(Updated Feb. 17, 2023; 12:04 p.m.) Health experts suggested the use of canola oil for cooking because of its health benefits.
“Canola Oil has Omega-3 & Omega-6 which help lower cholesterol and blood pressure,” registered nutritionist-dietician Thina Asis said.
Canola oil is made from seeds of rapeseed, a bright-yellow flowering plant.
Among all vegetable oils, canola oil tends to have the least amount of saturated fats, the American news magazine Time reported.
This was also noted by another registered nutritionist-dietician Christine Alcantara.
“Canola oil has the lowest level of saturated fats among all types of cooking oil”, Alcantara said.
“This will help minimize the risks of heart disease and stroke,” she added.
Nutritionist-dietician April Manlangit also highlighted that canola oil has a high smoke point in cooking.
“Smoke point refers to when the oil begins to break down and produce chemicals which may be harmful to health, so it is important to choose a cooking oil which has a high smoke point,” Manlangit explained.
What study says
In a 2015 study, Harvard University professor Guy Crosby said canola oil is generally considered a “healthy” oil because it is very low in saturated fat and contains significant amounts of phytosterols that reduce the absorption of cholesterol into the body.
Crosby said that canola oil is a “safe and healthy form of fat that will reduce blood LDL cholesterol levels and heart disease risk compared to carbohydrates or saturated fats such as found in beef tallow or butter.”
He also addressed some concerns about canola oil’s properties which have a negative effect on one’s health.
Citing the findings of Washington State University food science professor Barry Swanson, Crosby said “there appears to be very little reason for concern about the trace levels of hexane in canola oil.” Hexane is a solvent used in oil extraction.
Crosby also said that “canola oil does contain very low levels of trans-fat, as do all oils that have been deodorized.” Trans-fats have been linked with health problems.
He, however, clarified that “the low trans-fat content of canola oil is no different from other vegetable oils.”
Crosby also stressed that it is important to avoid overheating and burning cooking oils to avoid damaging the health-promoting fatty acids that they contain and to provide the best taste.