Health Experts Divided Over Safety of Seed Oils

A significant debate has emerged regarding the health impacts of seed-based cooking oils, commonly called the 'hateful eight,' which include canola, corn, cottonseed, soy, sunflower, safflower, rice bran, and grapeseed oils. Critics, such as Dr. Cate Shanahan and HHS Secretary Robert F. Kennedy Jr., warn that these oils are harmful due to their extraction process involving high heat and chemicals that generate toxins, and their high polyunsaturated fatty acid content that may degrade into harmful compounds during cooking. However, medical experts like Dr. Cori Russell and dietitian Ashley Carnahan argue that current scientific evidence does not conclusively support claims that these oils cause harm, suggesting that the associated health issues may instead stem from the processed foods in which these oils are commonly found. Consumer Reports also advises caution against viewing any food as completely good or bad, noting that seed oils have been linked to benefits such as lowering bad cholesterol and potentially reducing inflammation. Meanwhile, dietician Efua Owusu Ansah highlights additional health risks from consuming fried foods prepared with reused oil, emphasizing the dangers of prolonged oil reuse by street vendors. Overall, experts recommend focusing on food safety, balanced diets, and caution against replacing seed oils with animal-based fats due to cardiovascular risks.