Seed Oils and Their Frenemies

A bottle of seed oil with 2 arrows pointing left and right. The left arrow points to an animated array of processed snack foods such as fries and cupcakes. The right arrow points to a bottle of salad dressing and a fresh salad.

You’ve probably heard some buzz lately about seed oils—such as canola, soybean, and corn oil. They’re found in all kinds of foods, from salad dressings and spreads to baked goods and snack foods. Some headlines warn that these oils pose possible health risks. But the research paints a more nuanced picture that’s important to understand.

Seed oils are rich in omega-6 fats, especially a type called linoleic acid. Much of the concern stems from the belief that linoleic acid is extensively converted by the body into compounds that promote inflammation. But clinical research doesn’t back that up.

In fact, large studies show the opposite: that higher consumption of linoleic acid is linked to lower cardiovascular risk, especially when seed oils are used in place of saturated fats like butter.

But there’s even more you should know!

Processed foods including sweet snack cakes and fries.

Studies suggest that the issue isn’t really the seed oils themselves—it’s the other ingredients they often travel with. Because seed oils are relatively inexpensive and tend to have a long shelf life, they are often used heavily in ultraprocessed foods. Those foods are typically light on fiber and nutrients but loaded with added sugar, saturated fat, and salt—which in excess are all known to harm human health. And that's not to mention the chemical additives, many of which have not been well studied.

However, seed oils used in otherwise healthy foods, like a vinaigrette for your salad or a high-quality spread, can be a good choice. But when they show up in packaged desserts or salty snacks, it’s best to pass.

Bottom line: it’s not just about the oil—but also the company it keeps. And regardless of the oil used, french fries are still not a health food!

New Standards for Nutrition Education and How the Gaples Institute is Leading the Way

This month marks a major advance in nutrition education for physicians-in-training—and the nonprofit Gaples Institute is leading the way!

The Liaison Committee on Medical Education (LCME) has proposed new accreditation standards to strengthen nutrition training across all U.S. medical schools. The American Medical Association—representing more than 270,000 U.S. physicians—not only applauded this important step but also spotlighted the Gaples Institute as a leading resource in advancing nutrition education for physicians and medical students.

We're proud of our pioneering work in providing effective, evidence-based nutrition training to clinicians. It's an honor to see this vision gaining national momentum.

Read the AMA's full press release ⇒

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