Seed oils are not ‘evil’ - they could lower your risk of disease | Prof. Sarah Berry
ZOE Science & Nutrition
Understanding Seed Oils: Health Benefits and Comparisons
Sunflower oil is a more stable option due to its higher monounsaturated fatty acid content, making it preferable for cooking compared to soybean oil, which has a higher amount of polyunsaturated fatty acids that can positively impact LDL cholesterol levels. While rapeseed and canola oils also provide benefits due to their fatty acid compositions, the shift from soybean or canola to sunflower or extra virgin olive oil may yield additional health advantages. Embedded in processed foods, palm oil is frequently used and has a negative effect on blood lipids, particularly on LDL cholesterol, making seed oils a better choice overall. Furthermore, a significant portion of soybean oil used in the United States undergoes full hydrogenation, transforming it into a hard fat for various food applications. This process results in soybean oil being labeled as such, despite its altered composition, which impacts its health effects and utility.
