Question to the Department of Health and Social Care:

To ask the Secretary of State for Health and Social Care, whether he has made an assessment of the potential impact of (a) seed oils, (b) added gluten and (c) processed food standards on public health.

Government advice on a healthy, balanced diet is encapsulated in the United Kingdom’s Eatwell Guide. This is underpinned by the robust independent risk assessments and recommendations of the Scientific Advisory Committee on Nutrition (SACN).

SACN has not undertaken a specific assessment of seed oils. However, SACN’s 2019 report on ‘Saturated fats and health’ concluded that reducing saturated fats reduces the risk of heart disease and lowers cholesterol. SACN recommended that saturated fat intake is reduced and saturated fats are substituted with unsaturated fats. Vegetable oils, including seed oils, are higher in unsaturated fats and lower in saturated fat than alternatives such as butter, ghee and palm oil. The topic of individual fatty acids, including omega-3 and omega-6 polyunsaturated fatty acids, of which seed oils may be a source, is on SACN’s watching brief.

SACN has not undertaken a specific assessment of the impact of added gluten on health outcomes. However, gluten-containing carbohydrate foods were considered as part of SACN’s report on ‘Carbohydrates and health’ published in 2015. SACN recommended that approximately 50% of total dietary energy should be derived from carbohydrates. Government dietary advice, as depicted in the Eatwell Guide, is that we should choose wholegrain or higher fibre versions of starchy carbohydrates wherever possible. Management of clinical conditions for which gluten has a role is under the remit of the National Institute for Health and Care Excellence.

There are no food standards on processed foods. However, the evidence on processed foods and health has been assessed by SACN in position statements published in 2023 and 2025. SACN has concluded that the observed associations between higher consumption of (ultra) processed foods and adverse health outcomes are concerning. SACN has recommended that on balance, most people are likely to benefit from reducing their consumption of processed foods high in energy, saturated fat, salt and free sugars and low in fibre. This is based on the nutrient content of many ultra-processed foods and concerns raised in relation to health. SACN will continue to keep the topic under review.