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In the midst of Maha -inspired efforts to reduce ultra -processed food consumption, seed oils have been in a harsh scrutiny in recent months, but a new study suggests that they may not be bad.
Researchers at Indiana University School of Public Health-Broomington found that linoleic acid, a common omega-6 fatty acid found in several seed oils, could help reduce the risk of heart disease and type 2 diabetes.
Linoleic acid is found in seed oils such as soy oil and corn, as well as vegetable foods, according to a statement by the American Society for Nutrition.
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“There has been increasing attention to seed oils, and some stated that these oils promote inflammation and increase cardiometabolic risk,” said Kevin C. Maki, a doctor, assistant professor at Indiana University of Public Health-Broomington and a scientist in Midwest’s biomedical research, in the statement.
“Our study, based on almost 1,900 people, found that higher linoleic acid on blood plasma was associated with lower levels of cardiometabolic risk biomarkers, including inflammation related.”
Researchers have found that linoleic acid, a common omega-6 fatty acid found in several seed oils, could help reduce the risk of heart disease and type 2 diabetes. (Istock)
Although previous studies have explored the link between linoleic acid and cardiovascular risk factors, this latest research used “objective biomarkers” instead of relying on the self -realized dietary habits of the participants, according to Maki.
“We also measured several markers of inflammation and indicators of glucose metabolism,” he said.
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Researchers found that people with higher levels of linoleic acid had lower levels of glucose, insulin and inflammation markers.
“We saw consistency results among the different biomarkers measured,” said Maki. “People with higher levels of linoleic acid in the blood tended to have a healthier risk profile for heart disease and diabetes.”
Linoleic acid is found in seed oils such as soybeans and corn oil, as well as vegetable foods. (Istock)
The findings were presented to Nutrition 2025, the annual meeting of the American Society for Nutrition, which was held on May 31 on June 3 in Orlando, although the results were previous.
“The summaries presented to Nutrition 2025 were evaluated and selected by an expert committee, but they have generally not suffered the same peer review process for publication in a scientific journal,” the statement said.
“As such, the findings presented should be considered preliminary until there is an equal reviewed publication.”
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From the findings, researchers asked for an additional study to confirm if the largest intake of linoleic acid intake reduces the possibilities of heart attack, stroke and type 2 diabetes, said the launch.
The team also aims to determine the impact of the specific types of oils.
A dietitian recommended using olive oil, emphasizing that there is an “important body of evidence” for use as part of a Mediterranean approach to food. (Istock)
Michelle Routhenstein, a New York -based dietitian specializing in heart disease, did not participate in the study but shared the reaction to the findings.
“As a cardiovascular dietitian, I think this study strengthens what evidence has suggested for a long time: seed oils are not harmful, in fact they can be protectors of cardiometabolic health,” Fox News Digital told.
“Through the use of blood biomarkers, research shows that the highest levels of linoleic acid are related to low inflammation and better cardiometabolic health.”
“This study supports seed oils, used in adequate quantities, as part of a healthy diet for the heart.”
Routhenstein said that linoleic acid has been shown to reduce LDL cholesterol and support healthy cell membranes.
“It is also associated with lower levels of inflammatory markers such as the CRP (C-reactive protein),” he said. “These biological effects help to explain their cardiometabolic benefits.”
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“This study supports seed oils, used in adequate quantities, as part of a healthy diet for the heart.”
Seed oil warns of some experts
In a study of December 2024 published in The Medical Journal Gut, plants -based cooking oils (which are often used in processed and packaged foods) were related to an increase in the risk of colon cancer, although dietitians were pointing to limitations.
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Meanwhile, the chef and owner of the California restaurant, Andrew Gruel opposition to seed oils In interviews with Fox News Digital, saying that “staying in seed oils shows that this movement is here to stay.”
“People have investigated the effects of seed oils, have tried alternatives and now demand that their favorite brands make a change,” said Gruel.
Some have shared precautions about seed oils. In a December 2024 study, plants based cooking oils were related to an increase in the risk of colon cancer, although dietitians cited limitations. (Istock)
Sherry Coleman Collins, a dietitian of food allergy and an expert in the Atlanta Metropolitan Area, suggested that precautions on seed oils could be exaggerated, but he recommended to choose cautiously.
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As for cooking oils, Collins recommended using olive oil, emphasizing that there is an “important body of tests” for use as part of Mediterranean approach food.
“Extra-Virgin olive oil can be a wonderful and versatile oil to use it in low heat kitchen.
“For the biggest kitchen, I like avocado and peanut oils for their high smoke point and their neutral taste, and they also have good fatty acid profiles.”
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Fox News Digital contacted researchers at Indiana University for comments.
Peter Burke of Fox News Digital contributed to reporting.
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