A groundbreaking study presented at the American Society for Nutrition’s annual meeting challenges popular claims that seed oils cause inflammation and disease. Researchers analyzing blood markers from nearly 1,900 people found that higher levels of linoleic acid—the primary omega-6 fatty acid in seed oils—were actually linked to lower inflammation and improved cardiometabolic health.
Direct Biomarker Evidence
Unlike previous studies that relied on dietary surveys, this research used direct blood measurements of linoleic acid levels to assess actual consumption and health outcomes. The study included 1,894 adult participants with an average age of 50 and BMI of 29, analyzing the relationship between serum linoleic acid concentrations and various inflammatory and metabolic risk markers. Higher linoleic acid levels were associated with lower levels of inflammatory biomarkers and better cardiometabolic health indicators (American Society for Nutrition, NUTRITION 2025, June 21, 2025).
Cardiovascular and Diabetes Protection
The findings align with extensive previous research showing that linoleic acid consumption reduces cardiovascular disease risk. A major 2019 study following over 68,000 participants across 30 studies in 13 countries found that people with the highest linoleic acid levels had significantly lower risks of developing heart disease and stroke. The protective effects were particularly strong for cardiovascular mortality and stroke prevention. Additional controlled trials demonstrate that linoleic acid reduces LDL cholesterol, increases HDL cholesterol, and may lower blood pressure while improving glucose metabolism (Johns Hopkins Bloomberg School of Public Health, 2025).
Addressing the Inflammation Misconception
Critics claim that linoleic acid promotes inflammation by converting to arachidonic acid, which produces inflammatory compounds. However, only about 0.2% of consumed linoleic acid converts to arachidonic acid, and the body maintains arachidonic acid levels within a tight range regardless of linoleic acid intake. Furthermore, arachidonic acid serves as a precursor for both inflammatory and anti-inflammatory compounds. Multiple randomized controlled trials show that even very high linoleic acid intake does not increase inflammatory markers (European Journal of Clinical Nutrition, November 13, 2017).
My Recommendations
Include seed oils like soybean, corn, and sunflower oil as part of a balanced diet without fear of inflammation. These oils provide essential omega-6 fatty acids that your body cannot produce. Focus on using seed oils in place of saturated fats from animal sources rather than avoiding them entirely. Maintain a varied fat intake that includes both omega-6 from seed oils and omega-3 from fatty fish, walnuts, and flaxseeds. The key is eating a diet rich in whole foods rather than obsessing over specific oil types. If you’ve been avoiding seed oils due to inflammation concerns, this research suggests such restrictions are unnecessary and may even be counterproductive for cardiovascular health.