oil is dark to clear light green in color, with a nutty flavor. The darker the color, the grassier the flavour. It should not be confused with hash oil, a tetrahydrocannabinol-containing oil made from the Cannabis flower.

<span class="mw-page-title-main">Grape seed oil</span> Liquid fat derived from grape seeds

Grape seed oil is a vegetable oil derived from the seeds of grapes. Grape seeds are a winemaking by-product, and oil made from the seeds is commonly used as an edible oil.

<span class="mw-page-title-main">Cottonseed oil</span> Cooking oil

Cottonseed oil is cooking oil from the seeds of cotton plants of various species, mainly Gossypium hirsutum and Gossypium herbaceum, that are grown for cotton fiber, animal feed, and oil.

<span class="mw-page-title-main">Oleic acid</span> Monounsaturated omega-9 fatty acid

Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish due to the presence of impurities. In chemical terms, oleic acid is classified as a monounsaturated omega-9 fatty acid, abbreviated with a lipid number of 18:1 cis-9, and a main product of Δ9-desaturase. It has the formula CH3−(CH2)7−CH=CH−(CH2)7−COOH. The name derives from the Latin word oleum, which means oil. It is the most common fatty acid in nature. The salts and esters of oleic acid are called oleates. It is a common component of oils, and thus occurs in many types of food, as well as in soap.

<span class="mw-page-title-main">Omega-6 fatty acid</span> Fatty acids where the sixth bond is double

Omega−6 fatty acids are a family of polyunsaturated fatty acids that have in common a final carbon-carbon double bond in the n−6 position, that is, the sixth bond, counting from the methyl end.

Linoleic acid (LA) is an organic compound with the formula HOOC(CH2)7CH=CHCH2CH=CH(CH2)4CH3. Both alkene groups are cis. It is a fatty acid sometimes denoted 18:2 (n−6) or 18:2 cis-9,12. A linoleate is a salt or ester of this acid.

In biochemistry and nutrition, a monounsaturated fat is a fat that contains a monounsaturated fatty acid (MUFA), a subclass of fatty acid characterized by having a double bond in the fatty acid chain with all of the remaining carbon atoms being single-bonded. By contrast, polyunsaturated fatty acids (PUFAs) have more than one double bond.

<span class="mw-page-title-main">Corn oil</span> Oil from the seeds of corn

Corn oil or maize oil (British) is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarines. Corn oil is generally less expensive than most other types of vegetable oils.

<span class="mw-page-title-main">Sunflower oil</span> Oil pressed from the seed of Helianthus annuus

Sunflower oil is the non-volatile oil pressed from the seeds of the sunflower. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient.

<span class="mw-page-title-main">Polyunsaturated fat</span> Type of fatty acid defined by molecular bonds

In biochemistry and nutrition, a polyunsaturated fat is a fat that contains a polyunsaturated fatty acid, which is a subclass of fatty acid characterized by a backbone with two or more carbon–carbon double bonds. Some polyunsaturated fatty acids are essentials. Polyunsaturated fatty acids are precursors to and are derived from polyunsaturated fats, which include drying oils.

<span class="mw-page-title-main">Cooking oil</span> Oil consumed by humans, of vegetable or animal origin

Cooking oil is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor. Cooking oil is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips.

<span class="mw-page-title-main">Rapeseed oil</span> Vegetable oil

Rapeseed oil is one of the oldest known vegetable oils. There are both edible and industrial forms produced from rapeseed, the seed of several cultivars of the plant family Brassicaceae. Historically, it was restricted as a food oil due to its content of erucic acid. Laboratory studies about this acid have shown damage to the cardiac muscle of laboratory animals in high quantities. It also imparts a bitter taste, and glucosinolates, which made many parts of the plant less nutritious in animal feed. Rapeseed oil from standard cultivars can contain up to 54% erucic acid.

References

  1. ↑
    • Zaleski 2021: "Last year, Joe Rogan talked to doctor and carnivore diet evangelist Paul Saladino about this for more than three hours."
    • Williams 2022: "[T]he interview with Saladino resonated with Rogan's curious, hungry, and enormous audience"
    • Carleton 2022: "Take Dr. Paul Saladino, the doctor behind the Carnivore Diet, which recommends replacing plant foods with meat, for example—he spent three hours on the Joe Rogan Experience in 2020 describing the harms of seed oils, among other fringe views, including that doing cold plunges has the same health benefits as consuming a plate of vegetables. His name is often mentioned on this section of the internet, (one redditor attributed the proliferation of anti-seed oil sentiment entirely to his appearance on the podcast)."
    • Saladino 2020, 58:23: "I think it's important to understand what we talked about, processed vegetable oils and processed sugars, hugely bad for humans."
  2. ↑ Harvard University 2022: "[P]ushed back on the idea that these oils cause health ills ranging from headaches to heart disease."
  3. ↑ Bailey 2023: "the bulk of recent research has not been kind to Simopoulos' assertion that the supposedly imbalanced consumption of linoleic acid found in seed oils 'makes you more vulnerable to heart disease, cancer, obesity, inflammations, autoimmune diseases, allergies, diabetes and depression.'"
  4. ↑ Liao 2022: "[T]hey're blamed for a host of ills, such as headaches, foggy thinking, lowered immunity, heart disease, type 2 diabetes, and more."
  5. ↑ Williams 2022: "[I]f you want something to blame for everything from cancer to heart disease, dementia to age spots, there are a whole lot of people out there who will tell you the culprit is lurking in your pantry"
  6. ↑
  7. 1 2 Vinokour 2024: "Without ever calling themselves Übermenschen or decrying modern ways of living as 'degenerate,' the Johnsons slot their intention to recover a lost golden age (Brian) or attain futuristic utopia (Bryan) among myriad online wellness trends. Against this background, their contributions to right-wing masculinist discourse seem almost incidental. It is true that Liver King proscribes the consumption of seed oils as one of his 'ancestral tenets,' and that programmatic opposition to seed oils correlates with conspiratorial right-wing thinking."
  8. 1 2
    • Zaleski 2021: "On another podcast in 2020, board-certified family physician Cate Shanahan referred to the most common seed oils on the market today as the 'hateful eight,' to be avoided at all costs."
    • Bailey 2023: "The prime sources of linoleic acid in modern diets are seed oils including soybean, corn, cottonseed, sunflower, canola, safflower, rice bran, and grapeseed oils. The use of these oils has increased in modern diets, and they have been dubbed by some self-proclaimed health and wellness gurus as the 'hateful eight.'"
  9. ↑
    • Harvard University 2022: "'Cooking with seed oils at home isn’t an issue.'"
    • Lusas et al. 2017, p. 902: "Canola oil, which contains less than 2% erucic acid compared with 20–40% in earlier rapeseeds, was granted GRAS (generally recognized as safe) status by the US-FDA in 1985"
    • Eskin et al. 2020, p. 5: "In 1985, canola received Generally Recognized as Safe (GRAS) status in the United States"
  10. ↑
    • La Pera et al. 2010
    • Sharmila et al. 2020, p. 174: "Seed oil is a form of vegetable oil mainly extracted from seeds of various fruits and vegetables."
    • Gaber et al. 2023: "Seed oils are extracted from the seed (endosperm) of some plants such as canola, sunflower, and soybeans. This is commonly achieved through industrial processing of thermally conditioned flaked seeds using expellers to extract the oil mechanically."
  11. ↑ Ramsey & Graham 2012: "Soon the company's scientists produced a new creamy, pearly white substance out of cottonseed oil. It looked a lot like the most popular cooking fat of the day: lard. Before long, Procter & Gamble sold this new substance (known today as hydrogenated vegetable oil) to home cooks as a replacement for animal fats."
  12. ↑ Dennett 2023 , p. 18: "Another criticism is that seed oil manufacturers use heat and solvents, such as hexane, to extract oil from seeds, creating unhealthful trans fats and chemical contaminants."
  13. ↑ Wakelyn & Wan 2003 , p. 365: "Direct solvent extraction involves the use of a nonpolar solvent, usually commercial hexane, to dissolve the oil from oilseed flakes or collets without removing proteins and other non-oil-soluble compounds. Solvent extraction yields about 11.5% more oil than does the screw press method, and less oil remains in the meal."
  14. ↑ Cravotto et al. 2022 , p. 18: "Some studies have been conducted on n-hexane residues in commercial products showing the presence of n-hexane in commercial hexane-extracted oils, in food products, and in functional health foods"
  15. ↑ Environmental Protection Agency 1988 , p. 3382: "Pursuant to section 4(a) of the Toxic Substances Control Act (TSCA), EPA is issuing a final test rule requiring manufacturers and processors of commercial hexane to perform testing for subchronic toxicity, oncogenicity, reproductive toxicity, developmental toxicity, mutagencity, neurotoxicity, and inhalation and dermal pharmacokinetics."
  16. ↑
    • Wakelyn & Wan 2003, p. 366: "[C]ommercial hexane, which contains 52% n-hexane and a mixture of hexane isomers (see composition below), does not cause peripheral nerve damage in animals."
    • Galvin 1997, p. 83: "The sum total of this mandated testing program indicates that C. hexane is a relatively safe chemical. It is not a neurotoxicant (as is pure n-hexane). It does not cause cancer in rodents in a mechanism relevant to humans as demonstrated by these studies. Commercial hexane has gone through an extensive EPA-mandated testing program. All the tests to date have shown C. hexane to be rather innocuous."
  17. ↑ Ball & Burch 2024: "While all oils contain varying levels of fatty acids, some argue an excessive intake of a specific omega-6 fatty acid in seed oils called 'linoleic acid' may contribute to inflammation in the body."
  18. ↑
    • Myles 2014, p. 4: "Thus, another potential contributor to modern diet-induced immune dysfunction may be the increased consumption of omega-6 in lieu of omega-3 fatty acids."
    • Harvard University 2019: "The critics argue that we should cut back on our intake of omega-6 fats to improve the ratio of omega-3 to omega-6s."
  19. ↑ Harvard University 2019: "In a science advisory that was two years in the making, nine independent researchers from around the country, including three from Harvard, say that data from dozens of studies support the cardiovascular benefits of eating omega-6 fats."
  20. ↑
    • Harris et al. 2009, p. 904: "The data also suggest that higher intakes appear to be safe and may be even more beneficial (as part of a low–saturated-fat, low-cholesterol diet). In summary, the AHA supports an omega-6 PUFA intake of at least 5% to 10% of energy in the context of other AHA lifestyle and dietary recommendations. To reduce omega-6 PUFA intakes from their current levels would be more likely to increase than to decrease risk for CHD."
    • Petersen 2024: "Seed oils, especially safflower oil, sunflower oil, corn oil and soybean oil, are rich in a kind of unsaturated fat called omega-6. Scientific studies have found that when people swap out some of the saturated fats in their diets (from foods such as butter and red meat) and replace them with omega-6 fats, their levels of LDL cholesterol (the 'bad' cholesterol) lower. Their risk of heart attacks and death from cardiac events also drops."
  21. ↑ Su et al. 2017; Marklund et al. 2019.
  22. ↑ Ajabnoor et al. 2021; Dennett 2023 , p. 18: "What antiseed oil influencers miss is that arachidonic acid also is a building block for compounds that fight inflammation. The inflammatory claims mostly are based on research in rodents, but mice and rats don’t respond to linoleic acid the same way humans do. In fact, human research has found that linoleic acid isn’t inflammatory overall."
  23. ↑ Hitchens 2023: "His followers include a chunk of the podcast-loving, seed-oil-skeptical, raw-milk-drinking crowd."
  24. ↑ Eckstein 2024a: "Kennedy, who spent tens of minutes ranting about seed oils, estrogen and pharmaceutical companies, also promoted in his speech the same conspiracy theories against vaccines that he's lobbed for years."
  25. ↑ Eckstein 2024b: "'Don't you want a president that's going to make America healthy again?' the famously vaccine-skeptic Kennedy asked, hours after blaming seed oils and processed foods for America's position during the Trump administration as a world leader in COVID deaths."
  26. ↑ Breland 2024: "Vance says that he doesn't cook with seed oils, a cause du jour of the online right"

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