Canola oil is low in saturated fat and contains both omega-6 and omega-3 fatty acids in a ratio of 2:1. If consumed it also reduces Low-density lipoprotein and overall cholesterol levels, and as a significant source of the essential omega-3 fatty acid is associated with reduced all-cause and cardiovascular mortality.[30] It is recognized by many health professional organizations including the Academy of Nutrition and Dietetics and American Heart Association.[31][32][33][34] Canola oil has been given a qualified health claim from the United States Food and Drug Administration due to its high levels of cholesterol-lowering fats.[35]
Canola refers to a cultivar of either Rapeseed (Brassica napus L.) or field mustard (Brassica campestris L. or Brassica Rapa var.). Its seeds are used to produce edible oil suitable for consumption by humans[1][2] and livestock.[3] The oil is also suitable for use as biodiesel.
Originally, Canola was bred naturally from rapeseed at the University of Manitoba, Canada by Keith Downey and Baldur R. Stefansson in the early 1970s,[4][5] but it has a very different nutritional profile in addition to much less erucic acid.[6] The name "canola" was derived from "Canadian oil, low acid" in 1978.[7][8] The name was coined partially to avoid the negative connotations of rape.[9] Genetically modified rapeseed is sometimes referred to as Rapeseed 00. A product known as LEAR (for low erucic acid rapeseed) derived from cross-breeding of multiple lines of Brassica juncea may also be referred to as canola oil and is considered safe for human consumption.[10]