2.4 Health Effects
As discussed previously, canola oil is used as a cooking and/ingredient oil for food
consumption, while canola meal is generally used as animal feed; therefore, under
this section, health benefits of canola oil will only be discussed. The negative effects
associated with canola meal and its antinutrients have already been discussed in brief
in above section.
Canola oil is characterized by having low amount of saturated fatty acids (4–7%),
high amount of monounsaturated fatty acid (MUFA) (oleic acid: ~60%), and
appreciable amount of polyunsaturated fatty acids (PUFAs) (linoleic and
α-linolenic acid). The intake of saturated fatty acids has been positively linked
with increased risks of atherosclerosis and oxidation of cholesterol. Canola oil
contains approximately half of the saturated fatty acids than that of soybean oil,
olive oil, or corn oil. Hence, canola oil fits well with the recommendations of several
health regulatory agencies to decrease the dietary intake of saturated fatty acids. A
wide range of literature is available on the health benefits of consuming MUFA and
PUFAs individually and/or in the form of canola oil, which will be discussed in
further sections:
2.4.1 In Hypercholesterolemia
Appreciable research has been conducted on the effects of canola oil along with its
MUFA and PUFAs on the plasma and total cholesterol level in animals and humans.
In 2006, a randomized, crossover study was carried on 23 overweight,
hyperlipidemic men consuming canola and olive oil (control) for 6 weeks, and the
levels of triacylglycerides, total cholesterol (TC), LDL-C, and HDL-C were measured (Rudkowska et al. 2006). Canola group showed reduced levels of TC
(4.71 vs. 5.14 mmol/L), LDL-C (3.12 vs. 3.54 mmol/L), HDL-C
(0.89 vs. 0.93 mmol/L) and triglycerides (1.53 vs. 1.48 mmol/L) when compared
with olive oil group. In another study, the effect of canola oil consumption was
evaluated on 36 hypercholesterolemic and/or hypertriglyceridemic subjects for a
longer duration (4 months) (Bierenbaum et al. 1991). The subjects consumed 30 ml/
d canola oil as a replacement of edible oil taken in usual diet. Results showed
significantly ( p < 0.025) reduced level of LDL-C from 173 Æ 9.0 from
160 Æ 10 mg/dL in blood serum. However, no significant changes were observed
in total cholesterol, HDL-C and triglycerides level (Bierenbaum et al. 1991). Similarly, Gulesserian and Widhalm (2002) evaluated the effect of rapeseed oil-based
diets in 17 children and young adolescents (male ¼ 6, female ¼ 11) with familial
hypercholesterolemia. The patients received low-fat/low-cholesterol diet having
15 g/d (8–23 g/d) rapeseed oil for first 2 months following 22 g/d (15–30 g/d) for
further 3 months. Expected results were obtained with a decrease of 28% in serum
triglycerides level (from 181 Æ 61 to 85 Æ 40 mg/dL), 6% in LDL-C level (from
2 Rapeseed/Canola (Brassica napus) Seed
59
As discussed previously, canola oil is used as a cooking and/ingredient oil for food
consumption, while canola meal is generally used as animal feed; therefore, under
this section, health benefits of canola oil will only be discussed. The negative effects
associated with canola meal and its antinutrients have already been discussed in brief
in above section.
Canola oil is characterized by having low amount of saturated fatty acids (4–7%),
high amount of monounsaturated fatty acid (MUFA) (oleic acid: ~60%), and
appreciable amount of polyunsaturated fatty acids (PUFAs) (linoleic and
α-linolenic acid). The intake of saturated fatty acids has been positively linked
with increased risks of atherosclerosis and oxidation of cholesterol. Canola oil
contains approximately half of the saturated fatty acids than that of soybean oil,
olive oil, or corn oil. Hence, canola oil fits well with the recommendations of several
health regulatory agencies to decrease the dietary intake of saturated fatty acids. A
wide range of literature is available on the health benefits of consuming MUFA and
PUFAs individually and/or in the form of canola oil, which will be discussed in
further sections:
2.4.1 In Hypercholesterolemia
Appreciable research has been conducted on the effects of canola oil along with its
MUFA and PUFAs on the plasma and total cholesterol level in animals and humans.
In 2006, a randomized, crossover study was carried on 23 overweight,
hyperlipidemic men consuming canola and olive oil (control) for 6 weeks, and the
levels of triacylglycerides, total cholesterol (TC), LDL-C, and HDL-C were measured (Rudkowska et al. 2006). Canola group showed reduced levels of TC
(4.71 vs. 5.14 mmol/L), LDL-C (3.12 vs. 3.54 mmol/L), HDL-C
(0.89 vs. 0.93 mmol/L) and triglycerides (1.53 vs. 1.48 mmol/L) when compared
with olive oil group. In another study, the effect of canola oil consumption was
evaluated on 36 hypercholesterolemic and/or hypertriglyceridemic subjects for a
longer duration (4 months) (Bierenbaum et al. 1991). The subjects consumed 30 ml/
d canola oil as a replacement of edible oil taken in usual diet. Results showed
significantly ( p < 0.025) reduced level of LDL-C from 173 Æ 9.0 from
160 Æ 10 mg/dL in blood serum. However, no significant changes were observed
in total cholesterol, HDL-C and triglycerides level (Bierenbaum et al. 1991). Similarly, Gulesserian and Widhalm (2002) evaluated the effect of rapeseed oil-based
diets in 17 children and young adolescents (male ¼ 6, female ¼ 11) with familial
hypercholesterolemia. The patients received low-fat/low-cholesterol diet having
15 g/d (8–23 g/d) rapeseed oil for first 2 months following 22 g/d (15–30 g/d) for
further 3 months. Expected results were obtained with a decrease of 28% in serum
triglycerides level (from 181 Æ 61 to 85 Æ 40 mg/dL), 6% in LDL-C level (from
2 Rapeseed/Canola (Brassica napus) Seed
59