CanolaInfo
CanolaInfo is the information source for consumers, health professionals, chefs, media, educators, everyone who wants to know more about the world's healthiest oil, canola oil. The CanolaInfo team is supported by North America's canola growers, crop input suppliers, exporters, processors, food manufacturers, and governments.
Canola oil is made from canola seeds that are derived from rapeseed plants. Canola was developed in Canada in the 1970s. The name "canola" is a contraction of "Canadian oil, low acid". It contains the least amount of saturated fat, only 7 percent. The majority, 93 percent is healthy monounsaturated and polyunsaturated fatty acids. The polyunsaturated fats in canola oil contain essential fatty acids, omega-3 (alpha linolenic acid) and omega-6 (linoleic acid). These fatty acids are essential because the body cannot produce them. In addition to this healthy dose of essential fatty acids, canola oil provides vitamin E and K as well as plant sterols, which help keep the heart healthy.
Nutrition research is confirming that the fatty acid profile of canola oil appears to be beneficial in preventing and treating coronary heart disease risk factors, including high blood cholesterol and lipid levels as well as thrombosis. Like all vegetable oils, it is cholesterol-free. Substitution of canola oil for other fats can increase the intake of omega-3 fatty acids (in the form of alpha linolenic acid) in diets. Omega-3 fatty acids have beneficial effects for preventing abnormal heart beats, inflammation, immune function, and blood clots. The changing western diet has drastically changed the omega-6 to omega-3 fatty acid ratio. Much of this is due to the increased consumption of seed oils from omega-6 sources. This change in diet has elevated the ratio of omega-6 to omega-3 ratio from 2:1 to as much as 25:1. Researchers are now taking a closer look at this balance and how it may compromise omega-3s role in the body, particularly affecting inflammation, blood clotting, and immune function. What appears to be of interest is that fats from the monounsaturated, omega-9, may not compete or play a detrimental role for the balance and function of omega-3 fatty acids.
On October 6, 2006, the US Food and Drug Administration authorized a qualified health claim for canola oil regarding its ability to reduce the risk of coronary heart disease due to its unsaturated fat content. The claim reads: Limited and not conclusive scientific evidence suggests that eating about 1½ tablespoons (19 grams) of canola oil daily may reduce the risk of coronary heart disease due to the unsaturated fat content in canola oil. To achieve this possible benefit, canola oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains [x] grams of canola oil.
Using canola oil offers a simple, affordable, and convenient strategy for consumers and the food industry to reduce the risk of heart disease. When used in place of solid fats it results in dishes with less saturated fat and trans fats. Canola oil in the food industry is appealing due to its versatility in salad dressings and marinades, as a functional role in baking, sautéing, and frying. It is a multi-functional oil with a high heat tolerance, neutral taste, and light texture.