Food and Beverage
Seed oils are toxic, says Robert F. Kennedy Jr. – but it’s not so simple
Mary J. Scourboutakos, University of Toronto
Robert F. Kennedy Jr., who is expected to clear the final hurdles in his confirmation as President Donald Trump’s health secretary, and a host of health influencers have proclaimed that widely used cooking oils such as canola oil and soybean oil are toxic.
T-shirts sold by his “Make America Healthy Again” campaign now include the slogan, “make frying oil tallow again” – a reference to the traditional use of rendered beef fat for cooking.
Seed oils have become a mainstay of the American diet because unlike beef tallow, which is comprised of saturated fats that increase cholesterol levels, seed oils contain unsaturated fats that can decrease cholesterol levels. In theory, that means they should reduce the risk of heart disease.
But research shows that different seed oils have varying effects on risk for heart disease. Furthermore, seed oils have also been shown to increase risk for migraines. This is likely due to their high levels of omega-6 fatty acids. These fats can increase inflammation, a heightened and potentially harmful state of immune system activation.
As a family physician with a Ph.D. in nutrition, I translate the latest nutrition science into dietary recommendations for my patients. When it comes to seed oils, the research shows that their health effects are more nuanced than headlines and social media posts suggest.
How seed oils infiltrated the American diet
Seed oils — often confusingly referred to as “vegetable oils” — are, as the name implies, oils extracted from the seeds of plants. This is unlike olive oil and coconut oil, which are derived from fruits. People decrying their widespread use often refer to the “hateful eight” top seed oil offenders: canola, corn, soybean, cottonseed, grapeseed, sunflower, safflower and rice bran oil.
These oils entered the human diet at unprecedented levels after the invention of the mechanical screw press in 1888 enabled the extraction of oil from seeds in quantities that were never before possible.
Between 1909 and 1999, U.S. consumption of soybean oil increased 1,000 times. This shift fundamentally changed our biological makeup. Due to increased seed oil intake, in the past 50 years the concentration of omega-6 fatty acids that Americans carry around in their fatty tissue has increased by 136%
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Evaluating the omega-6 to omega-3 fatty acid ratio
Omega-6 and omega-3 fatty acids are essential nutrients that control inflammation. While omega-6s tend to produce molecules that boost it, omega-3s tend to produce molecules that tone it down. Until recently, people generally ate equal amounts of omega-6 and omega-3 fatty acids. However, over the past century, this ratio has changed. Today, people consume 15 times more omega-6s than omega-3s, partly due to increased consumption of seed oils.
In theory, seed oils can cause health problems because they contain a high absolute amount of omega-6 fatty acids, as well as a high omega-6 to omega-3 ratio. Studies have linked an increased omega-6 to omega-3 ratio to a wide range of conditions, including mood disorders, knee pain, back pain, menstrual pain and even preterm birth. Omega-6 fatty acids have also been implicated in the processes that drive colon cancer.
However, the absolute omega-6 level and the omega-6 to omega-3 ratio in different seed oils vary tremendously. For example, safflower oil and sunflower oil have ratios of 125:1 and 91:1. Corn oil’s ratio is 50:1. Meanwhile, soybean oil and canola oil have lower ratios, at 8:1 and 2:1, respectively.
Scientists have used genetic modification to create seed oils like high oleic acid canola oil that have a lower omega-6 to 3 ratio. However, the health benefit of these bioengineered oils is still being studied.
The upshot on inflammation and health risks
Part of the controversy surrounding seed oils is that studies investigating their inflammatory effect have yielded mixed results. One meta-analysis synthesizing the effects of seed oils on 11 inflammatory markers largely showed no effects – with the exception of one inflammatory signal, which was significantly elevated in people with the highest omega-6 intakes.
To complicate things further, genetics also plays a role in seed oils’ inflammatory potential. People of African, Indigenous and Latino descent tend to metabolize omega-6 fatty acids faster, which can increase the inflammatory effect of consuming seed oils. Scientists still don’t fully understand how genetics and other factors may influence the health effects of these oils.
The effect of different seed oils on cardiovascular risk
A review of seven randomized controlled trials showed that the effect of seed oils on risk of heart attacks varies depending on the type of seed oil.
This was corroborated by data resurrected from tapes dug up in the basement of a researcher who in the 1970s conducted the largest and most rigorously executed dietary trial to date investigating the replacement of saturated fat with seed oils. In that work, replacing saturated fats such as beef tallow with seed oils always lowers cholesterol, but it does not always lower risk of death from heart disease.
Taken together, these studies show that when saturated fats such as beef tallow are replaced with seed oils that have lower omega-6 to omega-3 ratios, such as soybean oil, the risk of heart attacks and death from heart disease falls. However, when saturated fats are replaced with seed oils with a higher omega-6 to omega-3 ratio, such as corn oil, risk of death from heart disease rises.
Interestingly, the most highly purchased seed oil in the United States is soybean oil, which has a more favorable omega-6 to 3 ratio of 8:1 – and studies show that it does lower the risk of heart disease.
However, seed oils with less favorable ratios, such as corn oil and safflower oil, can be found in countless processed foods, including potato chips, frozen dinners and packaged desserts. Nevertheless, other aspects of these foods, in addition to their seed oil content, also make them unhealthy.
The case for migraines – and beyond
A rigorous randomized controlled trial – the gold standard for clinical evidence – showed that diets high in omega-3 fatty acids and low in omega-6 fatty acids, hence low in seed oils, significantly reduced the risk of migraines
In the study, people who stepped up their consumption of omega-3 fatty acids by eating fatty fish such as salmon experienced an average of two fewer migraines per month than usual, even if they did not change their omega-6 consumption. However, if they reduced their omega-6 intake by switching out corn oil for olive oil, while simultaneously increasing their omega-3 intake, they experienced four fewer migraines per month.
That’s a noteworthy difference, considering that the latest migraine medications reduce migraine frequency by approximately two days per month, compared to a placebo. Thus, for migraine sufferers — 1 in 6 Americans — decreasing seed oils, along with increasing omega-3 intake, may be even more effective than currently available medications.
Overall, the drastic way in which omega-6 fatty acids have entered the food supply and fundamentally changed our biological composition makes this an important area of study. But the question of whether seed oils are good or bad is not black and white. There is no basis to conclude that Americans would be healthier if we started frying everything in beef tallow again, but there is an argument for a more careful consideration of the nuance surrounding these oils and their potential effects.
Mary J. Scourboutakos, Adjunct Lecturer in Family and Community Medicine, University of Toronto
This article is republished from The Conversation under a Creative Commons license. Read the original article.
Simple, Convenient, Time-Saving Snacks for Busy Families
(Feature Impact) When every afternoon feels like a race to the dinner table and weekends are a blur of activities, there’s only one way to keep loved ones from getting “hangry”: easy, delicious appetizers and snacks. Keeping a few must-have ingredients in the pantry can help you avoid those dreaded moments between meals when stomachs are growling and a meal feels so close, yet so far away.
If you’re craving a quick, savory bite, look no further than these Cheesy Mexican Rice Bites. They’re prepared in just 20 minutes – but don’t be surprised if you find yourself making a second batch afterward. Featuring a touch of heat from Minute Jalapeno Rice Cups that are conveniently pre-portioned and ready in one minute, you can enjoy minimal cleanup while staving off hunger.
Classic Porcupine Meatballs offer another versatile solution as a make-ahead snack before busy weekends. For first-timers, here’s a secret: meatballs aren’t as tricky to make as they might look. Just mix the ingredients, form meatballs by hand and cook in a pot until ready to enjoy, or refrigerate then reheat once you’re home from Saturday’s soccer games.
Since these are “porcupine” meatballs, that means they’re made with Minute Instant White Rice rather than traditional breadcrumbs. Known for its light fluffiness and easy prep, it’s ready in just 5 minutes. With this dish, however, it’s simply added to the meatballs straight from the box.
Visit MinuteRice.com to find more convenient snack ideas that save time and trouble in the kitchen.
Cheesy Mexican Rice Bites
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 2
- 1 Minute Jalapeno Rice Cup
- 1/4 cup diced onions
- 1/2 teaspoon cumin
- 1/2 cup Mexican cheese blend, shredded
- 1 egg, beaten
- 1/2 cup breadcrumbs
- nonstick cooking spray
- salsa (optional)
- sour cream (optional)
- Preheat air fryer to 375 F. Heat rice according to package directions.
- In large mixing bowl, combine rice, diced onions, cumin and Mexican cheese blend. Mix well.
- Add beaten egg to rice mixture and stir until fully combined.
- Using hands, shape about 2 tablespoons rice mixture into ball. Repeat with remaining mixture.
- Roll rice balls in breadcrumbs, ensuring they are fully coated.
- Lightly coat air fryer basket with nonstick cooking spray to prevent sticking.
- Place rice bites in single layer in air fryer basket, leaving space between each for even cooking. Work in batches, if necessary. Spray tops of each ball with nonstick cooking spray to help with browning.
- Cook 15 minutes, or until golden brown and crisp, flipping halfway through for even browning.
- Allow to cool slightly and serve with salsa or sour cream, if desired.
Porcupine Meatballs
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4-6
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1 pound lean ground beef
- 1 cup Minute White Rice, plus additional for serving, cooked
- 1 egg, lightly beaten
- 1 packet (1 1/2 ounces) meatloaf seasoning
- 1 1/4 cups water, divided
- 1 jar (24 ounces) pasta sauce
- grated Parmesan cheese
- In 3-quart saucepan over medium-high heat, melt butter. Add onions and cook, stirring, until starting to soften.
- In large bowl, combine onions, beef, 1 cup uncooked rice, egg, seasoning and 1/4 cup water; mix gently by hand until well blended. Shape mixture into medium-sized meatballs.
- Pour pasta sauce and remaining water into same 3-quart saucepan. Stir and bring to boil. Add meatballs and return to boil.
- Reduce heat to low and cover. Simmer 15 minutes, or until meatballs are cooked through.
- Serve meatballs and sauce over extra cooked rice and top with grated Parmesan cheese.
- Substitution: Ground turkey, chicken or meatless ground can be used in place of beef.
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Food and Beverage
Ferrero Survey Says Adults Are Reclaiming Easter Candy Traditions
A new Ferrero survey finds adults are embracing Easter candy traditions, from building their own baskets to buying premium treats and raiding the kids’ stash.
Easter Is for Adults Now, Too
Ferrero’s latest survey suggests the holiday candy aisle is no longer just about kids. It is also about nostalgia, self-indulgence, and adults openly claiming a place in traditions they were once expected to outgrow.
At some point, adults stopped pretending they were only buying Easter candy for the kids.
Ferrero North America’s latest Easter Candy Survey leans hard into that reality, arguing that the “Adultoween” energy the company has been tracking around Halloween has now fully crossed into spring. According to the survey, 66% of North American adults say they deserve an Easter basket just as much as children do. If that sounds less like a shocking revelation and more like a formal acknowledgment of what has already been happening in grocery store checkout lines for years, that is probably because it is.
The bigger story here is not just that adults like candy. Of course they do. It is that brands are becoming much more comfortable marketing nostalgia, ritual, and seasonal indulgence directly to grown-ups. Easter, once framed mostly as a family holiday centered on children, is increasingly being recast as a shared cultural event where adults are not just participating politely. They are fully in it.
The Easter Bunny Has Entered the Group Chat
Ferrero’s survey of 1,000 adults in the United States and Canada paints a picture of Easter as a holiday that now comes with brunch plans, premium baskets, personal candy stashes, and a surprising amount of competitive behavior. Seventy percent of respondents said Easter is the best time of year for both adults and kids to indulge in candy together. Nearly half said they are likely to host or attend an adult Easter brunch, party, or gathering.
Then there are the confessions, which are really the heart of the whole thing. More than one in three adults said they have eaten their children’s Easter candy without telling them. More than one in four said they have competed with their own kids to find Easter eggs first. Eighteen percent admitted to cheating to win.
None of this is exactly noble, but it is revealing. The modern holiday experience is less about adults facilitating magic from the sidelines and more about everyone wanting in on the fun. Ferrero is smart to recognize that. Seasonal candy marketing has traditionally leaned on childhood wonder. What it is leaning on now is something slightly different: the idea that adulthood is stressful, nostalgia sells, and nobody really wants to age out of joy.
Candy as Culture, Not Just Confection
The survey also suggests that adults are not treating Easter candy as an afterthought. More than half of respondents said they would pay extra for a premium Easter basket, spending an average of $23 on a chocolate bunny or specialty treat. Dark chocolate, peanut butter candy, and chocolate eggs topped the wish lists. More than half also said Easter candy tastes better than Halloween candy, which feels like the kind of claim that could start arguments at a family gathering.
What matters more than the specific rankings, though, is what they signal. Holidays are increasingly being marketed as lifestyle moments rather than fixed traditions. The basket is no longer just for children. It is a seasonal self-care package, a joke, a nostalgic ritual, and a low-stakes luxury purchase all at once.
That shift says something broader about consumer culture. Adults are being invited to reclaim the symbols of childhood not because society has become less serious, but because modern life often feels serious all the time. A chocolate bunny is cheap therapy. A private stash of mini eggs is a coping mechanism with pastel packaging.
Why This Trend Matters
It would be easy to dismiss all of this as clever branding wrapped around survey data, and to be fair, Ferrero clearly knows how to turn consumer behavior into a seasonal narrative. But the company is tapping into something real. The line between kids’ traditions and adult participation has been softening for a while, whether that shows up in Halloween, themed merchandise, collectibles, or holiday food culture.
Easter now appears to be joining that list. Not because adults suddenly discovered candy in 2026, but because they are increasingly willing to admit that these rituals still mean something to them. Not everything has to be optimized, productive, or age-appropriate in the most boring sense of the phrase. Sometimes people just want the basket.
Ferrero’s Easter lineup this year includes products from Butterfinger, CRUNCH, Ferrero Rocher, Kinder, Nutella, Mother’s Cookies, Keebler, and Tic Tac, among others. The survey was conducted by Golin in partnership with Dynata between January 13 and January 27, 2026, among 1,000 respondents in the United States and Canada, with a margin of error of plus or minus 3%.
External Related Links
- Ferrero North America
- Ferrero Rocher Easter Products
- Kinder Easter Candy Collection
- Nutella Products and Brand Information
- PRNewswire Consumer Lifestyle News
Source: Ferrero North America via PRNewswire
The Food and Drink section at STM Daily News delivers fresh coverage on dining, drinks, recipes, and the food stories bringing communities together.
Last Updated on April 4, 2026 by Daily News Staff
(Feature Impact) When your kitchen is full of colorful eggs, candy baskets, tempting sweets and all that comes with Easter, sometimes a holiday classic is just the answer for simplifying the season. Perfect for pairing with deviled eggs, potato salad and a traditional Sunday feast, this Maple-Glazed Easter Ham provides a hands-off approach to the main dish.
With an easily prepared glaze and your oven doing most of the work, you can keep your attention on time spent with loved ones. Visit Culinary.net to find more seasonal favorites, both classic and contemporary.
Maple-Glazed Easter Ham
Recipe adapted from Southern Living
Total time: 3 hours
Servings: 10
- 1 bone-in spiral-cut ham (8-9 pounds)
- 1 cup pure maple syrup
- 1/2 cup packed dark brown sugar
- 1/2 cup (4 ounces) bourbon
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon ground cinnamon
- orange slices and wedges, for garnish
- fresh rosemary sprigs, for garnish
- Preheat oven to 350 F.
- Place ham in large roasting pan and fill with 1/2 inch of water. Cover pan with aluminum foil and bake about 2 hours, basting every 30 minutes with juices from pan, until meat registers 120 F at thickest portion.
- In medium saucepan over medium-high heat, stir maple syrup, brown sugar, bourbon, ginger and cinnamon; bring to boil. Cook, stirring occasionally, until thickened, 6-8 minutes. Remove from heat. Cover to keep warm and set aside.
- Remove ham from oven and discard foil. Increase oven temperature to 400 F. Using pastry brush, glaze ham with 1/3 cup maple-bourbon mixture.
- Bake ham about 30 minutes until top is lightly caramelized and meat registers 145 F at thickest portion, brushing with remaining glaze every 10 minutes.
- Remove from oven and transfer ham to serving platter. Let rest 15 minutes and garnish with orange slices, orange wedges and rosemary sprigs.
Photo courtesy of Shutterstock
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