U.S. Health Secretary's Seed Oil Claims Conflict with Scientific Evidence, New Study Shows Health Benefits

A scientific controversy has erupted in the United States over the health impacts of common cooking oils, as newly appointed Health Secretary Robert F. Kennedy Jr.'s claims about seed oil dangers clash with established research and a new landmark study.

On March 7, 2025, Brigham and Women's Hospital released a 30-year study of over 200,000 adults showing that people consuming plant-based oils, including seed oils, had a 16% lower mortality risk compared to those consuming the least [1]. The research directly contradicts recent political and social media claims about seed oil dangers.

The debate centers around eight commonly used cooking oils: canola, corn, cottonseed, grapeseed, soybean, sunflower, safflower and rice bran. Health Secretary Kennedy has claimed Americans are being 'unknowingly poisoned' by these oils and advocates for a return to beef tallow in food preparation [1,2].

Dr. Martha Belury, an Ohio State University food science professor with three decades of fatty acid research experience, disputes these claims. 'Scientists who study omega-6 and omega-3 think we need both,' she stated. 'Seed oils do not increase acute or chronic inflammation markers.' [1]

The scientific evidence shows that replacing saturated fats with plant-based oils can reduce health risks. Dr. Daniel Wang's new research indicates that substituting just one tablespoon of butter with plant-based oils daily could lower premature death rates by 17% [1,2].

In response to public concerns, some businesses like Sweetgreen have removed seed oils from their menus. The Seed Oil Free Alliance has emerged, offering certification for seed oil-free products [3].

Dr. Marty Makary, FDA nominee, called for a 'consolidation of the scientific evidence' during a Senate hearing on March 7, suggesting further review of the issue [1,2,3].