New Manuscript Reinforces Scientific Consensus on the Health Benefits of Seed Oils

Conclusions align with evidence-based guidelines from U.S. and global health authorities including the World Health Organization (WHO), which call for making seed oils a part of overall healthful dietary patterns.

ST. LOUIS, March 20, 2025 /PRNewswire/ -- A new, peer-reviewed manuscript published in Nutrition Today reviews the health effects of linoleic acid, the primary polyunsaturated fatty acid in most seed oils, and describes the steps involved in the processing of seed oils.

Regarding oxidative stress, inflammation, and cardiovascular disease risk:

• Most randomized control trials (human intervention studies) show no effect of linoleic acid intake on markers of oxidative stress.
• Randomized controlled trials consistently show that linoleic acid does not increase inflammation.
• Recently published meta-analyses of observational studies link higher linoleic acid intake to a reduced risk of cardiovascular events and cardiovascular mortality.
• Randomized controlled trials demonstrate that replacing saturated fat with polyunsaturated fat oils lowers blood cholesterol levels and cardiovascular disease risk.

"Linoleic acid is incorrectly claimed to cause inflammation because of its potential conversion to arachidonic acid, metabolites of which are thought to be pro-inflammatory. However, it is now well established that linoleic acid intake has a negligible impact on blood or tissue levels of arachidonic acid," says Kristina Petersen, Ph.D., lead author of the manuscript and associate professor, Department of Nutritional Sciences, Pennsylvania State University. "In addition to cardiovascular disease, evidence indicates that linoleic acid may lower the risk of developing several chronic diseases like type 2 diabetes, liver disease, and dementia." 

The manuscript also examines the processing steps involved in the manufacture of seed oils and dispels concerns about potentially harmful compositional changes:

• The solvent hexane, which is an organic compound used to effectively remove oils from seeds, is efficiently evaporated and recovered from the oil upon heating. Analyses of oils in the marketplace confirm a typical U.S. consumer would have to consume more than 100 times more oil each day than is currently the average to reach even the lowest safety limit of hexane.
• Deodorization, commonly the last processing step applied to the oil prior to commercial availability, removes off flavors and unwanted colors and odors as well as reduces any remaining environmental contaminants. After processing, seed oils remain sources of vitamin E, an antioxidant crucial for immune function, vision, brain health, and skin protection.
• The processing of seed oils results in a product that, according to an impressive amount of clinical and observational data, benefits overall health.

The Dietary Guidelines for Americans plus recommendations from the World Health Organization and European Food Safety Authority call for limiting saturated fat to 10% of energy intake and replacing excess with polyunsaturated fat. Linoleic acid accounts for about 90% of dietary polyunsaturated fat intake, and Americans consume about 8% of their calories from linoleic acid, in line with recommendations from the National Academy of Medicine. In contrast, Americans consume too much saturated fat and reductions are needed to lower risk of cardiovascular disease.

This manuscript was funded by Soy Nutrition Institute Global with support from the United Soybean Board, following a peer-reviewed manuscript published in October 2024 on the health benefits of seed oils high in unsaturated fatty acids like linoleic acid. Findings align with broad scientific consensus that neither linoleic acid nor seed oils increase inflammation or oxidative stress, but rather are associated with decreased inflammation and lower cardiovascular disease risk. 

To learn more about soybean oil visit SNIGlobal.org/seedoils.

About Soy Nutrition Institute Global
Soy Nutrition Institute Global is a global scientific voice of soy for human health and nutrition. SNI Global leads the way in soy and health research, outreach and communications, and government and regulatory affairs. The organization includes members up and down the soy value chain – from farmers to food companies – as well as a scientific advisory board that provides expert guidance in various areas of nutrition science. For more information about Soy Nutrition Institute Global, visit www.SNIGlobal.org.

Media Contacts:
Sarah Alsager
[email protected]

Adam Skaf
[email protected] 

SOURCE Soy Nutrition Institute Global