Seed oils are derived from the entirety of seeds like sunflower, flax, chia, and sesame. The seed oils you’re most likely to encounter in supermarkets are sesame oil, canola oil, sunflower oil, flaxseed oil, corn oil, grapeseed oil, and soybean oil. It’s worth noting that the majority of seed oil consumption comes from processed foods such as biscuits, cakes, chips, muesli bars, muffins, dipping sauces, deep-fried foods, salad dressings, and margarines, rather than direct use of the oils themselves.
Many seed oils, such as soybean oil, corn oil, and sunflower oil, are high in omega-6 fatty acids. While omega-6 fatty acids are essential for health and play a role in inflammation and blood clotting, excessive intake, especially when not balanced with omega-3 fatty acids, may contribute to inflammation and increase the risk of heart disease.
Seed oils high in polyunsaturated fats are susceptible to oxidation, leading to the formation of reactive oxygen species and oxidative stress. Chronic oxidative stress can damage DNA, proteins, and cell membranes, potentially increasing the risk of cancer development.
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