Colombian endocrinologist Rosero published an analysis of the most widely consumed seed oils—such as soybean, corn, sunflower, and canola—evaluating their fatty acid composition and their relationship to human health.
The text compares the content of polyunsaturated, monounsaturated, and saturated fatty acids, as well as the omega-6/omega-3 ratio, noting that a relative excess of omega-6 could promote inflammatory processes in certain contexts.
Below is a summary table with approximate values of fatty acid composition per 100 g of oil, according to average data reported in scientific literature:
| Oil | Saturated fat (%) | Monounsaturated (%) | Polyunsaturated (%) | Ω‑6/Ω‑3 ratio |
|---|---|---|---|---|
| Soybean | 15 | 23 | 58 | ~7:1 |
| Corn | 13 | 28 | 55 | ~45:1 |
| Sunflower | 10 | 20 | 66 | ~200:1 |
| Canola | 7 | 63 | 28 | ~2:1 |
| Olive (ref.) | 14 | 73 | 11 | ~13:1 |
Clinical and epidemiological studies are also reviewed, demonstrating the potential benefits and risks of regular consumption of these oils, depending on the overall diet and lifestyle. The author emphasizes the importance of the quality of processing and the origin of the oil.
Practical recommendations include prioritizing cold-pressed or minimally refined oils; using them in moderation; and combining them with omega-3-rich sources such as fatty fish, flaxseed, or chia to balance the fatty acid ratio.
The general conclusion is that seed oils are not "bad" in and of themselves, but their use should be contextualized within a varied diet, with attention to fat balance and product quality.