DETROIT – A controversy over the safety of common cooking oils has sparked debate in health circles, with some critics labeling certain seed-based oils as “the hateful eight” while others maintain they’re safe for consumption.
Medical experts are now addressing public concerns about seed oils like canola, sunflower, and corn oil, which have become staples in American kitchens and processed foods.
Part of the problem is that the research into seed oils is not definitive, “There are a lot of limitations, and I think that applies to all nutrition science,” says Dr. Cori Russell, a Henry Ford Health cardiologist specializing in lipid management. She notes that while some people worry about processing methods and inflammation risks, the scientific evidence doesn’t support avoiding these oils.
Understanding the Controversy
The debate centers around seed oils in general, but specifically eight seed oils that critics have dubbed “the hateful eight”: canola, corn, cottonseed, grapeseed, soy, rice bran, sunflower, and safflower oil. These oils contain high levels of omega-6 fatty acids, which some claim could promote inflammation…