Soybean Oil's Rise May Be Tricking Your Body Into Storing Fat

Soybean oil has become the most widely used cooking oil in the US, with consumption rising sharply over the past two decades. Researchers now suggest its high levels of a specific fatty acid may alter how the body stores fat—acting as if food were scarce.

Between 2000 and 2020, soybean oil use in the US jumped from 7.5 billion pounds to around 12 billion pounds. This surge stems from its role in processed foods and biodiesel production. Midwestern states like Iowa and Illinois, where soybeans are heavily grown, show the highest per capita consumption. Meanwhile, coastal regions such as California favour olive oil and other alternatives.

Frances M. Sladek, a professor of cell biology and toxicologist, argues that animal studies on soybean oil's metabolic effects apply to humans. Sonia P. Deol, an assistant researcher, adds that the oil may trick the body into storing fat more aggressively. The fatty acid composition of soybean oil appears to play a key role in this process.

The shift toward soybean oil reflects broader changes in food production and energy policies. Its dominance in processed foods and biodiesel suggests consumption will likely keep growing. Scientists continue to examine how this trend affects long-term health and metabolism.