High Oleic Canola Oil High Oleic Soybean Oil

High oleic canola and soybean oils are types of vegetable oils that have been bred or modified to contain a higher percentage of oleic acid, a monounsaturated fat. They are produced through standard agricultural and refining processes similar to conventional canola and soybean oils.

These oils are used in food manufacturing for their stability and functional properties, particularly in products where a longer shelf life and resistance to oxidation are desired. They are often found in baked goods, snacks, and liquid products like coffee creamers.

High oleic canola and soybean oils are generally recognized as safe (GRAS) by the FDA for use in food. They are a source of monounsaturated fats, which are considered a healthier fat option compared to saturated and trans fats. Regulatory bodies like JECFA and EFSA have evaluated fats and oils, and these specific types are considered safe when consumed as part of a balanced diet. Evidence suggests that replacing saturated fats with monounsaturated fats can have positive effects on heart health.