A link to a site of self professed plant nomads isn’t exactly “news” in the objective sense, especially when the linked study was more about ultra-processed foods in general with excess consumption rather than any consumption at all.
The study essentially found that colorectal tumors have excessive amounts of omega-6 fatty acids and low levels of omega-3 fatty acids. So it appears to support the theory that the ratio of onega-3 to omega-6 is important.
In what I’d seen in the past, health experts generally say that omega-6 in excess of the body’s needs isn’t good, but swapping excess saturated fat for excess omega-6 is a net positive, while excess monounsaturated fat was the better option than both. I’m definitely not enough of an expert to say if this study should change that recommendation.
It is frustrating that the omega-3 to omega-6 study is being reported as a study on “seed oils” when some seed oils have a good ratio of omega-3 to omega-6. Still my issue with the anti-seed oil movement - you need to differentiate if the issue is the type of fat naturally occurring in the seed and/or if the processing to produce the seed oil is the issue. Both can be solved without having to put avocado oil in my fritos (or just cut them entirely) but with vague gestures at “seed oils” being bad the cause and the fix are obfuscated.
ETA - apparently the post im replying to was deleted. The post was referring to this study: Ultraprocessed Foods High in Seed Oils Could Be Fueling Colon Cancer Risk | Scientific American
I was going to start a post asking what the straight dope is on seed oils, since these two seemingly reputable sources seem to contradict each other, but then I found this thread.
I guess bottom line is, the only seed oils I use are peanut oil and toasted sesame seed oil, and I mainly use those in Asian-style stir frys. I do cook Asian-style dishes a lot. But you can take those oils when you pry them from my cold, dead hands. Otherwise, for non Asian-style cooking, I mostly use olive oil and butter.