The United States Congress should begin the process to draft and pass legislation banning all seed oils for purposes of human consumption. Seed oils are toxic to the human body, especially when exposed to high temperatures like the temperatures they are exposed to during the cooking process. The evidence is overwhelming that these cheap, industrial oils, originally created as engine lubricants, are not safe for human consumption and should therefore be banned.

Examples of seed oils include safflower oil, grape seed oil, sunflower oil, corn oil, cottonseed oil, soybean oil, rice bran oil, canola oil and palm oil. 

Detrimental Health Impacts of Linoleic Acid:

Linoleic acid (LA), a predominant omega-6 fat found in seed oils, is a major contributor to chronic diseases when consumed in excessive quantities. It has been described as the most pernicious toxin in the modern diet, constituting 60% to 80% of omega-6 fats. The excessive intake of LA is linked to chronic diseases and negative impacts on health at a molecular level​​.

Impact of Linoleic Acid Intake on Lp-PLA2 Activity:

A study titled "Impact of 8-week linoleic acid intake in soy oil on Lp-PLA2 activity in healthy adults" reveals significant findings about the potential harm posed by linoleic acid (LA), predominantly found in seed oils. The study demonstrated that an increase in plasma LA following intake of soybean oil was independently associated with Lp-PLA2 activity, a risk factor for cardiovascular disease (CVD). Moreover, the high LA group showed greater increases in apolipoprotein B (apoB) and oxidized low-density lipoprotein (ox-LDL), both of which are associated with an increased risk of CVD (​1)​.

Oxidation of LDL Cholesterol:

Seed oils rich in polyunsaturated fat have been shown to lead to increased oxidation of LDL cholesterol, exacerbating the risk of cardiovascular disease. The oxidation of LDL cholesterol is particularly concerning as it's a crucial step in the development of atherosclerosis, a condition characterized by the buildup of fats, cholesterol, and other substances in and on the artery walls (​2,​​3).

Historical Rise in Seed Oil Consumption:

The consumption of seed oils, particularly those rich in omega-6 fatty acids like linoleic acid, has seen a substantial rise since the early 20th century. This increase coincides with a significant uptick in rates of heart disease and atherosclerosis, showing a clear correlation between the surge in seed oil consumption and the prevalence of these cardiovascular conditions (​4,5). This uptick in cardiovascular disease is often blamed on animal fats, however, animal fat consumption has declined as rates of cardiovascular disease have increased whereas seed oil consumption has dramatically increased over the same period.

Oxidation and Generation of Harmful Metabolites:

Linoleic acid (LA), a predominant component of seed oils, is highly susceptible to oxidation, especially when these oils are subjected to heat during cooking or processing. The oxidation process in seed oils high in linoleic acid triggers the creation of damaging free radicals and harmful metabolites such as oxidized linoleic acid metabolites (OXLAMs) (6,​7).

Adverse Effects on Mitochondrial Function:

Excessive intake of linoleic acid can impair mitochondrial function through suboptimal cardiolipin composition. Cardiolipin is a vital component of mitochondrial membranes, and its proper composition is crucial for optimal mitochondrial function. The alterations in cardiolipin composition due to high linoleic acid intake can negatively affect mitochondrial function, contributing to chronic diseases (​8)​.

Endocrine Disruption:

Seed oils have been identified as endocrine disruptors, interfering with hormone regulation in the body. They inhibit the binding of androgens to their receptors and impede the function of 5-AR reductase, an enzyme crucial for the conversion of testosterone to a more potent form known as dihydrotestosterone (DHT)​ (9)​.

Nerve Dysfunction:

According to a study published in Nature Metabolism, consumption of ω-6 polyunsaturated fatty acids (PUFAs), which are prominent in seed oils, lead to peripheral nerve dysfunction. This dysfunction exacerbates comorbid pain conditions. Specifically, mice on an ω-6 PUFA-enriched diet developed persistent nociceptive hypersensitivities, spontaneously active and hyper-responsive glabrous afferent fibers, and signs of peripheral nerve damage akin to peripheral neuropathy. The accumulation of linoleic and arachidonic acids in lumbar dorsal root ganglia, with increased phospholipase (PLA)2 activity, was noted. This nerve dysfunction amplified allodynia observed in preclinical inflammatory and neuropathic pain models, correlating with clinical diabetic neuropathy pain indices, thereby demonstrating a diet high in ω-6 PUFAs as a risk factor for chronic pain and peripheral neuropathy (​1​0).

Lung Cancer

There's a growing body of evidence highlighting the significant health risks associated with inhaling cooking oil fumes, especially from seed oils. A meta-analysis has identified cooking oil fumes (COF) as potential dangerous contributing factors to lung cancer, one of the most common cancers globally​ (11)​. Specifically, exposure to cooking oil fumes was significantly associated with lung cancer among nonsmoking women, underlining the risk even in the absence of other common risk factors like smoking (​12)​. Moreover, the fumes from cooking oils are mixtures of many toxic components such as aldehydes, heterocyclic amines, polycyclic aromatic hydrocarbons, fat aerosols, and particulate matters. These fumes have been associated with lung cancer, which leads among the diseases reported caused by cooking fumes exposure (​13)​. The existing literature has particularly noted the risk in certain populations such as Chinese immigrants and restaurant workers in the United States, suggesting a broader public health concern​

Demand for Legislation to Ban Seed Oils:

Given the profound adverse effects on cardiovascular health, hormonal regulation, lung health and other negative health implications, it is imperative that legislation be enacted to ban seed oils for purposes of human consumption. The widespread ingestion of these harmful oils and the invisible nature of the threats they pose given broad restaurant usage for cooking, dressings and sauces underscores the urgency of this matter. Citizens of our nation should not have to worry about their food being cooked in harmful chemicals or these chemicals being hidden in their salad dressing or wing sauces when dining out at restaurants. Banning seed oils is a crucial step towards safeguarding public health, reducing the incidence of chronic diseases, and ultimately saving lives.