How soybean oil may quietly alter fat storage in Americans

Soybean oil, now the leading cooking oil in America (comprising 35-40% of all consumed edible oils), has been found to potentially affect fat storage in the body due to its high concentration of a specific fatty acid. Its consumption in the US has more than doubled since the 1980s, from roughly 10 kg per person annually to over 20 kg by the 2010s, driven by its low production cost and widespread use in processed foods. This has led to questions about the long-term effects of soybean oil on fat storage and metabolism, with some scientists arguing that findings from animal studies can be reliably applied to humans. The dominance of soybean oil in American diets may also trigger the body to behave as if food were scarce, even when it is plentiful, according to some researchers. As consumption continues to climb, further research may clarify how this shift in dietary habits affects public health and prompt a closer look at processed food ingredients and their physiological consequences.