Canola Oil benefit by Ray Sahelian, M.D.

The word "canola" is derived from "Canadian oil, low acid." For more information on oils. Canola oil began to be marketed in the 1980s as a vegetable oil for use in salads and for cooking. Canola oil contains about 55 % of the monounsaturated fatty acid oleic acid, 25% linoleic acid, and 10% alpha-linolenate [polyunsaturated fatty acid (PUFA)], and only 4% saturated fatty acids. Canola oil is expressed from a cultivar of rapeseed that was selectively bred to be very low in erucic acid -- a fatty acid suspected to have pathogenic potential in diets high in the original rapeseed oil in experimental animals.

Canola Oil benefit
The U.S. Food and Drug Administration say that canola oil is eligible to bear a qualified health claim on its ability to reduce the risk of coronary heart disease (CHD) due to its unsaturated fat content. The claim, which canola oil bottlers and makers of eligible products* may use on labels, states: Limited and not conclusive scientific evidence suggests that eating about 1 1/2 tablespoons (19 grams) of canola oil daily may reduce the risk of coronary heart disease due to the unsaturated fat content in canola oil. To achieve this possible benefit, canola oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains [x] grams of canola oil.