Dietary fat sources are saturated, monounsaturated (MUFAs), and polyunsaturated fatty acids (PUFAs). Although, we’re not discussing trans fat in-depth as they should be extremely limited, and there’s no value.  Seed oils fall into the polyunsaturated fat category, (omega -3 and omega 6)  and a lot of data promotes higher consumption of polyunsaturated fatty acids results in healthier outcomes. Replacing saturated fat with polyunsaturated fat has been shown to reduce cardiovascular risk and improve health outcomes.  However, polyunsaturated fats can improve health outcomes and can reduce inflammation, but a major problem with seed oils is the over consumption. Most fried foods are fried using vegetable oils, so the association between weight gain, inflammation, and cardiovascular disease comes from the over consumption of fried foods. The oils used in fried foods are often heated to high temperatures too frequently, and this may contribute to a negative health outcome. Also, foods that are fried are typically fatty meats or refined carbohydrates. 

Positive health outcomes from polyunsaturated fat is when daily intake of 2-3 tablespoons, and cooking temperatures is lower. However, it’s easy to overconsume oils especially when fried. Fats are more calorie dense than carbohydrates and protein, and contains 9 calories per-gram whereas protein and carbohydrates contain 4 calories per-gram. It’s also important to note the difference between frying seed oils in higher temperatures instead of cooking with seed oils in your home. 

Some data suggests a possible risk of oil-oxidation from high-temperature cooking and the process of  reheat/ reuse of oils. Removing seed oils from your diet can be beneficial since the elimination of many fried and package foods results in greater health outcomes when replaced with whole foods such as lean proteins, fruits, vegetables, nuts and seeds.