Eric Decker Discusses Seed Oils with the 'Associated Press'

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For years, Americans have been using seed oils (such as canola, soybean, and corn oils) in their kitchens without giving them a second thought. But a growing chorus of critics label the most common refined vegetable oils as "the hateful eight," blaming them for rising inflammation and the prevalence of chronic conditions like obesity and diabetes.

In a recent Associated Press article, Eric Decker—professor in the College of Natural Sciences's Department of Food Science and the Center for Agriculture, Food, and the Environment—presents a more nuanced view.

"Seed oils are typically made by pressing or crushing the seeds and then processing them further with chemicals and heat to remove elements that can leave the oil cloudy or with an unpleasant taste or odor.

The result of such refining is a neutral-tasting oil that is inexpensive, shelf-stable and able to be heated at a high temperature without smoking, said Eric Decker, a food science professor at the University of Massachusetts Amherst.

Consumers concerned about seed oils should eat fewer ultraprocessed foods. They should seek medical advice to personalize their consumption of the oils, with people using a variety of oils depending on their health status, Decker said.

In the meantime, scientists said a return to beef tallow, with its high levels of saturated fat, isn’t the answer.

'There is no evidence to indicate that beef tallow is healthier than seed oils,' Decker wrote in an email. 'Remember, tallow is also processed to purify the fat.'"

— The Associated Press

Click here for the Associated Press article, and learn more about Decker's views on vegetable oil.