江南大学油脂园地

美国油脂化学家协会(AOCS)就种子油的科学事实发表公开声明

“种子油(seed oils)”是从油料植物的种子中提取的油脂，长期以来是国际市场上最主要的一类食用植物油，包括大豆油、菜籽油、葵花籽油、玉米油等，另一类重要的植物油来自果肉，如棕榈油、椰子油等。

近年来，关于“种子油”的食品安全话题常常出现在国内外多种自媒体上，它们将“种子油”描述为健康杀手，并将其与肥胖、癌症等慢性疾病联系起来，呼吁禁止“种子油”作为食用油，其主要理由是其含有高比例的ω-6脂肪酸，而ω-6脂肪酸已知会促进体内炎症反应。

种子油真的危害健康吗？2025年6月20日，权威的美国油脂化学家协会(AOCS)以60篇科学文献为依据，就种子油的科学事实发表公开声明。内容如下：

种子油是美国食品体系的重要组成部分，它是一种营养丰富、价格实惠且用途广泛的膳食脂肪来源。其独特的脂肪酸结构使其适用于从家庭烹饪到大规模食品生产等各种烹饪用途。本事实说明书以科学为基础，概述了种子油在安全健康饮食中的作用。

•种子油提供对健康和身体正常功能很重要的必需脂肪酸（1,2）。

•种子油中的多不饱和脂肪酸可以降低血液中的“坏”胆固醇（LDL）（3,4）。

•种子油中的多不饱和脂肪酸可降低人们患心血管疾病（5-11,35）和糖尿病（12-36）的可能性。

•人体临床试验并未证明种子油中的多不饱和脂肪酸会促进炎症（37,38）。

•种子油中的多不饱和脂肪酸可以改善身体成分和代谢健康（39）。

•膳食中 Omega-6 与 Omega-3 的比例一直存在争议，并且对其有效性尚无共识 (40-41)。

•所有油在变质或受到热破坏（例如加热到超过其烟点的温度）时都会变质（42-50）。

•种子油含有大量的生育酚，可以延缓酸败的发生，提供天然的防腐保护（42,45,49,50）。

•应小心加热油，以防止油脂因高温降解而变质（42,49,51）。

•变质的油可能含有有害成分，因此应将其丢弃，而不要像任何变质的食物一样食用（52-60）。

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