Seed oils have become a topic of controversy in recent years, with debates surrounding their healthfulness and benefits. The International Food Information Council (IFIC) conducted a study to shed light on Americans’ perceptions of seed oils. The IFIC Spotlight Survey revealed key insights into public concerns and misconceptions surrounding these widely used oils.
Wendy Reinhardt Kapsak, MS, RDN, President, and CEO of IFIC, highlighted the importance of understanding consumer sentiment and concern regarding seed oils. Despite being one of the most extensively studied nutrients, skepticism remains surrounding dietary fats, including seed oils. Bridging the gap between scientific evidence and public perception is crucial, and the IFIC research aims to provide insights to unpack the complexities of this divisive topic.
Seed oils are oils extracted from plant seeds and are commonly used in cooking oils such as canola, soybean, and corn oil. However, consumer awareness of seed oils varies, with many individuals unsure of which oils qualify as seed oils. This confusion can lead to misinformation spreading about oils and healthy eating habits.
The survey found that nearly half of Americans believe seed oils are healthy to consume, while others have concerns about their healthfulness. Despite the discourse surrounding seed oils, more than 7 in 10 Americans do not actively avoid seed oils. Those who do avoid seed oils often cite concerns about processing, genetic modification, and weight gain as reasons for their avoidance.
When it comes to consumer oil preferences, olive oil ranks as the top choice for cooking or consuming food, followed by vegetable oil and butter. However, the survey also revealed disparities in health perceptions, accessibility, and price considerations that influence consumer choices. Avocado oil and olive oil were most commonly selected as the healthiest oils, while butter, margarine, pork fat, and palm oil were less favored.
While some argue that seed oils may be pro-inflammatory due to their linoleic acid content, many health organizations and experts recognize vegetable oils as a healthy choice. Oils like canola and soybean are rich in heart-friendly fats and can contribute to heart health and overall wellness. Despite the ongoing debates and discussions surrounding seed oils, there is an opportunity for education, particularly from food and nutrition experts like registered dietitians, to address misconceptions and help consumers make informed dietary choices.
The IFIC survey was conducted online among 1,000 U.S. consumers aged 18 years to 80+ years. Data was collected in November 2024 and responses were weighted to ensure proportional results. The survey aimed to measure knowledge, attitudes, and beliefs about seed oils, providing valuable insights into public perceptions of these controversial food ingredients.
In conclusion, the IFIC study on Americans’ perceptions of seed oils highlights the importance of understanding consumer sentiment and concerns surrounding these widely used oils. By bridging the gap between scientific evidence and public perception, food and nutrition experts can play a crucial role in educating consumers and helping them make informed dietary choices.
