New year, new you? The Dietary Guidelines for Americans 2020-2025 were issued just in the nick of time for any diet- and health-related resolutions you may have. As usual, canola oil is recommended as an oil high in unsaturated fats. The U.S. Canola Association (USCA) submitted comments to the Dietary Guidelines Advisory Committee (DGAC) in June 2019. Read More »
Articles under Nutrition
By Johann Tergesen
With an expected additional 2 billion people on earth by the year 2050 and consumers already demanding more plant-based foods, now is the perfect time to bring to market nutritious and great-tasting canola protein ingredients. Burcon NutraScience, a global technology leader in the development of plant-based proteins, has been perfecting its food-grade, non-GMO canola proteins for the last 20 years. This December, they will become a reality. Read More »
By Angela Dansby
Canola oil, you are both healthful and useful, good for my heart and my cooking. Here are 10 reasons I love you … you are:
- Low in saturated fat. You have the least saturated fat of all culinary oils – less than half that of olive oil. No wonder the U.S. Food and Drug Administration authorized a qualified health claim that just 1 1/2 tablespoons (14 grams) of you per day reduces the risk of heart disease when used in place of sources of saturated fat.
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From proof of health benefits to reports on canola production in Canada, Australia and Brazil to ways to improve growing canola in various U.S. regions, the 5th National Canola Research Conference (NCRC) “planted” great facts and stats in Baltimore, Md., Nov. 5-6, 2018. It was held again in conjunction with the American Society of Agronomy (ASA) and Crop Science Society of America (CSSA) Annual Meetings. Here’s a round-up of some presentations:
On Nov. 19, 2018, the U.S. Food and Drug Administration (FDA) authorized a qualified health claim that consuming the monounsaturated fat oleic acid in edible oils, such as high-oleic canola oil, may reduce the risk of coronary heart disease. After reviewing available scientific evidence, the FDA now allows the use of the following two claims associating consumption of edible oils containing at least 70 percent of oleic acid per serving and reduced risk of heart disease:
Omega-3 fatty acids are in high demand. Research has shown that some of their nutritional benefits include decreasing triglycerides and the risk of abnormal heartbeats, even slightly lowering blood pressure levels. But the heightened demand continues to pressure wild fish populations that are harvested to produce fish meal and fish oil for aquafeed – these are the primary sources of omega-3 fatty acids used to grow healthy (and tasty) salmon. That’s where Cargill, BASF Plant Science and Montana agriculture come in.
On Jan. 7, the U.S. Departments of Agriculture and Health and Human Services issued the Dietary Guidelines for Americans 2015-2020 (Eighth Edition). Happy New Year! That’s at least true for the minority of Americans currently meeting the guidelines and inspiration for the rest.