Until recently, most Americans had never heard the term “seed oils,” even though they’ve likely cooked with and consumed them for decades. It’s the catchy description coined by internet influencers, wellness gurus and some politicians to refer to common cooking oils — think canola, soybean and corn oil — that have long been staples in many home kitchens. Those fiery critics refer to the top refined vegetable oils as “the hateful eight” and claim that they’re fueling inflammation and high rates of chronic diseases like obesity and diabetes.
Robert F. Kennedy Jr., the new health secretary, has said Americans are being “unknowingly poisoned” by seed oils and has called for fast-food restaurants to return to using beef tallow, or rendered animal fat, in their fryers instead.
In response to consumer concerns, some food-makers have stripped seed oils from their products. Restaurants like the salad chain Sweetgreen have removed them from their menus. Many Americans say they now avoid seed oils, according to a recent survey from the International Food Information Council, an industry trade group.
The seed oil discussion has exasperated nutrition scientists, who say decades of research confirms the health benefits of consuming such oils, especially in place of alternatives such as butter or lard. “I don’t know where it came from that seed oils are bad,” said Martha Belury, an Ohio State University food science professor. In a Senate hearing Thursday, Dr.
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