Canola Oil
This is what the ingredient is.
Canola oil is vegetable oil derived from rapeseed cultivars bred to have low erucic acid content. Developed in Canada in the 1970s.
Here is why it shows up on the label.
Cooking oil used in frying, baking, and as ingredient in processed foods and salad dressings. Light flavor and high smoke point make it versatile.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. Qualified health claim approved for reducing cardiovascular disease risk due to unsaturated fat content. It is approved in the US, Europe, and Canada.
Here is what research has found.
Contains favorable fatty acid profile: low saturated fat, high monounsaturated fat, omega-3 ALA. Studies show potential cardiovascular benefits. Research in Nutrition Reviews examines health effects.
Here are a few things worth knowing.
Generally recognized as safe and healthy cooking oil. Most canola oil is from GMO crops (concern for some consumers, not a health issue). Highly refined - minimal processing alternatives available.
Sources
- FDA Qualified Health Claims
- Nutrition Reviews 2013
- American Heart Association
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.