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Seed oils are not ‘evil’ - they could lower your risk of disease | Prof. Sarah Berry
ZOE Science & Nutrition
Understanding Seed Oils and Personalizing Dietary Choices
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The perception of seed oils needs to be nuanced, as not all seed oils are harmful. Generally, frying at typical levels does not pose significant health risks, and some seed oils can be beneficial. Fresh oil usage is advisable rather than repeatedly using the same oil for extended periods. Approximately 60% of seed oils consumed comes from processed foods, which complicates the ability to manage dietary intake effectively. The real concern lies in the other ingredients present in processed foods rather than the seed oils themselves. For individuals aiming to improve health, especially those with high LDL cholesterol, incorporating oils high in polyunsaturated fatty acids, such as sunflower oil, is recommended due to their potency in lowering bad cholesterol. However, a balanced approach that includes extra virgin olive oil is encouraged, as it contributes beneficial monounsaturated fatty acids and polyphenols, enhancing overall health. A mix of oils is advisable to harness the distinct benefits of both high polyunsaturated oils and extra virgin olive oil.
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