As both a tahini lover and seed oil disrespectooor, this is a question I've thought about more than I care to admit.
imo, the tentative answer is somewhere in the middle. With the caveat that I'm not...
PolyUnsaturated Fatty Acids (PUFA) are unstable and damage your mitochondria as well as cause oxidative stress.
It's not that seed oils are bad universally, it's just that they usually contain high amounts of unstable PUFA. Monounsaturated Fatty Acids are reasonably stable & Saturated Fatty Acids (SFA) actually help stabilise PUFA.
The amount/volume you're consuming matters as does the presence of SFAs (in the meal).
Tahini is used for flavouring (generally not eaten in large amounts) and has 2.6g of PUFA for every 1g SFA. It's not great but not something to worry about. Worry about the fats in deep fried goodies, mayonnaise & creamy sauces.
Palm kernel oil is another seed oil which I don't consider harmful. It has 1g PUFA to every 5.1g SFA. It's the main fat used in SE Asia because it's easily produced & refined. Many cheaply made chips are made with palm oil & is so much less harmful than soy/sunflower/canola oil.
It's not that seed oils are bad universally, it's just that they usually contain high amounts of unstable PUFA. Monounsaturated Fatty Acids are reasonably stable & Saturated Fatty Acids (SFA) actually help stabilise PUFA.
The amount/volume you're consuming matters as does the presence of SFAs (in the meal).
Tahini is used for flavouring (generally not eaten in large amounts) and has 2.6g of PUFA for every 1g SFA. It's not great but not something to worry about. Worry about the fats in deep fried goodies, mayonnaise & creamy sauces.
Palm kernel oil is another seed oil which I don't consider harmful. It has 1g PUFA to every 5.1g SFA. It's the main fat used in SE Asia because it's easily produced & refined. Many cheaply made chips are made with palm oil & is so much less harmful than soy/sunflower/canola oil.