What do experts say about health hazards & benefits of seed oils?
Seed oils have been a topic of controversy in recent years, with some critics claiming that they pose serious health risks due to the presence of unsaturated fatty acids and a potential toxic byproduct of hexane, a chemical considered hazardous in gaseous form. However, experts in the field of food science have come forward to debunk these myths and shed light on the actual benefits and risks associated with seed oils.
According to a recent article by Hindustan Times, seed oils, which include popular varieties such as sunflower, canola, and soybean oil, have been under scrutiny due to concerns about their potential impact on overall health. Some critics have pointed to the presence of hexane, a chemical used in the extraction process, as a major health concern. Hexane is considered a hazardous substance in its gaseous form, and some have suggested that its residue in seed oil could be dangerous to human health.
However, experts disagree. Massachusetts University Food Science Professor Eric Decker, an expert in food science and nutrition, has stated that the residue of hexane in seed oil is not dangerous. “The levels of hexane in seed oils are extremely low, and the International Life Sciences Institute (ILSI) has set a safety limit of 0.05% for hexane in food,” Decker explained.
Another expert in the field, Ohio University Food Science Professor, added to this sentiment. “Seed oils don’t increase acute or chronic inflammation markers,” he said. In other words, the consumption of seed oils does not lead to increased inflammation in the body, which is often a precursor to chronic diseases such as heart disease, diabetes, and cancer.
So, what are the benefits of seed oils? For one, they are rich in unsaturated fatty acids, which have been shown to have numerous health benefits. These fatty acids can help to lower cholesterol levels, reduce inflammation, and even reduce the risk of heart disease.
In addition to their potential health benefits, seed oils are also a popular choice for cooking due to their mild flavor and high smoke point. This means that they can be heated to high temperatures without breaking down or smoking, making them ideal for frying and sautéing.
But what about the risks associated with seed oils? Some critics have pointed to the high levels of omega-6 fatty acids in seed oils, which can lead to an imbalance in the body’s omega-6 to omega-3 fatty acid ratio. This imbalance has been linked to a range of health problems, including chronic inflammation, cardiovascular disease, and even depression.
However, experts argue that the benefits of seed oils far outweigh the risks. According to Decker, “The omega-6 fatty acids in seed oils are not the problem – it’s the processing and manufacturing methods that can lead to the creation of pro-inflammatory compounds.”
In other words, the key to reaping the benefits of seed oils is to choose high-quality, cold-pressed varieties that have been processed and manufactured using safe and sustainable methods.
In conclusion, while some critics have raised concerns about the health hazards of seed oils, experts in the field of food science have debunked these myths and shed light on the actual benefits and risks associated with these popular cooking oils. By choosing high-quality, cold-pressed seed oils and being mindful of the potential risks associated with their processing and manufacturing methods, individuals can reap the benefits of these healthy fats while minimizing their potential risks.
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