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ZOE Science & Nutrition
Seed oils are not ‘evil’ - they could lower your risk of disease | Prof. Sarah Berry
Sep 12, 2024
Prof. Sarah Berry, a nutritional sciences expert at King's College London, debunks the myths surrounding seed oils like canola and sunflower. She explains their prevalence in modern diets and clarifies misconceptions about toxicity and health risks. Berry discusses the beneficial components of these oils, including omega-6 fatty acids, and highlights their role in reducing disease risk. She also addresses cooking concerns and promotes informed choices about dietary fats, encouraging listeners to embrace a balanced view of nutrition.
01:07:20
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Quick takeaways
- The fear surrounding seed oils largely stems from misinformation about their omega-6 fatty acid content and its supposed health risks.
- Despite concerns over processing methods, refined seed oils retain health benefits and can safely be used for cooking.
Deep dives
The Ubiquity and Perception of Seed Oils
Seed oils, such as sunflower, soybean, and canola, are prevalent in modern diets due to their affordability, neutral taste, and high smoke point. Despite their widespread usage in cooking and processed foods, many people view them as harmful, often labeling them as 'toxic'. This belief is primarily driven by concerns about the high omega-6 fatty acid content in seed oils, which some critics claim leads to increased inflammation and related health issues, including diabetes, heart disease, and cancer. However, the podcast emphasizes the need to scrutinize these claims and consider scientific evidence to understand the real impact of seed oils on health.
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