Health Implications of Linoleic Acid and Seed Oil Intake

Nontropical plant oils are recommended components of healthful dietary patterns. Recently, the healthfulness of seed oils, also commonly known as vegetable oils, has been questioned. Much confusion exists about the health effects of seed oils as well as their constituent fatty acids including the essential omega-6 polyunsaturated fatty acid (PUFA) and linoleic acid (LA). Concerns have also been raised about the processing involved in the making of seed oils. This article summarizes the health effects of seed oils and LA. Observational evidence shows higher intake of LA is associated with lower risk of cardiovascular disease. Strong evidence demonstrates that replacing saturated fat with PUFA reduces the risk of CVD. Clinical trial evidence shows the LA does not promote inflammation or oxidative stress. The processing required to produce seed oils involves several steps that are regulated and completed according to best practice safety limits. In conclusion, seed oils are a healthful dietary component that should be used to replace foods high in saturated fat.