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Canola oil and cardiovascular risk

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"Canola" oil is used to describe a rapeseed oil that is low in eruic acid and glusinolates (1)

  • canola has specific cut-off levels of erucic acid (<2%) and glucosinolates (<30 umol/g) for both human and animal consumption
  • canola oil is characterized by the following (2)
    • low level (7%) of saturated fatty acids (SFAs);
    • substantial amounts of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs), including 61% oleic acid, 21% linoleic acid, and 11% alpha-linolenic acid;
    • plant sterols (0.53–0.97%);
    • and tocopherols (700–1,200 ppm)
    • all of which have data indicating they are cardioprotective substances

A meta-analysis concluded that (3):

  • Canola oil significantly improved different cardiometabolic risk factors compared to other edible oils. Further well-designed clinical trials are warranted to confirm the dose-response associations

Reference:


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