Vegetable Oils: Canola Oil

Canola oil is a vegetable oil made from the seeds of the rapeseed plant. The name 'canola' is a portmanteau of 'Canadian' and 'oil, low acid'. It is processed by crushing the seeds to extract the oil, which is then refined and purified.

Canola oil is a versatile cooking oil used in a wide variety of foods. Manufacturers use it as a cooking medium, a base for salad dressings, and an ingredient in baked goods like cookies and cakes. Its neutral flavor and relatively high smoke point make it suitable for many applications.

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 benefits associated with its fatty acid profile, while other studies have raised questions about potential inflammatory effects, though evidence is mixed and often debated.