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Seed oils refer to vegetable oils extracted from the seeds of various plants. Common varieties include soybean oil, corn oil, sunflower oil, safflower oil, canola oil, peanut oil, rice bran oil, grape seed oil, and cotton seed oil. These oils are prevalent in cooking, baking, and processed foods, largely due to their affordability and extended shelf life.
In recent years, seed oils accounted for over 200 million metric tons in global consumption, a staggering figure considering that these oils were virtually nonexistent in human diets for most of history. Today, they lurk in numerous processed foods like crackers, chips, and salad dressings. While they might seem like a healthier alternative to saturated fats found in butter or lard, the truth about seed oils is more complicated.