Sunday Edition: Seed oils | Food Safety News

Quick bites from around the food safety arena

1. A French company, Drôme Ardèche Tradition, has recalled all products made at its plant in Bourg-de-Péage after two people died from food contaminated with Listeria. Ten more people have been hospitalized in connection with the outbreak. France has seen a steady increase in Listeria outbreaks since 2021.
2. The U.S. Food and Drug Administration (FDA) added another supplement to a warning list for products containing toxic yellow oleander. The products of concern list tejocote root or Brazil seed as an ingredient, but actually contain yellow oleander, a poisonous plant native to Mexico and Central America. Some of the companies have recalled the products, but others have not, so it is crucial that consumers check their homes for the implicated products. Click here for a list of products on the warning list.  
3. Rep. Rosa DeLauro, D-CN, introduced the Infant Formula Safety Modernization Act this week. The goal, she says, is to modernize federal oversight of the nation’s infant formula supply and close longstanding gaps in testing, transparency and regulatory enforcement. An infant botulism outbreak that began in 2023 and sickened 43 babies has cast a harsh light on weaknesses in the current regulations governing infant formula manufacturing.
4. Farmers in the U.S. are facing deepening challenges as the war in Iran continues into its third week. The conflict has raised the price of fertilizer and diesel fuel just as farmers begin spring planting season. That just adds to a crisis already underway due to rising prices for materials used in farming and the effects of President Trump’s tariffs, which have been in place, overturned by the Supreme Court and then reimposed just since the beginning of the year.
5. The European Commission has deployed an artificial intelligence (AI) platform to help detect contaminated food and address foodborne illness outbreaks. The tool, called TraceMap, will improve tracing products through the food chain and allow faster detection of food fraud.

TODAY’S TOPIC: Seed Oils

When you’ve had more influence, for better or for worse, than any of your predecessors, you’re going to get attention that falls short of endorsement, but is still an acknowledgment of reality.

That’s where Robert F. Kennedy Jr; Secretary of Health and Human Services, seems to be going. His turning over one issue after another is both exciting and chaotic.  

Most Americans don’t yet have their heads around it, but the seed oils they’ve been cooking with and consuming for decades are among the most contested of those issues. Secretary Kennedy calls for using animal-based fats like beef tallow for frying instead of seed oils.

Seed oils are fats taken from plant seeds. In the past, what we now call seed oils were called vegetable oils.

At his back, RFK Jr. has powerful forces organized online, led by one of those so-called “influencers,” but his opposition is led by the American Soybean Association (ASA). The “influencer” is Dr. Cate Shanahan, best-selling nutrition author who named “The Hateful 8”, seed oils, and self-identifies as the mother of the “no-seed oil” movement. The “Hateful 8” list includes:

• Corn oil
• Canola oil
• Cottonseed oil
• Soy or soybean oil
• Sunflower oil
• Safflower oil
• Grapeseed oil
• Rice bran oil

Dr. Shanahan is a Cornell-trained medical doctor who, with NBA legend Gary Vitti, created the LA Lakers PRO Nutrition program. That program has been emulated by other championship teams worldwide. Shanahan is a board-certified family physician with over 20 years of clinical experience and is the New York Times bestselling author of The FatBurn Fix, Deep Nutrition, and Food Rules.

Online, she recently wrote: “You may have been led to believe that seed oils’ health effects have been thoroughly examined. They have not. And I’m writing another article that exposes why the nutritionists who claim to cite evidence showing seed oils are not all that bad, or maybe even healthy, do not understand what they’re citing.”

“Today’s historically unprecedented consumption of seed oil,” she adds,” is the obvious outlier dietary change that’s taken place over the past 70 years and is, therefore, the best, most logical candidate for the primary driving factor behind metabolic and inflammatory diseases.”

If, through changes in consumer preferences or regulation, seed oils are removed from the U.S. food supply, Americans’ health might well improve, but it wouldn’t be good for farmers who grow soybeans.

The cost of shifting away from seed oils

The American Soybean Association (ASA) recently released a seed oil study funded by the United Soybean Board and conducted by the World Agricultural Economic & Environmental Services (WAEES).

This study addresses several concerns about and potential impacts of a ban on seed oils for soybean farmers and on the U.S. food supply and economy.

WAEES has used economic modeling for over ten years to forecast the impact of a ban, finding that seed oils on The Hateful 8 list would experience a sizable drop in domestic consumption. Sales of imported palm oil would likely flourish. 

The seed oil study finds consumers would struggle to make apples-to-apples substitutions amid price surges, product availability, allergen concerns, and usage constraints.

WAEES says fats and oils are not directly substitutable. For example, tallow and palm oil cannot be used in salad dressings as they are solid at room temperature, and some nut oils carry allergy cautions. But assuming substitution occurs, the study finds that seed oil losses would be partially offset by imported palm oil. Consumer spending on fats and oils would increase by $7.7 billion per year.

A switch to non-seed oils is not readily feasible, according to ASA chief economist Dr. Scott Gerlt: “Simply put, there is not enough production. Fats are largely byproducts of meat production and account for only a small share of the processing value. The capacity to produce tallow is also limited, even if the value of the fats has increased significantly. For lard, over 80 percent is already used in food, and 30 percent of white grease currently goes to food.”

In a nutshell, ASA’s position is that a ban on seed oils, including soy, will have a costly impact on farmers and consumers. And the loss of consumer choice would be based only on conjecture. ASA claims it does support regulatory changes that “are grounded in science” but points to the FDA’s recognition of the health benefits of soybean oil.

And the FDA is not alone.

The role of seed oils in a healthy diet

In a recent online post, the Memorial Sloan Kettering Cancer Center (MSK) said seed oils are an important part of a healthy diet.  

“The scientific literature strongly supports incorporating seed oils into a well-balanced diet,” says MSK clinical dietitian Michelle Myers, MS, RDN, CSO, CDN. “They provide essential fatty acids the body cannot produce on its own, and when consumed in typical amounts, they’re both safe and beneficial.” 

Seed oils are now mixed up with ultra-processed foods. At this point, there is not a common definition of what qualifies as an ultra-processed food. RFK Jr. promises to define them next month. Examples of the kinds of food categories that may fall under the definition of “ultra-processed” include many cereals, crackers, packaged baked goods, and meat substitutes. Sugary drinks, candy, and fast food may also end up being defined as ultra-processed.  

“A helpful way to spot ultra-processed foods is by checking the ingredient list,” dietitian Michelle Myers says. “If you see a long list with additives like emulsifiers, stabilizers, artificial flavors, or preservatives, the food is likely ultra-processed. These are ingredients you wouldn’t usually use in home cooking.” 

Food manufacturers use seed oils in highly processed foods because they’re cheap and don’t change the flavor of other ingredients. Seed oils in highly processed foods are often hydrogenated, which chemically alters them so they behave more like saturated fats. Hydrogenated oils are less healthy than seed oils in their natural liquid form. So, consumers may want to avoid hydrogenated oils, just like other saturated fats.  

“We know if you eat a diet high in ultra-processed foods, you’re likely eating more seed oils,” says MSK clinical dietitian Elissa Meditz, MS, RDN, CSO, CDN. “But seed oils are not the reason ultra-processed foods should be limited or avoided in someone’s diet. Ultra-processed foods are often high in calories and contain high amounts of saturated fats, sodium, and sugar. They contain low amounts of healthful nutrients such as fiber.” 

Seed oils are high in a type of fat called omega-6 polyunsaturated fatty acids, including a fatty acid called linoleic acid.   

Linoleic acid is an essential nutrient. Humans can’t make linoleic acid on our own, so it must be added to diets. It’s harmful to have no linoleic acid at all. Having too little linoleic acid can cause skin problems, hair loss, and stunted growth in children. 

A concern about seed oil is that linoleic acid can be converted into arachidonic acid, another fatty acid that can cause inflammation. But only a very small amount of linoleic acid, 0.2 percent, becomes arachidonic acid.  

“Inflammation has become a buzzword, but its connection to health is complicated,” Meditz says. “Also, it’s important to note that there’s no evidence of increased inflammation in people who eat typical amounts of seed oils.”  

A 2025 study of 3,000 people, published in the journal Nutrients, found no association between blood linoleic acid levels and markers of inflammation.

Health risks of replacing saturated fats with unsaturated fats, like seed oils, are also a concern. Seed oils are lower in saturated fat. That’s the biggest difference between seed oils and animal fats such as butter, lard, and beef tallow.  

Saturated fat molecules have more hydrogen atoms, which makes them solid at room temperature. Saturated fat can cause cholesterol to build up in blood vessels, raising the risk for heart disease, stroke, and other health problems. 

FDA Commissioner Dr. Marty Makary favors a closer review. “I think seed oils are a good example of where we could benefit from a consolidation of the scientific evidence,” Makary said in Senate testimony.

According to the International Food Information Council, an industry trade group, many Americans have already reduced their intake of seed oils. That finding troubles many nutrition scientists who say decades of research confirm the health benefits of seed oils, especially when used in place of alternatives such as butter or lard.

Here’s what the seed oil industry is saying

• Rich in unsaturated fats — Seed oils contain polyunsaturated fats, especially linoleic acid (omega6), which research links to lower LDL cholesterol and reduced cardiovascular risk. 
• Contain essential fatty acids — Omega6 and some omega3 fats must come from food; seed oils are one source. 
• Support metabolic health — Higher levels of linoleic acid in the body are associated with a lower risk of type 2 diabetes. 
• Safe when refined — Although solvents like hexane are used in processing, they do not remain in harmful amounts in the final product. 
• Affordable and versatile — High smoke points make them useful for frying and sautéing.

Here’s what seed oil critics are saying

• Often tied to ultraprocessed foods — Most people consume seed oils through fast food, fried foods, and packaged snacks, which are linked to inflammation and chronic disease—not because of the oil alone, but because of the overall food matrix. 
• High omega6 content — Omega6 fats aren’t harmful on their own, but Western diets tend to be heavy in them and light in omega3s. This imbalance may contribute to inflammation, though evidence is mixed. 
• Highly refined — Processing removes some nutrients and can create a perception of being “unnatural,” though the health impact of refinement itself is not clearly harmful. 
• Low nutrient density — Compared with extravirgin olive oil or avocado oil, seed oils offer fewer antioxidants and beneficial plant compounds.

Our take

With convincing arguments on both sides of the seed oil issue, we cannot help but think this is really a substitute for the fierce debate over ultra-processed foods.

There does not seem to be a food safety concern with home cooking, where relatively small amounts of canola, sunflower, or soybean oil are used and considered safe.

And home kitchens are already switching away from traditional seed oils to alternatives with more monounsaturated fats and increased omega3, such as olive or avocado oil, based upon the demand forecasts.

Large-scale studies show seed oils are non-toxic and have neutral or positive effects on heart and metabolic health. And seed oils are just one ingredient in ultra-processed foods.

RFK Jr.’s promise to have a definition of ultra-processed foods by next month may help clarify the role seed oils play in all this. In the meantime, consumers have several good alternatives if they want to avoid other seed oils. Olive oil (best for low and medium heat cooking and rich in antioxidants and monounsaturated fats) and avocado oil (great for high heat cooking with similar benefits to olive oil) are both easy-to-find choices for most consumers.

By the numbers

210,742,000 – The amount, in metric tons, of seed oils consumed worldwide in 2022-2023, according to the U.S. Department of Agriculture. That includes palm, soybean, rapeseed, sunflower, palm kernel, peanut, cottonseed, coconut, and olive oils. So, the world does have a thirst for seed oils.

22,110,000 – The amount, in metric tons, of seed oils consumed in the United States. Soybean oil dominates the U.S. market with 55 percent of the total, while palm and soybean together supply more than half the world’s seed oil market.

500,000 – The number of U.S. soybean farmers who produce, in total, around 6 billion bushels each growing season. Brazil and the United States are the largest exporters of soybeans. For the 2022-23 season, Brazil captured 55 percent of the export market, while the U.S. captured 32 percent. Paraguay, Canada, and Argentina also supply significant amounts of soybeans to global markets.

30 – The number of soybean-producing states that are part of the global seed oil market.

7.4 – The projected percentage of compound annual growth in U.S. olive oil market through the year 2030. The U.S. olive oil market was valued at about $3.13 billion in 2024. Olive oil is far from dominating the seed oil market, but it is experiencing steady growth due to health trends, Mediterraneandiet adoption, and strong import supply chains. Geographic areas benefiting from health-conscious consumers switching to olive oil include California, Italy, and Spain.    

What it means

Dr. Cate Shanahan, the “mother of the no seed oils” movement, is a medical doctor, nutrition consultant, best-selling author, and publisher of the “Dr. Cate Healing Starts Here” website. She offers appointments by Zoom or by phone.

Her nutrition work for the Los Angeles Lakers built her list of followers, and today she gets called “an influencer.” It’s unclear who hands out these titles, but it’s accurate when it comes to “Dr. Cate.”

Her online presence, along with RFK Jr.’s agenda, has shaken up a whole segment of the nutrition world. Were they not doing what they are doing, the current debate about seed oils would not be occurring.

When we look at what Cate is actually saying, however, it does not seem that radical. Get educated on seed oils, remove bad fats from your diet, reduce excessive sugar, and cut down on excessive reliance on protein powders.

Many a nutrition scientist is upset over this seeming controversy. The powerful American Soybean Association is worried about a ban, and everybody is waiting with bated breath for RFK Jr.’s definition of ultra-processed food.

What’s likely is that this will all add up to more research, just as the FDA Commissioner has already called for, but not much in the way of immediate change.