The seed oil panic: Why scientists and social media have never been further apart
When it comes to seed oils, there is a widening gap in the nutritional conversation. Online discussions about the use of sunflower, soybean and rapeseed oils for daily cooking are divisive to say the least. On one side are decades of controlled trials, cardiovascular guidelines and a scientific consensus with relatively little internal disagreement. On the other, an online movement convinced that…
The debate surrounding seed oils has become increasingly polarized, with scientists and social media advocates presenting contrasting views. Controlled trials and cardiovascular guidelines largely support the use of sunflower, soybean, and rapeseed oils for daily cooking. These oils are rich in unsaturated fats, particularly linoleic acid, an omega-6 fatty acid.
However, an online movement argues that these cooking oils are linked to chronic diseases. As the anti-seed-oil movement gains traction in the UAE, The National spoke to experts who highlight the disconnect between the two conversations. Seed oils are vegetable oils extracted from plant seeds and are high in unsaturated fats, making them a staple in home kitchens, restaurants, and packaged foods.
Experts like Dr Elizabeth Mary Thomas, a specialist in internal medicine at Medcare Medical Centre in Dubai, and nutritionist Idrees Mughal, both refute the notion that seed oils are inherently harmful. They emphasize that the scientific evidence does not support the claim that seed oils cause chronic inflammation, despite the widespread belief on social media.
Written by urgent.news from The National Business's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
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