#Seedoils

A new scientific study has overturned a widespread dietary myth, revealing that consuming seed oils like soybean and corn oil may actually lower inflammation and improve heart health—contrary to persistent claims suggesting otherwise. The findings, presented at the prestigious NUTRITION 2025 conference in Orlando, Florida, are highly relevant for Thai consumers amid ongoing debates about cooking oil safety and chronic disease in the Kingdom.

Seed oils, including commonly used vegetable oils rich in linoleic acid—a type of omega-6 fatty acid—have become controversial, with vocal critics suggesting they may promote inflammation and contribute to the country’s rising rates of heart disease and diabetes. These oils are common kitchen staples in Thai households and are found in a variety of popular foods, from street-side stir fries to commercial packaged snacks.

A new study challenges the belief that seed oils are harmful by showing that they may lower inflammation and improve cardiovascular health. The research was presented at the NUTRITION 2025 conference in Orlando, Florida, and carries meaningful implications for Thai consumers amid ongoing discussions about cooking oils and chronic disease.

Seed oils, such as soybean and corn oil, are rich in linoleic acid, an omega-6 fatty acid. Critics have claimed these oils fuel inflammation and contribute to heart disease and diabetes. Yet in Thai kitchens they remain common staples, appearing in street-food stir-fries and packaged snacks alike.

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.

A global debate over seed oils is reaching Thai kitchens as health advocates, food producers, and researchers weigh the risks and benefits of common cooking oils. The campaign to reduce certain seed oils—such as soybean, corn, sunflower, canola, and cottonseed oils—has sparked questions about heart health and chronic disease, with supporters arguing for traditional, less processed fats and critics urging balanced, evidence-based guidelines.

The discussion mirrors a worldwide shift in nutrition advice. As Western-style eating patterns seep into Thailand through convenient fast foods and ready meals, medical professionals in Thailand are examining whether Thais should rethink everyday oil choices. The central concern cited by some critics focuses on high omega-6 fatty acids in many seed oils, which they say could promote inflammation and contribute to heart disease, diabetes, and obesity. Data from Thailand’s public health authorities align with broader concerns about non-communicable diseases in the country.