A Canola Oil Research Directory compiled by the Canola Council of Canada lists studies published in peer-reviewed scientific journals about the health benefits of canola oil. Significant findings include:
Canola oil can help control blood glucose and lower “bad” LDL cholesterol in people with type 2 diabetes when included as part of a low-glycemic index diet.
Canola and high-oleic canola oils can lower abdominal fat and blood pressure when used in place of other selected oil blends in a heart-healthy diet for weight maintenance.
Canola oil consumption substantially reduces total and LDL cholesterol levels and improves insulin sensitivity when used in place of saturated fat as well as increases levels of tocopherol (vitamin E) compared with other dietary fat sources.
Canola oil can help consumers meet dietary fat recommendations (less than 10 percent saturated fat from total daily calories, minimal trans fat and no more than 300 mg of cholesterol per day) and can be included in a diet designed to reduce cholesterol.
Compared with high-saturated fat or typical Western diets, canola oil-based diets can reduce total and LDL cholesterol in healthy people and those with high cholesterol, reducing the risk of heart disease.
With 61 percent monounsaturated fat, canola oil may prevent the oxidation of LDL cholesterol. Oxidized LDL may contribute to inflammation in the arteries and heart disease risk.
Canola oil may promote immune and cardiovascular health through its anti-blood clotting and anti-oxidative effects.
Early research indicates the potential for canola oil to protect against breast and colon cancers.
Research in the United States, Canada and China shows that including canola meal in dairy cow rations increases milk production by up to 1 liter per cow per day. This is likely at least partly due to methionine — an essential amino acid used to make protein — that canola meal supplies.