Colleen Sloan, PA-C, RDN

Seed oils are having a moment—and not in a good way. From TikTok to wellness blogs, parents are increasingly worried that seed oils are “toxic,” “inflammatory,” or behind everything from ADHD to obesity. As a pediatrician, you may have already fielded questions like: “Should my family avoid seed oils?” or “Is canola oil safe?”

While these concerns are often rooted in misinformation, they offer an opportunity to guide families back to the evidence—and to focus on what truly matters in a child’s diet. Here's what to know, and how to respond with clarity and confidence.

What are seed oils?

“Seed oil” is a broad, informal term referring to oils extracted from seeds such as canola, soybean, sunflower, corn, safflower, and grapeseed. While the phrase isn’t used in clinical nutrition guidelines, nor will it be found on a label, it’s become a buzzword in wellness culture, often equated with industrial or highly processed oils. These oils are rich in polyunsaturated fats (PUFAs), particularly omega-6 fatty acids like linoleic acid—a nutrient that, unlike saturated fats or trans fats, is considered essential in the human diet.¹

Much of the concern surrounding seed oils stems from how they are produced. Some oils are extracted using chemical solvents such as hexane, while others are mechanically pressed. Critics argue that chemical extraction may leave behind toxic residues. Currently, the FDA does not regulate or routinely monitor hexane residues in cooking oils, making it unclear what trace amounts, if any, remain in seed oils on supermarket shelves. While acute exposure to high levels of hexane is known to cause neurotoxicity, the effects of long-term dietary exposure to the low levels potentially found in foods are not well understood. Additional research is needed to fully assess the health implications of these trace residues.

Where the concern comes from

Much of the backlash against seed oils is based on concerns that omega-6 fatty acids promote inflammation. The theory cites that linoleic acid can be metabolized into arachidonic acid, a precursor to pro-inflammatory molecules. However, this narrative oversimplifies the science. Arachidonic acid is also involved in producing anti-inflammatory and regulatory compounds, and the body tightly controls these pathways.¹Human studies consistently show that linoleic acid intake has little impact on inflammatory biomarkers, even when consumed in large amounts.²

The confusion largely stems from animal models and in vitro studies that don’t reflect real-world dietary patterns—yet, unfortunately, those narratives have taken hold in parenting spaces online.

What the evidence says

There is no strong evidence linking moderate consumption of seed oils to chronic inflammation or adverse health outcomes. In fact, large-scale population studies and randomized controlled trials have shown that:

• Linoleic acid does not increase markers of inflammation like CRP, TNF-alpha, or IL-6.²
• Higher intake of polyunsaturated fats (including omega-6s) is associated with lower cardiovascular disease risk in adults.^3,4
• Replacing saturated fat with PUFAs, including seed oils, can help improve blood lipid profiles.⁵

In children, data is more limited, but the message remains the same: focusing on overall diet quality is far more important than demonizing any 1 ingredient.

Seed oils in context

It’s true that many seed oils are found in ultra-processed foods—chips, packaged snacks, frozen meals—where they’re used for shelf stability and texture. However, the concern lies in the overall nutrient profile of ultra-processed foods, not the oils themselves. At home, using canola or sunflower oil to sauté vegetables or bake muffins poses no known health risks—and is often a better choice than butter or coconut oil due to lower saturated fat content.

Context matters. Pediatricians can reframe conversations around dietary patterns rather than demonizing individual ingredients.

What to say to parents

When parents ask about seed oils, here are a few responses that can help them feel reassured and informed:

• “Seed oils are a source of healthy fats and essential nutrients. The concern online is often oversimplified.”
• “What matters more than avoiding seed oils is making sure your child’s overall diet includes fruits, vegetables, whole grains, and quality protein.”
• “Unless your child is eating large amounts of fried or ultra-processed foods, there’s no need to eliminate seed oils.”

If families prefer using olive oil or avocado oil, there’s no need to discourage them. But it’s important to note that no oil is inherently toxic, and completely avoiding seed oils is unnecessary.

Tips for choosing and using oils:

• Choose quality packaging: Opt for oils in dark glass bottles to limit light exposure and oxidation.
• Store properly: Keep oils in a cool, dark place, away from heat, to maintain freshness.
• Use appropriate oils for cooking temperatures:

- Higher-heat cooking: Canola, avocado, peanut, sunflower, safflower oils. Coconut oil is also an option, though it's high in saturated fats and should be used in moderation.

- Medium-heat cooking and raw use: Extra virgin olive oil works well for sautéing or salad dressings.

• Check for freshness: Discard oils past their expiration date or if they smell bitter or rancid.

The goal isn’t to promote seed oils—but rather to diffuse fear-based narratives and guide families toward balanced, nutrient-dense diets. By focusing on diet quality, variety, and moderation, pediatricians can help families feel informed, empowered, and confident—cutting through online misinformation with science and compassion.

References:

1. Poli A, Agostoni C, Visioli F. Dietary Fatty Acids and Inflammation: Focus on the n-6 Series. Int J Mol Sci. 2023;24(5):4567. Published 2023 Feb 26. doi:10.3390/ijms24054567

2. Su H, Liu R, Chang M, Huang J, Wang X. Dietary linoleic acid intake and blood inflammatory markers: a systematic review and meta-analysis of randomized controlled trials. Food Funct. 2017;8(9):3091-3103. doi:10.1039/c7fo00433h

3. Li J, Guasch-Ferré M, Li Y, Hu FB. Dietary intake and biomarkers of linoleic acid and mortality: systematic review and meta-analysis of prospective cohort studies. Am J Clin Nutr. 2020;112(1):150-167. doi:10.1093/ajcn/nqz349

4. Muka T, Kiefte-de Jong JC, Hofman A, Dehghan A, Rivadeneira F, Franco OH. Polyunsaturated fatty acids and serum C-reactive protein: the Rotterdam study. Am J Epidemiol. 2015;181(11):846-856. doi:10.1093/aje/kwv021

5. Schwingshackl L, Bogensberger B, Benčič A, Knüppel S, Boeing H, Hoffmann G. Effects of oils and solid fats on blood lipids: a systematic review and network meta-analysis. J Lipid Res. 2018;59(9):1771-1782. doi:10.1194/jlr.P085522