The Tennessee Titans new head coach Robert Saleh announced this week that seed oils had been removed from the team’s training facility meals ahead of the 2026 season. Saleh said ownership supported the change as part of a broader effort to improve the quality and variety of food available to players, adding that the players themselves “appreciate” the move.

While many mainstream nutritionists continue to defend industrial seed oils, awareness about these fats has grown substantially in recent years. Their high linoleic acid content interferes with the way polyunsaturated fats interact with mitochondrial metabolism and reactive oxygen species (ROS) signaling. Excessive consumption of these oils disrupts normal cellular energy sensing, satiety regulation, inflammation, and recovery—particularly in the context of the modern ultra-processed diet.

The science connecting seed oils directly to athletic performance is still developing, but the Titans’ decision reflects a growing shift in elite sports toward prioritizing metabolic health, food quality, and recovery. Regardless of whether every mechanism is fully understood, many athletes and coaches are increasingly viewing the reduction of industrially processed foods—including seed oils—as a sensible step toward improving long-term health and resilience.