Canola oil is one of the healthiest cooking oils available. And because canola oil is so versatile and affordable, it’s ideal for making a wide range of healthy foods, both at home and on a commercial scale.
Health benefits of canola oil
More healthy fats than any other common cooking oil
Canola oil is rich in good fats and can help reduce the risk of heart disease when used instead of saturated fats by reducing LDL cholesterol in the blood.
Canola oil has:
- Just 7% saturated fat – the least of the common culinary oils
- No trans fat
- The most plant-based omega-3 fat of any common cooking oil
- High levels of monounsaturated omega-9 fat (oleic acid)
- Source of omega-6 fat
Research-backed health benefits
A growing body of scientific research suggests canola oil can have positive effects on several chronic health problems, including heart disease, diabetes and metabolic syndrome.
Among the research findings:
- “Bad” (LDL) cholesterol in the blood dropped an average of 16.2% when study volunteers consumed canola oil instead of a high saturated fat diet for 2.5-13 weeks.
- A low glycemic-load diet with canola oil helped improve both blood cholesterol and blood glucose control in Type 2 diabetes patients.
- Abdominal fat mass, as well as blood pressure, significantly decreased in subjects at risk of metabolic syndrome who consumed canola and high oleic canola oil.
Many health organizations have recognized canola oil as a heart-smart oil. The U.S. Food and Drug Administration has authorized a qualified health claim for canola oil, based on its potential to reduce the risk of heart disease when used in place of saturated fat.** A qualified health claim is also authorized by FDA for high oleic canola oil based on its high monounsaturated fat content.
Learn more in the fact sheet: Canola Oil: Good for Every Body!
Culinary qualities of canola oil
Versatile and Healthy
Canola oil is a great match for almost any type of cooking. The neutral taste and light texture let other ingredients shine through. Canola oil remains free-flowing in the refrigerator so it’s perfect for salad dressings. And in baked goods, canola oil gives a soft, moist texture with little saturated fat. It’s equally at home in a stir-fry or a delicate cupcake.
One of the highest smoke points
Regular canola oil can be heated to 242°C / 468°F without smoking or developing significant trans fatty acids, making it ideal for ideal for sautéing and deep frying. High-oleic canola oil is even more stable, with a smoke point of 246°C/ 475°F – higher than almost all other food oils, including peanut oil.
High-oleic canola oil
Ready to replace trans fats in commercial kitchens
As food makers move away from away from trans fats, high-oleic canola oil is the proven, market-ready alternative. This naturally stable oil needs no hydrogenation or modification to extend shelf life. With a higher smoke point, light taste and virtually odourless, it’s a great choice for deep frying and cooking in confined environments.
For decades, large-scale food producers around the world have substituted canola oil for other fats with delicious results. Now high-oleic canola oil adds a new dimension to canola’s many other advantages for the food industry.
Learn more in the fact sheet: Classic and High Oleic Canola Oils
Credit: Canola Council of Canada