Dr. Cate Shanahan, a board-certified family physician, has identified eight seed oils—corn, canola, cottonseed, soy, sunflower, safflower, rice bran, and grape seed—as ‘hateful eight’ oils that pose potential health risks. These oils, widely used in processed foods and restaurant meals, are criticized for their processing methods that generate neurotoxins and lead to nutrient loss. Shanahan’s concern is that these oils, when refined, lose essential nutrients crucial for brain function and nervous system health.
However, the American Heart Association (AHA) has refuted these claims, stating that seed oils are not inherently harmful and that the focus should be on reducing overall consumption of ultra-processed foods. The AHA argues that the fatty acids in seed oils do not necessarily break down into toxins during cooking and that other ingredients in ultra-processed foods, such as high-fructose corn syrup and excessive sodium, pose greater health risks. Dr. Christopher Gardner, a Stanford University professor, expressed surprise at the demonization of seed oils, emphasizing that they are not dangerous in themselves.
Meanwhile, the Make America Healthy Again movement has gained momentum, encouraging Americans to become more aware of food ingredients. The movement highlights the importance of understanding what is in the food supply and making informed dietary choices. Shanahan’s advocacy has sparked a broader conversation about the health implications of seed oils and the role of processing in modern food consumption.