42 Foods That Could Change Soon in RFK Jr.’s Fight Against Seed Oils

Robert F. Kennedy Jr. has made it clear that he’s no fan of seed oils like canola, soybean, and sunflower oils, which are staples in countless foods. His campaign to eliminate these heavily processed oils could radically change what Americans find on grocery shelves and restaurant menus.

He argues that seed oils are “one of the most unhealthy ingredients in foods,” attributing their prevalence to significant subsidies. He also points to these oils as a contributing factor to conditions such as “body-wide inflammation.”

Here are 42 everyday foods that might look a little different if RFK Jr.’s vision comes to life: Jack Gruber / USA TODAY NETWORK via Imagn Images

French Fries

Kennedy has been vocal about McDonald’s signature fries, urging the company to ditch seed oils in favor of the beef tallow they originally used. “Why aren’t we making it with tallow fat again?” he asked on Fox News, calling it a healthier option. Dzenina Lukac / Pexels

Potato Chips

Many brands rely on sunflower, canola, or soybean oils to fry chips. Under Kennedy’s vision, these could be replaced by animal fats or minimally processed alternatives. Srattha Nualsate / Pexels

Microwave Popcorn

Those buttery bags often contain soybean or palm oil. A seed oil-free overhaul could make this favorite snack more natural—though potentially less shelf-stable. Mo Abrahim / Pexels

Salad Dressings

Bottled salad dressings rely heavily on seed oils for their base. Expect a shift toward olive oil, avocado oil, or other “cleaner” fats under Kennedy’s influence. Marianna OLE / Pexels

Mayonnaise

This staple condiment often contains soybean oil as its primary ingredient. A seed oil-free version could substitute with avocado oil or beef tallow blends. Erik Mclean / Pexels

Store-Bought Cookies

Packaged cookies commonly list hydrogenated soybean oil as a key ingredient. Kennedy’s crusade might push brands to return to butter or lard. Arun Thomas / Pexels

Crackers

Crackers, like cookies, rely on processed oils to stay crisp. Reformulations could focus on using traditional fats like ghee or clarified butter. Evan-Amos / Wikimedia

Fast Food Burgers

Fast-food giants use seed oils on grills and fryers. Kennedy has suggested they return to older methods, like cooking with tallow, to reduce inflammation-causing ingredients. Evan-Amos / Wikimedia

Packaged Granola

Granola marketed as “healthy” often contains canola or safflower oil. Under Kennedy’s agenda, these could be replaced by coconut oil or similar alternatives. Ovidiu Creanga / Pexels

Frozen Dinners

Convenience foods often use seed oils to preserve texture and flavor. A seed oil-free shift could lead to cleaner but pricier options. Famartin / Wikimedia

Fried Chicken

Popular chains rely on seed oil blends for frying. Kennedy's push for tallow or lard could revolutionize fast food and frozen chicken alike. Tim Samuel / Pexels

Peanut Butter

Many peanut butters include hydrogenated oils for creaminess. Brands could be forced to rely solely on peanuts and natural fats if Kennedy gets his way. Kaboompics.com / Pexels

Vegetable Oil Bottles

A direct target of Kennedy’s campaign, these products may disappear altogether or be replaced by animal fats, coconut oil, or minimally processed olive oils. cottonbro studio / Pexels

Frozen French Fries

Pre-fried in seed oils, these supermarket staples would need a complete revamp to meet Kennedy's health standards. Engin Akyurt / Pexels

Bread and Pastries

Seed oils are used in commercial baking for texture and shelf stability. A shift to butter or lard could make baked goods richer but more perishable. FranHogan / Wikimedia

Margarine

A hallmark of processed seed oils, margarine could become a relic if Kennedy’s efforts gain traction, replaced entirely by butter and ghee. Felicity Tai / Pexels

Nut Mixes

Even “healthy” trail mixes often include roasted nuts coated in seed oils. Expect dry-roasting or natural fat coatings in a seed oil-free world. Marta Branco / Pexels

Vegan Products

Plant-based meats and cheeses rely heavily on canola and soybean oils. Kennedy’s agenda could lead to reformulating these items with non-seed-based fats. Missvain / Wikimedia

Canned Soups

Many soups contain seed oils as a base for flavor and texture. Traditional animal fats could make a comeback here. Willis Lam / Wikimedia

Restaurant Fryers

Perhaps the biggest visible shift would happen in restaurant kitchens, where soybean and canola oils dominate fryers. Kennedy’s advocacy for beef tallow might bring a darker, richer flavor to fried foods nationwide. Ron Lach / Pexels

Ice Cream

Many commercial ice creams use seed oils to improve texture and shelf life. Reformulating with natural dairy fats or coconut oil could align with Kennedy’s vision. Lukas / Pexels

Energy Bars & Granola Bars

These "healthy" snacks often include canola or soybean oils for binding. A shift toward natural fats like nut butters might be in the cards. Yaroslav Shuraev / Pexels

Packaged Frozen Vegetables

Many pre-seasoned frozen veggies include seed oils in their flavorings. Expect potential simpler options using butter or olive oil as alternatives. Tohid Hashemkhani / Pexels

Cheese Crackers

Beloved snacks like Cheez-Its rely on seed oils for crispness. Reformulations might bring back real cheese and butter as primary ingredients. Evan-Amos / Wikimedia

Instant Noodles

Convenience staples like ramen often have seed oils in their seasoning packets. A Kennedy-inspired change could focus on healthier fats to improve their nutritional profile. Polina Tankilevitch / Pexels

Packaged Muffins

Convenience-store muffins typically rely on soybean or canola oil for moisture and shelf life. Switching to butter or coconut oil could bring a more natural alternative to these baked goods. Castorly Stock / Pexels

Frozen Pizza

Many frozen pizzas use seed oils in their crusts and cheese blends. Reformulations could prioritize olive oil or traditional animal fats for a cleaner ingredient list. Brett Jordan / Pexels

Pancake Mixes

Boxed pancake mixes often contain seed oils to enhance texture. Cleaner versions might rely on natural fats like powdered butter or coconut oil. Vlada Karpovich / Pexels

Frozen Pie Crusts

Pre-made pie crusts often rely on seed oils for flakiness and shelf stability. A seed oil-free option might incorporate traditional fats like lard or butter. Element5 Digital / Pexels

Packaged Brownies

Boxed brownie mixes typically contain canola or soybean oil in powdered form. New recipes might reintroduce butter as the fat of choice. Kshkt KttK / Pexels

Canned Tuna

Many canned tunas are packed in soybean or vegetable oil. Kennedy’s influence could lead to more options packed in olive oil or water. Towfiqu barbhuiya / Pexels

Vegan Butter Substitutes

These products are almost entirely seed-oil based. Alternatives could focus on nut-based or coconut-derived ingredients instead. cottonbro studio / Pexels

Packaged Rice Dishes

Pre-seasoned rice blends often use seed oils in flavoring packets. Reformulated versions might prioritize clarified butter or olive oil. Suzy Hazelwood / Pexels

Protein Powders

Some protein powders use seed oils to improve mixability. Cleaner options could focus on pure protein isolates and omit added fats. Kaboompics.com / Pexels

Boxed Mac and Cheese

Many boxed macaroni and cheese products use seed oils in the cheese sauce mix. Reformulated versions could opt for butter or ghee to achieve a similar creamy texture. Pink Sherbet Photography from USA / Pexels

Biscuits and Croissants

Ready-to-bake doughs often include seed oils for flakiness. Reformulated recipes might reintroduce traditional fats like butter or lard. JÉSHOOTS / Pexels

Cooking Sprays

Most cooking sprays are made with canola or soybean oil. Kennedy’s push could lead to options featuring olive oil or clarified butter. Max Avans / Pexels

Frozen Meatballs

Pre-made meatballs often include seed oils in their seasoning blends. Cleaner options could prioritize traditional fats for both flavor and binding. Clark Douglas / Pexels

Instant Mashed Potatoes

These quick-prep sides often contain seed oils in their flavoring packets. Reformulations might use butter powder or ghee for a richer, healthier alternative. Renee Comet (photographer) / Pexels

Frozen Fish Sticks

Breaded fish products rely on seed oils in their frying process. Alternatives could use beef tallow or coconut oil for healthier options. Shameel mukkath / Pexels

Packaged & Canned Pie Fillings

Fruit pie fillings often contain seed oils for consistency. Reformulations might focus on using natural thickeners and fat-free options. Valeria Boltneva / Pexels

Pre-Made Smoothie Mixes

Some frozen smoothie packs include seed oils for texture. Cleaner versions could rely on pure fruit and nut-based fats for a more natural profile. Josh Sorenson / Pexels

Whether advocating for a return to beef tallow in French fries or questioning the health impacts of vegetable oils, Kennedy is challenging Americans to scrutinize what’s on their plates.

While some experts urge caution about oversimplifying the role of any single ingredient, Kennedy’s push has already ignited debates on health, tradition, and the future of food.

The question remains: Are Americans ready to embrace this culinary shake-up? Jack Gruber / USA TODAY NETWORK via Imagn Images