Seed Oils: Do They Contribute to Rising Chronic Diseases in India?

A recent statement by Robert F Kennedy Jr has sparked debate over the consumption of seed oils and their impact on health, particularly in India where they are commonly used. Dr Balbir Singh, Chairman of Cardiac Sciences at Max Hospital in New Delhi, weighed in on the issue, stating that there is no scientific evidence to prove that seed oils can harm humans.

Seed oils, such as those derived from corn, sunflower, soybean, and rice bran, contain unsaturated fats high in Omega-6 fatty acids and low in Omega-3 fatty acids. While some critics argue that an imbalance of these fatty acids can lead to increased inflammation, leading to chronic diseases like diabetes and obesity, Dr Singh and other experts counter that the scientific evidence does not support this claim.

"The ratio of 1:1 or 2:1 for Omega-6/Omega-3 fatty acids is ideal," Dr Singh explained. "Omega-6 is a polyunsaturated fat that the body needs but cannot produce itself." He also pointed out that while Omega-6 can be pro-inflammatory, the amount of inflammation it's associated with has not been shown to be harmful in studies and trials.

The criticism against refined seed oils centers around their processing methods. Ideally, all seed oils should be cold-pressed like olive oil to retain antioxidants and micronutrients. However, when processed or refined to have a high smoke point for high temperature cooking, they lose these beneficial compounds.

To use refined seed oils safely, Dr Singh recommends using unrefined varieties, such as mustard oil or rapeseed oil, in moderation and avoiding excessive heating. Cooking with seed oils at home is not an issue if done properly.

"Practising moderation for all oils is key," Dr Singh advised. "Use oil sparingly, and change cooking methods to stir-frying, baking, or grilling." He also emphasized that cutting out high sugar, corn syrup, and sodium from one's diet is far more important than worrying about seed oils.

The debate surrounding seed oils highlights the importance of understanding the science behind nutrition and food processing. While some critics argue that these oils are a contributor to rising chronic diseases, others argue that the evidence is lacking. As with any aspect of health, it's essential to approach this topic with nuance and a balanced perspective.

For now, the message from Dr Singh and other experts in cardiology points towards embracing seed oils as part of a well-rounded diet, coupled with adopting healthier cooking methods and being mindful of sugar and processed food intake. As India continues to grapple with rising rates of chronic diseases, this advice may prove to be both informative and timely.