Editors note: The New York Times published an article titled, “Are Seed Oils Actually Bad for You?” and the following response is an article by nutritionist, best-selling author, researcher, and creator of the Diet Free Life methodology, and Chief Nutrition Officer of iCoura Health, Robert Ferguson.

The history of dietary fats is a tale of shifting science, political influence, and the health effects of the fats we consume. One of the most significant chapters of this history is the rise of trans fats, particularly in the early-to-mid 20th century, when manufacturers introduced Crisco in 1911. This hydrogenated vegetable oil, originally marketed as a healthier alternative to animal fats like lard, gained popularity through strategic marketing, including free recipe books distributed to households. During World War II, it became a staple in American kitchens as butter and other fats became scarce. However, trans fats, once touted as a safe alternative, were later found to raise LDL (“bad”) cholesterol and lower HDL (“good”) cholesterol, contributing to increased rates of heart disease and premature death.

In the decades that followed, the American Heart Association (AHA) and experts like Dr. William Harris, a prominent researcher and co-inventor of the Omega-3 Index, endorsed vegetable oils as heart-healthy alternatives. Dr. Harris has conducted extensive work on omega-3 fatty acids and their role in cardiovascular health, often in collaboration with the AHA. While his contributions to understanding the benefits of omega-3s are widely respected, his endorsement of vegetable oils aligns with the AHA’s long-standing position. This raises questions about potential biases, given the AHA’s history of funding from industry players, including manufacturers of vegetable oils.

Research from the 1950s, including studies led by Dr. Ancel Keys, emphasized the benefits of replacing saturated fats with polyunsaturated oils, such as those derived from corn, soybean, and sunflower. However, much of this research has since been questioned. Critics argue that it ignored key factors, such as the role of refined carbohydrates, and failed to consider the long-term effects of omega-6 fatty acids, which these oils are rich in. Notably, Keys’s findings showed that while vegetable oils lowered LDL cholesterol, participants who achieved these reductions also experienced increased all-cause mortality—a critical detail often omitted in discussions about their benefits.

The true cost of industrialized vegetable oils became evident decades later, as the American diet shifted heavily toward omega-6 oils, and omega-3s from foods like fish and flaxseed became less prominent. Today, the omega-6 to omega-3 ratio in the typical Western diet has ballooned to as high as 20:1, a stark contrast to the 1:1 ratio our ancestors once enjoyed. This imbalance has been linked to chronic inflammation, metabolic syndrome, and an increased risk of cardiovascular disease.

In recent years, the discourse surrounding vegetable oils has grown more contentious. The New York Times article “Are Seed Oils Actually Bad for You?” (November 9, 2024) highlights this growing debate, with figures like Robert F. Kennedy Jr. joining others in questioning the health benefits of seed oils. His position, which mirrors concerns about the potential dangers of omega-6-rich oils, contrasts with the stance of experts like Dr. Christopher Gardner of Stanford University. Gardner defends seed oils, referencing decades of research suggesting that they contribute to improved health. However, critics argue that much of this research, including studies from the Framingham Heart Study, has been flawed, failing to account for the broader health effects of high omega-6 consumption.

The discussion around omega-6 oils is not only rooted in science but also shaped by powerful industry interests. The AHA and other health organizations have long been supported by the vegetable oil industry, which has invested heavily in promoting these oils as healthier alternatives to animal fats. This dynamic has led to some public confusion, as industry-funded research often reinforces the narrative that seed oils are beneficial, despite evidence suggesting otherwise.

As we consider the lessons from the past, it’s essential to reflect on the legacy of Dr. Fred Kummerow, who courageously sued the FDA in 2009 to remove trans fats from the food supply. Kummerow, who was 95 years old when he won his lawsuit, was a vocal critic of the AHA’s stance on fats. Tragically, he passed away in 2018, just months before the law mandating the removal of trans fats from the food supply came into effect. His efforts saved countless lives, but it’s a shame that he wasn’t able to see the widespread impact of his work.

Dr. Kummerow’s legacy is also a reminder that the science of nutrition is far from settled, and public health recommendations often lag behind the evolving body of research. Despite the public health community’s endorsement of vegetable oils for decades, newer evidence points to the dangers of an imbalanced omega-6 to omega-3 ratio. The shift toward omega-3-rich oils, like olive oil and avocado oil, has gained traction in recent years as a more balanced and health-conscious alternative to seed oils.

While experts like Dr. Gardner and Dr. Harris continue to defend the benefits of seed oils, many, including Dr. Kummerow, believed that omega-6 oils should be limited due to their inflammatory effects on the body. The controversy surrounding seed oils is a reminder of how powerful interests can shape the narrative surrounding dietary fats. As more people become aware of the importance of omega-3s and the risks of excessive omega-6 consumption, it’s clear that we must continue to challenge outdated nutritional advice.

In conclusion, the history of dietary fats is a testament to the evolving nature of nutrition science. From trans fats to omega-6 oils, the lessons learned over the past century should guide us toward a more balanced and health-conscious approach to fat consumption. While the pushback from organizations like the AHA and experts like Dr. Harris continues, the growing body of evidence supporting the dangers of excessive omega-6 intake cannot be ignored. We must continue to question long-standing dietary recommendations and advocate for the health of future generations.

References

1. Kummerow, Fred A. (2009). “Effects of trans fatty acids on human health.” The Journal of Food Lipids, 16(2), 141-157.
2. New York Times. (2024, November 9). “Are Seed Oils Actually Bad for You?”
3. Keys, Ancel. (1957). “The role of dietary fat in human health.” American Journal of Public Health, 47(5), 493-503.
4. Mozaffarian, D., et al. (2006). “Trans fatty acids and cardiovascular disease.” New England Journal of Medicine, 354(15), 1601-1613.
5. Harris, W. S., et al. (2010). “Omega-3 fatty acids and cardiovascular health.” American Journal of Cardiology, 106(4), 577-584.
6. Willett, Walter C., et al. (1993). “Intake of trans fatty acids and risk of coronary heart disease among women.” The Lancet, 341(8845), 581-585.
7. Framingham Heart Study. National Heart, Lung, and Blood Institute. Accessed November 2024.
8. American Heart Association (AHA). “Dietary Fats and Heart Health.” Updated guidelines, 2021.

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Robert Ferguson is a California- and Florida-based single father of two daughters, nutritionist, researcher, best-selling author, speaker, podcast and television host, health advisor, NAACP Image Award Nominee, creator of the Diet Free Life methodology, Chief Nutrition Officer for iCoura Health, and he serves on the Presidential Task Force on Obesity for the National Medical Association. You can e-mail Robert at robert@dietfreelife.com.