Julie Ohmen Clears the Air on Seed Oils: What the Science Really Says

There is a lot of scientific data supporting the health benefits of soybean oil consumption. While some voices have questioned seed oils, including soybean oil, lately, research from Soy Nutrition Institute (SNI) Global shows those oils are healthy. Many government health authorities from around the world back that, according to Julie Ohmen, the CEO of SNI Global.

“The science is pretty clear and they make clear statements that consuming these types of unsaturated fats as part of a balanced diet promotes better long-term health,” Ohmen said. “Here in the U.S., soybean oil has a qualified health claim, which is backed by the FDA, and it states that ‘eating about 1.5 tablespoons daily of soybean oil may reduce the risk of coronary heart disease.’”

Anti-seed oil sentiment, says Ohmen, is based on information that lacks scientific backing. It dates back to speculation that linoleic acid, the primary fatty acid in seed oils, may contribute to low-grade inflammation.

“Actually, after 17 years, it remains unconfirmed by large, quality, randomized control trials that have been done after that,” she said, “and it continues to be disputed within the mainstream nutrition science community.”

The anti-seed oil movement developed out of a lack of understanding about how seed oils are produced, said Ohmen.

“And what we see is that when people don’t know how something is made, they’re just much more vulnerable to this messaging,” she said.

That is why, Ohmen added, transparency and the public education piece of SNI Global are important.

“Ultimately, what defines the healthfulness of a food is its impact on the health outcome versus how it’s processed, so reducing public health advice to viral soundbites, I think, really risks undermining the trust and legitimate science, which is really what SNI Global stands for,” she said, “And it really can have serious implications.”