The recent Make America Healthy Again campaign has ignited fresh debate over the dietary role of seed oils, urging Americans to eliminate these oils for better health—a message now resonating with health-conscious audiences in Thailand. The campaign claims that removing commonly used seed oils, such as soybean, corn, sunflower, canola, and cottonseed oils, from the everyday diet can lead to improved heart health, lower rates of chronic illness, and a return to traditional eating habits—a stance backed by some nutrition advocates but challenged by leading health organizations.
The growing attention to the dangers of seed oils is part of a global shift in health recommendations and consumer preferences. As modern eating patterns in Thailand increasingly resemble Western fast-food and processed diets, local nutritionists and medical professionals are weighing in on whether Thais should also rethink their own oil choices in daily cooking. According to the campaign’s message, which echoes through international health blogs and advocacy groups, the main problem with seed oils centers on their high content of omega-6 polyunsaturated fatty acids (PUFAs). Excess omega-6 intake, critics argue, may promote inflammation, raising the risk of heart disease, diabetes, and obesity—a concern that aligns with Thailand’s rising rates of these non-communicable diseases (World Health Organization Thailand).
However, the scientific community remains divided. The American Heart Association continues to recommend unsaturated vegetable oils—including most seed oils—as healthier alternatives to saturated fats, such as lard or butter (AHA guidance). Several large-scale epidemiological studies, including those published in JAMA and the British Medical Journal, have found that replacing saturated fats with plant-based oils can help lower LDL cholesterol (“bad cholesterol”) and contribute to heart health (JAMA; BMJ). Yet, a minority of researchers and alternative health advocates maintain that modern seed oil processing—often involving high heat, chemicals, and deodorization—may introduce harmful compounds that traditional oils like cold-pressed coconut or olive oil do not contain.
Dr. Kate Shanahan, a US-based physician cited in several media outlets, has campaigned against seed oils, arguing that “removing these extracted oils from our diet may reduce chronic inflammation and metabolic disease.” Meanwhile, Dr. Dariush Mozaffarian of Tufts University has countered that, “the evidence for seed oil danger is not compelling—the more urgent issue is continuing to cut trans fats and excess sugar from our diets” (Harvard T.H. Chan School of Public Health). These differences highlight the complex science underlying dietary guidelines.
In the Thai context, palm oil and soybean oil dominate household and restaurant cooking due to affordability and convenience. Recent health campaigns in Thailand have focused mostly on moderating fried food and saturated fat intake, rather than targeting seed oils specifically (Thai Health Promotion Foundation). Nutritionist Ploy Saengchai of Mahidol University notes, “Much of the concern around seed oils is based on Western dietary patterns, which may not directly apply to Thai home cooking, where oil quantities are often lower and the types of oil used can be more varied.” On the other hand, an estimated 30% of Thai adults have high cholesterol, and nearly one in five now suffers from some form of metabolic syndrome. “It’s the overall food environment, including processed snacks and meals consumed outside the home, that we must pay attention to,” Ploy adds.
Seed oil controversies are not new—debates have raged in Western countries since the 1960s when vegetable oils first replaced animal fats in public health recommendations. More recently, the rise of ketogenic and “ancestral” diets has fueled a return to animal fats and traditional oils, noticeable even in urban Thai cafes offering “bulletproof” coffee with coconut oil. Some experts have called for more region-specific research, noting that data from North America or Europe may not account for genetic, cultural, or lifestyle differences in Thailand. Moreover, the pervasive use of certain oils is often tied to economic factors: palm oil, for example, is a major Thai export and essential to local business livelihoods.
Looking ahead, global food companies are responding to shifting market demands by offering new “high-oleic” oil blends said to be more stable and less inflammatory. Researchers are also studying whether oil processing methods, rather than the oils themselves, may play the biggest role in health outcomes. Regulators in both Thailand and internationally may adjust labeling requirements to reflect growing consumer concern about ultra-processed foods and additives.
For Thai readers, the practical takeaway is moderation and informed choice. When shopping or cooking, consider using a variety of oils—such as rice bran, coconut, or olive oil—while minimizing reused frying oil in street foods. Focus on whole foods, plenty of fruit and vegetables, and limit ultra-processed snacks that can hide “hidden oils” as well as excess sugar and salt. As research continues and both sides of the oil debate present their evidence, a balanced, culturally tailored approach remains the best guide for Thai households.
For those interested in learning more, reliable sources on the subject include the World Health Organization Thailand’s non-communicable disease prevention, American Heart Association dietary guidance, and continuing research compiled by Harvard T.H. Chan School of Public Health. As we say in Thailand, “กินให้พอดี”—find your balance.