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Olive Oil vs. Canola Oil: Fat Profiles

Updated on June 2, 2010

I'm the first to admit that I swear by olive oil. It's pretty much the only oil that I cook with and I've tried all different kinds of olive oil to find what I like. But I'm also the first to admit that it's just a personal preference. I know that some people find the taste of olive oil to be too strong, especially for cooking certain kinds of foods, and so they prefer a canola oil or vegetable oil in place of the olive oil. I'm not likely to change my mind on the topic anytime soon since I've spent a lot of time figuring out what I like about olive oil. But I'm willing to open my mind long enough to see what the differences are between olive oil and these other oils, at least in terms of my health.

In doing my research into the different oils, I found that the main thing that's different between the two of them is the fat that they contain. And since I do like to try to keep my good fats up and my bad fats down, I figured it was worth learning some more about this. It took me a little while to find the information that I was seeking. The problem turned out to be that both canola oil and olive oil are basically filled with "good fats", the monounsaturated fats that are considered to be the healthy kind of fat that your body can use.

Since both canola oil and olive oil have these "good fats", most people think that the two kinds of oils are basically the same in terms of their health benefits. But I continued to do my research, and I found out some of the nuances that make canola oil and olive oil different. Olive oil generally has a higher proportion of these "good fats", up to about a third more than would be found in a comparable amount of canola oil. But it turns out that olive oil also has a higher proportion of the saturated fats that are the "bad fat". Canola oil and olive oil both have low levels of saturated fat in comparison with other oils but the amount in canola oil is lower, sometimes considerably so.

So that had me a little bit confused. Mostly, I was thinking that canola oil was looking to be healthier than olive oil because it has less fat in general and less of the "bad fat" than olive oil has. But then I looked into the issue even further and I found out that canola oil has considerably more polyunsaturated fat than olive oil, enough to make a huge difference between the two oils. While polyunsaturated fats aren't necessarily "bad fats", it's better to have less of them than more. And while we're on the topic of having more fat, canola oil also has some additional fats in there that are really bad trans fats.

So, I was open minded and I did my research but as far as I'm concerned, olive oil is still the way to go. It might have a little bit more of the bad fats but it has less fat in general than canola oil does and it doesn't have the really bad stuff. If I was someone who used a lot of butter, then I could see the benefit of switching from that to canola oil. As far as the oils go, it's not a bad one. But I'm sticking with olive oil.


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  • profile image

    Michael Smith 5 years ago

    You're an idiot. The same kind of idiot that tells people that vegetable oils are good for you, and saturated fat is bad. Oh really. Is that why we need it for optimal cellular function, as all of our cells are comprised of it? And vegetable oils are made using a process called HYDROGENATION, which oxidises the usually healthy polyunsaturated fats found in the seeds used to extract the oil, and it turns them rancid. we then eat this shite! Get your facts right before you mention muck like canola oil in the same breath as olive oil.

  • profile image

    Barbara Danaher 6 years ago

    I had a recipe that gave me the amount of Canola Oil to use instead of saoid fats, and I have misplaced the recipe. Do you have any charts for the conversion of an amount of oil to fats.

  • profile image

    mjd 6 years ago

    Devon Redmond: Right on!! I say, forget the canola, use some olive and dive head first into the butter, lard, coconut oil and tallow.

  • profile image

    JNova 6 years ago

    A couple of points you may have missed. As another blogger pointed out, Polyunsaturated Fats come in two variety, Omega 3's and Omega 6's. This is where Canola Oil outperforms Olive Oil. Olive Oil has a 1:10 n3 to n6 ratio, whereas Canola Oil is about 1:2.2 (Flax oil beats everything in this regard hands down). Personally I use Olive Oil raw on salads and such, but cook with Canola Oil, because Olive Oil has a lower flash point and can therefore 'burn' more easily than other cooking oils. Either way, both oils are among the best oils that you can use because of the higher levels of Omega 9's or monounsaturated fat. n9 has been shown to decrease bad (LDL) cholesterol. Both n3 and n9 reduce inflammation, whereas n6 increases it. But it should be noted that; 1) your body is capable of producing some n9 itself even converting it from some types of saturated fats, whereas n6 and n3 (polyunsaturated fats) are considered essential because you cannot produce them - they have to be supplemented in your diet, and that 2) n6 and n3 compete for the same enzymes in the body, so you do need to keep that ratio as low as possible. Experts don't exactly agree on the ratio but generally anything 1:4 or less is considered desirable, whereas the average American diet may range from 1:11 to 1:50!

  • rajan jolly profile image

    Rajan Singh Jolly 6 years ago from From Mumbai, presently in Jalandhar,INDIA.

    Hi Kathryn Vercillo, this is a very good hub with a lot of research.

    Your link to good fats vs bad fats probably answers the question which is better, canola or olive oil.

    I would go for olive oil.

    I am including a link to this hub in my hub on benefits of olives and olive oil.

  • profile image

    debbie hunter 6 years ago

    I used olive oil for five years during my weight loss plan. My cholesterol went no where even though the pounds were. I switched to canola oil and my total cholesterol went from over 230 to 150 in less than a year and a half.

  • profile image

    Steve Bergman 6 years ago

    """Saturated Fats do no make us fat, and eating fewer of them has never prevent heart disease/death...Take the blinders off, stop listening to what the FDA or government..."""

    I used to waste my time arguing with foolish and ignorant folks who say things like the above quoted material. But then I decided that it's probably better to simply let them die, for the good of the gene pool. Go ahead, Devon. Eat all the saturated fats you want. Trans-fats are yummy, too. Dig in.

  • profile image

    sidarth 6 years ago

    M 30yrs old male recently i have checked my lipid profile and my cholesterol level is 231, triglycerides 434, HDL 50 & LDL 129,I was really confuse so i started researching for diet and i found canola oil is the best oil as it contain omega3 and omege6 which help to reduce the bad cholesterol(LDL)and increase the good cholesterol(HDL)so i have started using the canola oil from lets see what gonna be the result after a month. So guys after a month we will see how low my cholesterol is and we will find our result whether conala oil is better and healthier then olive oil.

  • profile image

    Devon Redmon 6 years ago

    Everyone is far off kilter, as was I. Saturated Fats do no make us fat, and eating fewer of them has never prevent heart disease/death. In fact, new studies show that someone prone to heart disease who restricts "saturated fats" tends to have a much much greater risk of dying of a heart attack. God made meat taste like meat for a reason. We need to quit eating these man made foods (bread, cereals, vegetable oils, pasta, flour, etc.) and begins to take on the natural veggies and naturally fattening foods! FYI, anyone that wants to contest, you're walking into a battlefield, I research this stuff all day every day, and I am armed with ungodly amounts of studies and research. The point is not me trying to discredit anyone here. Just trying to take the blinders off. Having a degree in medicine, or being a Dr. discredits your opinion even more so, because unfortunately, you learned the wrong information regarding what causes heart disease (due to the Food and Drug Administrations, claims and beliefs, and were forced to know these "facts" to become a Doctor)

    Take the blinders off, stop listening to what the FDA or government is telling us is good for us. Realize that we are being tricked a swindled with our health. Self Education is Key, and knowledge is power.

    In regards to cholesterol and heart disease. Never has there been a study that has shown a single drop of evidence that taking medication to reduce cholesterol levels, has prevented worsening or death in patients with heart disease. True fact. In fact, there is more evidence that taking these drugs, and reducing your LDL. Can cause more stress, and increase risk of death. Why are these the most prescribed drugs in the nation? hmmm.

  • profile image

    an idiot 6 years ago

    Kathryn Vercillo is missing a large chunk of knowledge, because this error "While polyunsaturated fats aren't necessarily "bad fats", it's better to have less of them than more" is NOT a common grammar slip.

    I am usually not this critical or subjective, but when it comes to advising health, you NEED TO KNOW enough before beginning to impart your views like it is fact.

    This is more true:

    An increase in polyunsaturated fats (as a percentage of total fat) has been proven to reduce cholesterol-related morbidities. Put simply, bad cholesterol (LDL) is the end problem which we need to be aware of, as that is what is deposited into your arteries, causing atherosclerosis etc. Unsaturated fat consumption corresponds to LDL levels. HDL is equivalent to good fats, which actually remove lipoproteins from your arteries, protecting you from atherosclerosis. Polyunsaturated fat consumption corresponds to HDL levels. The more HDL the better. It has a net positive effect. There is no such thing as too much HDL. Your cholesterol is usually measured with three measurements - LDL, HDL and HDL/LDL ratio. The ratio is THE MOST important figure. The only reason you should not over-consume HDL is because it is still an energy source, and therefore may contribute to obesity, and obesity is associated with the body producing more LDL, therefore reducing your overall ratio.

    As a medical student, my knowledge is very limited, but in contrast to this (and many other) self-proclaimed internet health advisors, I do not release blog posts that are popular enough to come up on the first page of Google. The information above is very very simplified conclusions drawn from peer reviewed articles, but don't even take my word for it, I've listed no sources. You need to confirm everything for yourself - AND NOT ON GOOGLE!

  • profile image

    qumbcurnee 6 years ago

    After having gone through ALL the observations above and after having consumed BOTH olive oil and canola oil for years, i have come to the conclusion that of the total oil that you consume daily, divide it as follows: 60% olive oil and 40 % canola oil. All of us will win hands down Howzzat?

  • profile image

    fatsfad 6 years ago

    dizzyfingers: your body uses cholesterol and fats as building blocks for hormones. this is cholesterol produced within the liver not cholesterol produced due to high intake of dietary saturated fats.high saturated fats leads to an increase in 'bad cholesterol' or LDL cholesterol.

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    good2go 6 years ago

    Truth be told, we have missed the point that in our post-industrial society, we have achieved an IMBALANCE between the intak of omega 6 relative to omega 3 fatty acids. Years ago, the ratio was 2:1 to 4:1 (omega 6 to omega 3). Now, with the everpresence of cheap GMO corn and other veg. oils, the ratio is more like 20:1. The O6's are pro-inflamatory (cause inflamation), while the O3's are anti-inflamatory. Most disease processes have their basis in inflamation. Cut way back on O6 and supplement with O3! Research this folks..., your health is worth it! This if far more important that olive vs canola.

    That said, the much better oil is EVOO with it's high % MUFA's. Canola is mostly from GMO rapeseed, and highly processed. Flax and hemb oils EFF profiles and excellent too.

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    tyna 6 years ago

    canola doesn'thave trasns fat. trans fat is found in some oils made from tropical plants (hydrogenated oils). not the case of canola.

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    eudociadavis 7 years ago

    Great Research,thanks for useful information.

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    Natasha 7 years ago

    No one will ever convince me otherwise to use chemically-processed Canola Oil. No way, no how. I only cook with and eat Cold-Pressed Extra Virgin Olive Oil.

    Also, scientists found that the phenols in olive oil have very potent antioxidant effects. Remember: IT'S THE PHENOLS FOUND IN OLIVE OIL - NOT FATS - THAT ARE RESPONSIBLE FOR OLIVE OIL'S BENEFITS.

    It's the rich supply of phenols in extra virgin olive oil, rather than its monounsaturated fatty acids, that are responsible for its anti-inflammatory, antioxidant and anticoagulant benefits.


  • profile image

    David 7 years ago

    Canola seeds start with zero trans fat. Even expeller pressed canola oil is not appetizing, though, so it is bleached and deodorized. These processes involve heat and result in the formation of trans fat, although if it is done just right there will be very little. Using canola for frying does the same thing. Read the studies! This study showed up to 4.2% trans fat in non-hydrogenated supermarket canola:

    Canola can be safe and healthy, but it can also have a lot of trans fat. You don't know what you are really getting in that bottle!

  • profile image

    dizzyfingers 7 years ago

    Are you aware that your body manufactures your hormones from saturated fats, including animal fats? So...saturated fats are critical to human health.

  • profile image

    Anuj 7 years ago

    I am using Canola oil ....and believe me ...its the best cooking oil ....better than oilve oil . Canola is light and crisp ..and can be used for baking as well as frying ...

  • profile image

    Sean 7 years ago

    ANY oil extracted with high heat, hexane extraction, bleached, deodorized and essentially stripped of any and all potential healthful properties is responsible for CVD which affects 2/3 north americans.

    all oils are not created equal.

    Canola oil that is Expeller Cold pressed, Unrefined, using Certified Organic, GMO-Free Seeds will not contain any trans fats, contains the lowest amount of saturated fat of virtually any oil and is a great source of omega-3 & 6 EFA's (Omega-9 is a non-essential fatty acid and our awareness of this oil can be credited to the mass marketing of the olive oil industry)

    Sourcing locally produced/grown food allows one to better understand where their food comes from, how it is produced, who is making it. Large corporations are responsible for stripping foods of nutrients which can interfere with long shelf life.

    Choose Expeller Cold Pressed and Unrefined Oils, choose foods that can expire and of course eat them before they do!!!

    For cooking oil I choose Canola Oil, for Salad Oils I choose Flax or Hempseed Oil, by far the most nutritious oil for human consumption.

  • profile image

    mercman 7 years ago

    Wow, this can go on forever...just like the chicken or the egg story!

    Based on the findings, how about we all agree to disagree that OLIVE OIL is best for adding to food as flavoring or fast cooking, and CANOLA OIL is best for frying due to the higher burn tolerance!

    Over all, a great research topic, AWESOME job to all who did their own research.

    and now here's the answer to the chicken or the egg:

    "A chicken and an egg where having sex, then after a few minutes the egg rolled over...and the chicken said...Well, we NOW KNOW WHO CAME FIRST!!!"

  • profile image

    Olive Oil - What happens when cooking with it? 7 years ago

    Well, I went through all the writings and they all offer great information. I am, however, wondering what happens to olive oil when cooking with it and why Canola oil is better for cooking. It appears that Canola oil has a higher burn tolerance which keeps most of what is in the oil in tact. What happens to the Olive Oil when cooking with it. Does it just loose the health properties or does something more break down to cause the olive oil to be a terrible choice when cooking with it?

  • dawnM profile image

    Dawn Michael 7 years ago from THOUSAND OAKS

    love the topic and your article, I use olive in place of butter, on my salads and drizzle on my veges, but I though that if you cooked oilve oil it lost it's natural healthy properties? Maybe someone knows, so I have been cooking with canola.

  • profile image

    Bob 7 years ago

    Interesting topic. For me the point is that we are not yet well undestood how the human body works, and the relationship of causes/effects for the various substances.

    One interesting observation: in Italy, one of the Extravirgin Oil bottle showed in the article costs $4.51 while in US costs $19.99 !!!! I could expect that if the good Extravirgin oil of olive could cost as much as in Italy, probably there would be much more people using it. At the current price, in US, it is a very exclusive product, and it could not be afforded by many families and people.

  • profile image

    James 7 years ago

    Each fat has its adv/disadvantages. And it is also a matter of proportions. Take a look at the profile of fats in mother's milk. Saturated fats, by themselves are NOT the cause of any health problems.

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    Kyln 7 years ago

    Do not fall into the hype which is put out by traditional medicine regarding the promotion of canola oil (rapeseed) as superior due to its concentration of monounsaturated fatty acids. Olive oil is far superior and has been around for thousands of years. Canola oil is a relatively recent development and the original crops were unfit for human consumption due to their high content of a dangerous fatty acid called euric acid.

    If the taste of olive oil is a problem, or if you are frying or sautéing food, then you should consider coconut oil. Many nutritionally misinformed people would consider this unwise due to coconut oil's nearly exclusive content of saturated fat. However, this is just not the case. Because it has mostly saturated fat, it is much less dangerous to heat. The heat will not tend to cause the oil to transition into dangerous trans fatty acids.

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    False Article 8 years ago

    Polyunsaturated fats include the Omega 3's and 6's that our bodies need. These fats help reduce the risk of Cardiovascular disease, helps with neurological funtion etc. Canola oil contains more polyunsaturated fats. Get your facts straight.. polyunsaturated fats aren't bad!

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    Erik 8 years ago

    If I remember correctly, %80 of rapeseed is GM. That scares me. I think I'll stick with olive oil.

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    mario 8 years ago

    whatever. the healthiest diets are from the mediterranean. people there are healthy, happy. their skin is beautiful and their organs healthy. canola oil is just another example of american rejection of natural food for industrially created nutrition.

  • Gypsy Willow profile image

    Gypsy Willow 8 years ago from Lake Tahoe Nevada USA , Wales UK and Taupo New Zealand

    It is all a bit confusing but for me Olive oil wins hands down

  • profile image

    oz_smurf 8 years ago

    I'm still confused!! Have always believed olive oil was the way to go, but now......I will ask the dietitian at work and see what she says!!

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    krys2fur 8 years ago

    If some of you say that canola oil is bad for you, then why is it used as the main cooking oil in Okinawa, where the longest living people live. This is page 72 of the Okinawa Program book found on Google books. Please inlighten me.

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    Thor 8 years ago

    Canola oil contains from 2% to 4% TRANS FAT that is lethal to human beings!

    The trans fat comes from processing canola oil to get rid of bitter acid in in.

    Like lead there is no safe level of trans fat.

    Trans fat can cause Insulin resistance, CVD, all kinds of bad things. The mechinism is that trans fat can replace normal omega-6 and omega-3 PUFA in cell receptors only they do not work.

  • melbel profile image

    Melanie Shebel 8 years ago from Midwest USA

    Wow! Very interesting! I've always liked olive oil more. Thank you for sharing and congrats on the hub ranking of 100!

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    david Tran 8 years ago

    I would contend that canola oil having more polyunsaturated fat is a good thing rather than a bad thing, and for me, puts canola oil on equal ground with olive oil.

    Olive oil may be healthier by a small margin but canola oil is in higher leagues in terms of versatility is cooking.

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    pat 8 years ago

    The answer is USE BOTH. Olive oil has a higher concentration of monounsaturated fat, but canola has omega-3 fatty acids.

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    cciullo225 8 years ago

    I am a nutrition major at FSC, and everything you said is completely false. In fact it's completely oposite from the truth.Canola oil has almost three times as much omega-3 and omega-6. It also has about half the saturated fat and a higher percentage of mono-unsaturated when compared to olive oil. Don't buy into the media, just because canola oil doesn't have news reports and isn't heavily researched, doesn't make olive oil the better of the two.

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    You are so wrong 8 years ago

    I love how this article is based completely on a biased opinion of the writing and other commentators. As many have already pointed out, check your facts.

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    John Hrvatska 8 years ago

    At Dr. Ornish says the following.

    "Studies comparing the effects of canola oil versus olive oil show that canola oil consumption results in lower LDL cholesterol levels. This is not surprising, since olive oil contains approximately 14% saturated fat, whereas canola oil has much less. It's clear that olive oil is a healthier fat than many others, but not as healthful as canola oil or fish oil."

    "A study by Dr. Robert Vogel in the Journal of the American College of Cardiology found that olive oil significantly reduces blood flow to different parts of your body, whereas canola oil and salmon do not. This measure of blood flow, called flow-mediated vasodilation (FMD), is a standard, well-accepted test by the American Heart Association and others. In this study, blood flow (FMD) was reduced by 31% after an olive-oil meal but was not reduced by a meal with a similar amount of fat from canola oil or salmon, probably due to the higher content of the protective omega-3 fatty acids in canola oil and salmon."

    It seems pretty clear that when you get past theories about how the different types of fats in olive and canola oils will affect the body, in actual controlled testing canola oil comes out on top. I'll take actual test results over theory any day. When reality conflicts with theory it's time to look at modifying the theory.

  • profile image

    oil_is_just_fat 8 years ago

    According to my bottles of olive and canola oils they both contain 14g of fat per Tbsp. It's incorrect to claim that one oil contains more or less "fat in general" than another.

  • michelle.dragon99 profile image

    michelle.dragon99 8 years ago

    olive oil is much more better than other oils...i agreed with your research Kathryn:)

  • profile image

    Sweeti 8 years ago

    Yes right olive oil is very beneficial for health.. it reduces risk of cancer.

  • metaphysician profile image

    metaphysician 8 years ago

    Thanks for pointing out the difference between canola oil and olive oil. And with the feedback from other hubbers, I could conclude that olive oil is above canola oil.

  • Muse Peggy profile image

    Muse Peggy 9 years ago

    Is it true or not that Canola Oil is from the rape seed plant? If it is and that is also the source plant for mustard gas then maybe this oil really isn't that great. I'm always trying to find the 'source' for the 'expert' information out there because there is a lot of money spent trying to convince us to do the wrong things. I was a kid in the 60's and there was a huge push by the lobbyists and marketing people to use margarine instead of butter when we really would have been much better off using butter. Frankly I am into more natural, original foods and anything invented and made better by chemistry scares me. I might be wrong but I use Olive Oil and even bake with it using the 'light flavored'. I haven't used any Canola oil or any products with Canola oil in them for years now.

  • Jen's Solitude profile image

    Jen's Solitude 9 years ago from Delaware

    Thanks for your research. My husband has been trying to slowly wean me off Canola oil in favor of olive oil, he'll be glad to hear I read your article. :D


  • profile image

    Christopher Cody 9 years ago

    Hi,That's an awesome article you have on

    Olive Oil

    , my friend!

    By the way, thanks for dropping by at my article! see ya!

  • techindustry profile image

    techindustry 9 years ago

    They you for the great topic. I too love olive oil, but I just can't bring myself to use olive oil when cooking eggs in the morning or baking desert bread. Other than that though, I use olive oil in EVERYTHING...I LOVE IT!

  • profile image

    ywliu 9 years ago

    The danger of canola oil on blogspot is an Internet hoax, circulating for more about one decade.

  • profile image

    mike 9 years ago

    When was the last time you deep fried a turkey in olive oil?

  • profile image

    Dave Ming cheng 9 years ago

    Great Article! Yet...find out how dangerous canola oil here

  • profile image

    bottom line 9 years ago

    If we all eat a lot less fat like we shoul, then you can just go for taste and not worry about it.

  • profile image

    kNOwYourFacts 9 years ago

    Check out this article on webmd (

    "We expected there to be no detrimental effects at all because they were all good oils. What we found is that two were good and one was not -- olive oil. Olive oil impaired vascular function just like a Big Mac or fries or Sara Lee cheesecake,"

    Vital Information:

    In a small study comparing different types of oil, olive oil was found to be potentially damaging to blood vessels, while canola oil and fish oil were not harmful.Canola oil and fish oil contain omega-3 fats, but olive oil contains omega-9 fats.One expert cautions that more studies on a larger number of people are needed before these results can be confirmed.

  • profile image

    Confused 9 years ago

    Hi, Kathryn,

    These lines in your article misrepresent the facts: "But then I looked into the issue even further and I found out that canola oil has considerably more polyunsaturated fat than olive oil, enough to make a huge difference between the two oils. While polyunsaturated fats aren't necessarily "bad fats", it's better to have less of them than more."

    Polyunsaturarted fats are one of the best fats you can have. See reference on written by medical doctor.

    You may want to look into the different kinds of facts again.

    Healthy fats: Polyunsaturated (including omega-3), monounsaturated

    Harmful fats: trans fats, saturated fats, dietary cholesterol

  • profile image

    mark 9 years ago

    canola oil contains higher then average amounts of long-chain fatty acids, and thus all benefits are neutralized.

    and because of the long-chain fatty acids heating it to make the taste more palatable causes a higher then averige (sunflour/olive oil) Transfatty acids amount which also according to the FDA shouldn't be consumed on a daily basis in high-doses.

    canola oil doesn't have transfat but as i said before it contains long-chain fatty acids which when cooked are turned into transfat.

    the fda is pretty well versed when it comes to food safety.

  • profile image

    Jenny 9 years ago

    Thanks that was very usefull =)

  • profile image

    Smr15012 9 years ago

    I beg to differ, just a bit. According to this article Canola Oil has no trans fat. This came from{E621F2EA-3B81-4A18-B7D3-10B042988CBC}

    Healthy Oil May Help Reduce the Risk of Cardiovascular Disease

    WASHINGTON, DC – Canola oil is now 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 U.S. Food and Drug Administration announced today. 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 1½ 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.

    “The type of fat consumed is as important as the amount,” said John Haas, president of the U.S. Canola Association (USCA). “Availability of this claim will promote public health by informing consumers about a simple, affordable and convenient strategy to reduce their risk of cardiovascular disease. The claim may also encourage food manufacturers and food service providers to substitute canola oil for other oils with less favorable nutritional profiles.”

    Canola oil is high in healthy unsaturated fats (93%), free of cholesterol and trans fat, and the lowest in saturated fat (7%) of any common edible oil. This composition helps reduce the risk of CHD by lowering total blood and low-density lipoprotein (“bad”) cholesterol, according to Guy H. Johnson, PhD, who wrote the qualified health claim petition on behalf of the USCA.

    “There is ample scientific evidence to demonstrate these benefits from the unsaturated fats in canola oil,” he said. “By using it in place of other common edible oils, consumers can increase their compliance with the latest dietary recommendations.”

    In addition, canola oil is multi-functional with a high smoke point, neutral taste and light texture.

    “The lack of consumer barriers to using canola oil at the table and in cooking with respect to cost, taste, convenience and availability makes it very attractive,” Johnson concluded.

  • stevemark122000 profile image

    stevemark122000 9 years ago from Southern California

    Olive is definetely the better choice. I've been using it for years.

  • lifestar profile image

    lifestar 10 years ago from New York

    Hey, great reasearch and interest of the topic. As I began trying to eat and exercise to improve my health found the the world of "oil" to be a bit confusing also at first. Olive oils is definitely where it's at, and it's all about monounsaturated fats as you mentioned.

  • profile image

    bri 10 years ago

    so true!


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