Robert F. Kennedy Jr. questions seed oils and promotes beef tallow, but Northeastern experts warn of misinformation and bigger health concerns.
Seed oils have recently come under heavy scrutiny but consuming them in moderation does not present a major health risk, according to Northeastern University experts.
“There are fractions of populations who consume a lot of oil just from a single source and that’s the concern,” says Jing-Ke Weng, a professor of chemistry, chemical biology and bioengineering at Northeastern University.
Weng recommends consuming a variety of oils, eating different types of foods in moderation and avoiding highly processed foods.
Darin Detwiler, a national food policy expert and associate teaching professor at Northeastern, agrees.
“I don’t think that you should just use any one oil all the time, every meal, every day,” he says. “It will help in terms of making sure that we’re not enabling the same problem over and over again.”
For example, some people consume a lot of french fries and potato chips, Weng says, which are highly processed and contain large quantities of omega-6.
Seed oils contain polyunsaturated fatty acids, including omega-3 and omega-6. Polyunsaturated fats can lower bad cholesterol and support heart health.
While some believe omega-6 fatty acids contribute to inflammation, Weng says scientific evidence remains inconclusive about that and the ideal omega-3 to omega-6 ratio.
“You can never design the experiment good enough to really say, ‘Oh, it is the ratio that’s causing it.’ It’s a very complex system. There’s so many factors at play,” Weng says.
Health and Human Services Secretary Robert F. Kennedy Jr. has made the consumption of seed oils a key health concern in both his 2024 presidential campaign and his “Make America Healthy Again” agenda in the Trump Cabinet.
He has called seed oils “one of the most unhealthy ingredients that we have in foods” and urged food manufacturers and restaurant chains to replace them with beef tallow.
Some brands are taking notice. Sweetgreen, a fast-casual salad chain, introduced a limited-time seed-oil-free menu in January and has highlighted its use of avocado oil for french fries in advertisements.
However, some experts say there is no conclusive scientific proof that seed oils cause inflammation and disease. Singling them out might not improve public health, Detwiler says, while distracting from larger concerns.
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Seed oils are vegetable cooking oils extracted from seeds of plants such as canola, corn, soybean, sunflower, safflower and grapeseed.
According to a survey by the International Food Information Council, only three in 14 Americans are familiar with the term “seed oils,” with social media and word-of-mouth being the most common sources of information.
Wellness influencers claim seed oils contribute to chronic inflammation and other health problems, but decades of scientific research suggest a more complex picture, says Weng.
Detwiler advises consumers to educate themselves on different oils, their smoking points and best uses in cooking.
For young children, the elderly and immunocompromised individuals, Detwiler suggests consulting doctors, dietitians and nutritionists before making major dietary changes.
Animal fats, such as beef tallow, Weng says, contain beneficial nutrients, and moderate consumption, such as eating a beef steak, does not pose a health threat.
However, beef tallow is high in saturated fatty acids, which tend to accumulate in arteries. People consuming a lot of animal fat have a higher risk of cardiovascular disease, including heart attacks.
“If people had been using vegetable oil in the past and they switched to tallow for cooking, you are actually increasing the consumption of saturated fat by some extent,” Weng says. “To me, that’s a risk.”
Kennedy’s focus on seed oils has some merit, Detwiler says.
It could encourage healthier dietary choices, putting a spotlight on chronic diseases and inflammation. Calling for transparency in the food industry, Detwiler says, could lead to a potential policy reform favoring whole, natural foods.
Increased scrutiny might drive more research into the long-term health effects of seed oils, Detwiler says, and bolster consumer education.
“Science changes over time, and policies should reflect that,” Detwiler says.
However, without a strong scientific consensus, Kennedy’s stance could fuel misinformation and further public distrust of health policies.
Oversimplifying and playing up the seed oils debate may distract from bigger dietary concerns, such as ultra-processed foods and excessive sugar consumption.
“Let’s focus on the calories and the sugar, and all these other issues that have way more of a larger contribution to our overall poor health concerns than just seed oils,” Detwiler says. “Can we do so in a way that limits public fear and misinformation, that makes sure that we have proven alternatives that are not going to end up being worse?”
It remains unclear whether Kennedy will call for a seed oil ban. Detwiler cautions that banning seed oils without strong scientific backing and public discussion may not lead to healthier choices.
“We need to be able to ask questions and understand the circumstances,” Detwiler says.