Canola oil shows heart health benefits

Canola oil is one of those foods in nutrition that does not have full support from a health perspective. It is an omega-3 oil (plant-based ALA, like that in flaxseed) and has seemed to be a good cooking oil in replace of the more omega-6 oils soybean, corn, peanut and the like. The other advantage of canola is that is has a fairly high smokepoint, unlike olive oil. Because of this it can be a good sauteing oil. I always use organic canola because the rapeseed, where canola is derived, can hold pesticides.

This recent study showed that over the course of 6 weeks, replacing a percentage of fats in the diet with canola oil lowered fibrinogen levels. Fibrinogen is a cardiovascular risk marker and portends a greater risk of blood clotting and therefore artery blockage. While this was not a study that proved that canola oil lowers heart attacks or death, it did lower a risk marker and so I will continue to promote canola oil as a healthful oil to cook with.

The key when it comes to fats is to lower the omega-6 fats in the diet and increase the omega-3s. Canola oil is one way, but increasing the intake of wild caught sockeye salmon, tuna, halibut, trout, ground flaxseed and walnuts should also be a part of your day.

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