canola oil and cardiovascular risk

Last edited 01/2021 and last reviewed 01/2021

"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:

• Mag T. Canola oil processing in Canada. J Am Oil Chem Soc. 1983;60:380–384
• Lin L et al. Evidence of health benefits of canola oil.Nutr Rev. 2013 Jun; 71(6): 370–385.
• Amiri M et al.The effects of Canola oil on cardiovascular risk factors: A systematic review and meta-analysis with dose-response analysis of controlled clinical trials.Nutr Meta Cardiovasc dis.2020 Nov 27;30(12):2133-2145.