Conola Oil

Canola oil is a vegetable oil made from the seeds of the canola plant. The plant is a cultivar of rapeseed, bred to have low levels of erucic acid and glucosinolates. It is processed to extract the oil, which is then refined, bleached, and deodorized.

Canola oil is used as a cooking oil and as an ingredient in many processed foods. Its neutral flavor and relatively high smoke point make it versatile for baking, frying, and sautéing. It is often found in salad dressings, mayonnaise, baked goods, and snack foods.

Canola oil is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of monounsaturated and polyunsaturated fats, including omega-3 fatty acids. JECFA has evaluated canola oil and established an acceptable daily intake. Some research suggests canola oil may have anti-inflammatory properties, while other studies have raised questions about its processing and potential effects on health. Evidence is mixed and ongoing.