Dietitian: Canola oil reduces inflammation levels 0 8

Canola oil, like other vegetable oils, contains saturated and unsaturated fatty acids. It includes monounsaturated acids, such as omega-9, which are characteristic of olive oil, as well as polyunsaturated ones—omega-3, similar to those found in flaxseed oil. The amount of saturated fats in canola oil is relatively low—usually no more than 14 percent. Due to this composition, the product is considered beneficial for cardiovascular diseases: it strengthens blood vessels and the heart muscle, reduces inflammation levels, and may improve tissue sensitivity to insulin, which is important in insulin resistance and diabetes prevention.

However, this refers to low-erucic acid canola oil. Previously, canola oil was considered harmful due to its high content of erucic acid, which could negatively affect the heart muscle. Today, as a result of breeding, varieties of rapeseed with minimal content of this acid are produced, making modern canola oil safe and widely used in nutrition.

For cooking, canola oil is used even more often than others, as it has a high smoke point and produces fewer carcinogens when heated. In this regard, it is favorably distinguished even from refined olive oil, which is suitable for frying but more expensive and more prone to smoking.

Nevertheless, it is important to remember that frying, according to doctors, especially deep frying in any oil, remains a harmful way of cooking, so it should be minimized as much as possible. However, if frying is necessary, canola oil will be one of the most suitable options.