Seed Oils May Boost Heart Health and Fight Diabetes, Study Finds

In a surprising twist to the ongoing debate over dietary fats, new research is shining a positive light on seed oils, often criticized as culprits in our modern health woes. A recent study from Indiana University School of Public Health-Bloomington reveals that linoleic acid, a key omega-6 fatty acid found in seed oils like soybean and corn, might actually be a hidden ally in the fight against heart disease and type 2 diabetes.

The findings, presented at NUTRITION 2025 in Orlando, suggest that individuals with higher levels of linoleic acid in their blood plasma exhibit lower biomarkers of cardiometabolic risk, including inflammation. This challenges the narrative that seed oils are inherently harmful, as the study found consistent links between linoleic acid and reduced glucose, insulin, and inflammatory markers. As the researchers put it, those with elevated linoleic acid levels tend to have a healthier risk profile for serious conditions.

What sets this study apart is its reliance on objective biomarkers rather than self-reported dietary habits, offering a clearer picture of how these oils impact our bodies. While the results are preliminary and await peer-reviewed publication, they’ve already sparked calls for deeper investigation into whether increasing linoleic acid intake could prevent heart attacks, strokes, and diabetes.

Cardiovascular dietitian Michelle Routhenstein, reacting to the findings, emphasized that seed oils, in moderation, could play a role in a heart-healthy diet. She pointed to linoleic acid’s ability to lower LDL cholesterol and support cell membrane health as key benefits. Yet, the conversation isn’t without its detractors—some chefs and health advocates remain vocal critics, pushing for alternatives like olive or avocado oil for their proven profiles and high-heat cooking advantages.

As this debate simmers, it’s clear that seed oils aren’t the dietary villains they’ve been made out to be. More research will tell us whether they deserve a permanent spot in our kitchens—or if the skeptics will have the last word.