Seed oils battle criticism from food industry – Supermarket Perimeter

KANSAS CITY — While food formulators have been busy exploring the three big post-pandemic drivers of innovation — plants, protein and gut health — a new taboo has been inserted into the “bad-for-you ingredient” conversation — seed oils. The affordable, relatively stable cooking oils are used in all types of food formulation and now are being associated with ultra-processed foods. 

Seed oils are extracted from plant seeds and often broadly identified as vegetable oils. Soybean, canola and corn oil are among the most common. Other sources of cooking oils include fruits like avocado, olive, palm and nuts, as well as animal fats. 

“In recent years, the topic of seed oils has become somewhat controversial with many media headlines — driven by politicians, policymakers and online influencers — thrusting the dietary fats into the spotlight,” said Wendy Reinhardt Kapsak, president and chief operating officer, International Food Information Council (IFIC), Washington. “Despite their prevalence (in the food chain), consumer awareness of seed oils varies.” 

Twenty-five percent of Americans said they have never heard the term “seed oils,” according to an IFIC study titled American’s Perceptions of Seed Oils. Nearly one in five reported seeing it often, and 18% said they encounter it sometimes. The most common sources of information about seed oils include friends and family and social media, and may not be rooted in food science or nutrition.  

“The common feature of these oils is that they are rich in omega-6 polyunsaturated fatty acids (PUFA), particularly linoleic acid,” said Jeffrey Fine, senior director of customer innovation for AAK USA Inc., Louisville, Ky. “The notion that these oils are ‘harmful’ stems from misinformation and pseudoscience spread via social media by unqualified nutritional ‘experts.’” 

Advocates against the use of seed oils claim the omega-6 fatty acids in the oils break down into toxins when used for cooking, causing inflammation, weakening the immune system and contributing to chronic illnesses. The claim has no scientific basis, said Kristina Petersen, associate professor of nutritional sciences at Pennsylvania State University, State College, Pa.  

“There is a lot of misinformation on the internet about seed oils, which is based in part on a misunderstanding of the metabolism of the fatty acids found in seed oils,” Petersen said. “The (inflammation claim) is based upon a simplified understanding of the metabolism of linoleic acid in humans. 

“The body can break down linoleic acid to another fatty acid called arachidonic acid (AA). There is some evidence to suggest AA promotes inflammation. This is where the idea that linoleic acid has inflammatory effects comes from. However, what is often left out is that the breakdown of linoleic acid to AA is very tightly regulated and increasing linoleic acid intake does not increase AA in the body. This is a case where simplification of the metabolism of linoleic acid in humans leads to a conclusion that is not supported by evidence.” 

Clinical trials have shown that when linoleic acid intake is increased in humans, markers of inflammation are not increased. What science shows is PUFAs help the body reduce bad cholesterol, lowering the risk for heart disease and stroke. Seed oils are being unfairly demonized because omega-3s – more dominant in fruits and nuts – appear to be more effective than omega-6s in this function. Both of the nutrients are PUFAs.

“There may be some academic debate about the optimal ratio of omega-6 to omega-3 fatty acids, and the relevance of the ratio,” Fine said. “But the Dietary Guidelines considers the consumption of vegetable oils and the avoidance of saturated fat as a core element of a healthy diet.”   

The American Heart Association, Chicago, stated “there is no reason to avoid seed oils” and “supports the inclusion of omega-6 fatty acids as part of a healthy diet.”  

The IFIC survey showed there is confusion around seed oils. More than 7 in 10 Americans do not actively avoid seed oils, while the remaining 28% said they avoid seed oils. Of those who reported that they avoid seed oils, more than 6 in 10 said they believe seed oils are more processed. The perception is fueling the association with ultra-processed foods.  

“People are hearing the term but are unsure which oils qualify as seed oils,” said Kris Sollid, senior director of research and consumer insights at IFIC. “This makes it that much easier for misinformation to spread about oils and what it means to eat healthy.”  

There are some valid negatives associated with seed oils that the industry has been making strides to change.  

“Many seed oils are highly refined and extracted using high heat and chemical solvents, for example, (like) hexane,” said James Jasko, president and owner, IngredienTech Global Food Ingredient Technology, Cleveland. “This process can create harmful byproducts like trans fats and oxidized lipids, which have been linked to negative health effects. Hexane-free refining is being adopted by many seed oil processors. 

“There are also concerns over PUFA stability, as they are prone to oxidation, especially when exposed to high temperatures during cooking. Stabilization of these oils can be achieved with use of natural antioxidants.” 

Like all food ingredients, seed oils have evolved over the years. There have been improvements in plant genetics and refining techniques aimed at benefiting both human health and environmental sustainability. 

“The industry has worked to produce oils of greater purity, reducing both naturally occurring as well as processing-induced contaminants,” Fine said. “We’ve also seen the emergence of minimally processed oils, trait-enhanced high oleic oils and the greater use of enzymes in oil processing.”     

Many seed oil producers are adopting regenerative agriculture techniques, such as crop rotation and reduced pesticide use. Both enhance soil health and biodiversity. 

“The demand for cleaner, less-processed oils has led to an increase in non-GMO and organic seed oils, which often undergo minimal refining and use mechanical (cold-press) extraction instead of chemical solvents,” Jasko said. “Some manufacturers have shifted to expeller-pressed or cold-pressed extraction methods to preserve more nutrients and reduce harmful byproducts. 

“While seed oils remain a topic of debate, ongoing improvements in their production aim to make them safer, healthier and more sustainable for future generations.” 

Now there’s a certification 

As if some consumers were not already confused regarding seed oils, there’s now a Seed Oil Free Alliance, a third-party certification organization that offers a “Seed Oil Free Certified” seal for qualifying consumer packaged goods, ready-to-eat foods, foodservice operations and bottled cooking oil products.  

Brands have started using it. At the beginning of this year, Every Body Eat, Evanston, Ill., became the first cracker and cookie brand to earn the Seed Oil Free Certified seal. Ingredient labels identify the use of either extra virgin olive oil or responsibly sourced palm oil.  

“Managing multiple certifications, like gluten-free, non-GMO, kosher and now seed oil free is complicated and expensive for a brand,” said Nichole Wilson, co-founder and president. “As consumers increasingly demand clarity and honesty from food brands, we’re proud to be leading the way. Achieving this certification is about more than meeting a standard. It’s about setting one.” 

The use of olive oil is not surprising. More than half of Americans have identified olive oil as their top choice when cooking or consuming food, according to the IFIC survey. When asked which oils were the healthiest, 38% of Americans selected avocado oil, followed by olive oil at 29%. Both tend to be the oils that better-for-you brands are turning to.  

“We’ve been intentional about the oils we use from the very start,” said James Marino, CEO, Jackson’s Food Co., Muskego, Wis. “Our founders, Megan and Scott Reamer, were the original crusaders against seed oils well before it became a food trend. 

“They developed our snack recipes out of necessity, shifting to a low-carb/high-healthy fat diet centered around low-inflammation foods and removing industrialized seed oils in support of their son Jackson, who was diagnosed with a rare autoimmune disorder. This personal journey inspired them to create great-tasting snacks centered around premium avocado oil. 

“Avocado oil is widely recognized for its health benefits and also delivers a great crunch and clean taste. As awareness grows, we’re proud to be at the forefront, offering innovative snacking platforms that align with consumers’ desire for better ingredients and bold flavor.” 

The trend is not limited to packaged goods. True Food Kitchen, Scottsdale, Ariz., has transitioned its entire menu to be 100% seed oil free, relying only on avocado oil or olive oil. With 46 locations nationwide, the restaurant brand focuses on using seasonal, minimally processed ingredients. 

It is likely that more brands will follow. Remember, PUFAs help the body reduce bad cholesterol, just like omega-3, which may be more effective in this function. That doesn’t mean PUFAs are bad for you. 

“It is difficult for science to compete with the persuasive messaging used on social media,” Petersen said. “It is important for industry to communicate the science as broadly as possible. It is also important for industry to keep funding research to investigate the health effects of their products by independent scientists.”