CANOLA OIL: things to know

Canola (Brassica napus L.) is an oilseed crop that was created in Canada through crossbreeding of the rapeseed plant. The name “canola” comes from “Canada” and “ola,” denoting oil.

Ever since the canola plant was created, plant breeders have developed many varieties that improved seed quality and led to a boom in canola oil manufacturing.

Most canola crops are genetically modified (GMO) to improve oil quality and increase plant tolerance to herbicides.

Canola crops are used to create canola oil and canola meal, which is commonly used as animal feed.

Canola oil can also be used as a fuel alternative to diesel and a component of items made with plasticizers, such as tires.

How is it made?

There are many steps in the canola oil manufacturing process.

According to the Canola Council of Canada, this process involves the following steps (4):

1. Seed cleaning. Canola seeds are separated and cleaned to remove impurities such as plant stalks and dirt.
2. Seed conditioning and flaking: Seeds are pre-heated to about 95℉ (35℃), then “flaked” by roller mills to rupture the cell wall of the seed.
3. Seed cooking. The seed flakes are cooked by a series of steam-heated cookers. Typically, this heating process lasts 15–20 minutes at 176–221℉ (80°–105°C).
4. Pressing. Next, the cooked canola seed flakes are pressed in a series of screw presses or expellers. This action removes 50–60% of the oil from the flakes, leaving the rest to be extracted by other means.
5. Solvent extraction. The remaining seed flakes, containing 18–20% oil, are further broken down using a chemical called hexane to obtain the remainder of the oil.
6. Desolventizing. The hexane is then stripped from the canola meal by heating it a third time at 203–239℉ (95–115°C) through steam exposure.
7. Processing the oil. The extracted oil is refined by varying methods, such as steam distillation, exposure to phosphoric acid, and filtration through acid-activated clays.

In addition, canola oil made into margarine and shortening goes through hydrogenation, a further process in which molecules of hydrogen are pumped into the oil to change its chemical structure.

This process makes the oil solid at room temperature and extends shelf life but also creates trans fats. Most of the trans fats that people eat today come from hydrogenated oils. A smaller proportion comes from “natural” trans fats found in foods like dairy and meat products.

Overall, this has meant an increase in the amount of trans fats being consumed. “Industrial” trans fats created through oil processing are harmful to health and have been widely linked to heart disease, prompting many countries to ban their use in food products. There is not enough evidence to say whether naturally-occuring trans fats from animal sources carry the same risks.

Canola is a good source of vitamins E and K. One tablespoon (15 ml) of canola oil delivers:

• Calories: 124
• Vitamin E: 16% of the DV
• Vitamin K: 8% of the DV

Aside from vitamins E and K, canola oil is devoid of vitamins and minerals.

Fatty acid composition

Canola is often touted as one of the healthiest oils due to its low level of saturated fat.

Here is the fatty acid breakdown of canola oil:

• Saturated fat: 7%
• Monounsaturated fat: 64%
• Polyunsaturated fat: 28%

The polyunsaturated fats in canola oil include linoleic acid — more commonly known as omega-6 fatty acid — and alpha-linolenic acid (ALA), a type of omega-3 fatty acid derived from plant sources. Canola oil typically contains twice as much omega-6 as omega-3, which some consider to be a desirable ratio for human health.

Many people, especially those following plant-based diets, depend on sources of ALA to boost levels of the omega-3 fats DHA and EPA, which are critical for heart and brain health.

Though your body can convert ALA into DHA and EPA, research shows that this process is highly inefficient. Still, ALA has some benefits of its own, as it may help your body regulate blood sugar levels and lower your risk of complications of type 2 diabetes.

It’s important to note that the heating methods used during canola manufacturing, as well as high-heat cooking methods like frying, negatively impact polyunsaturated fats like ALA.

According to older data from 1994, canola oil may contain up to 4.2% of trans fats, but the levels are highly variable and sometimes much lower.

The industrial trans fats found in hydrogenated oil products like margarine are harmful even in small amounts. This has prompted the World Health Organization (WHO) to call for global elimination of industrial trans fats in food by 2023.

According to the Canola Council of Canada, Canada is the world’s top exporter of canola oil. Most of this oil is sold to the United States.

As canola has become one of the most popular fat sources in the commercial food industry, concerns have grown over its health impact.

Major source of omega-6 fats

One downside of canola oil is its omega-6 fat content.

Like omega-3 fats, omega-6 fats are essential to health and perform important functions in your body.

However, modern diets tend to be extremely high in omega-6s — found in many refined foods — and low in omega-3s from whole foods, causing an imbalance that leads to increased inflammation.

While the most healthy ratio of omega-6 to omega-3 fat intake is 1:1, the typical Western diet is estimated to be around 15:1.

This imbalance is linked to a number of chronic conditions, such as Alzheimer’s disease, obesity, and heart disease .

The omega-6 to omega-3 ratio of canola oil is 2:1, which may not seem particularly disproportionate .

Yet, because canola oil is found in so many foods and is higher in omega-6s than omega-3s, it’s thought to be a major source of dietary omega-6.

In order to create a more balanced ratio, you should replace processed foods rich in canola and other oils with natural, whole-food sources of omega-3, such as fatty fish.

Mostly GMO

GMO foods have had their genetic material engineered to introduce or eliminate certain qualities.

For example, high-demand crops, such as corn and canola, have been genetically engineered to be more resistant to herbicides and pests.

Although many regulators deem GMO foods safe, concerns abound over their potential impact on the environment, public health, crop contamination, property rights, and food safety.

Over 90% of canola crops in the United States and Canada are genetically engineered .

While GMO foods have been approved for human consumption for decades, little data exists on their long-term safety for human health and the environment, leading many people to avoid them.

Highly refined

For the most part, canola oil is highly refined and GMO. It is also a source of omega-6 fats, which could contribute to inflammation if heavily consumed.