Last verified: 17 days ago
Canola Oil
Also known as: rapeseed oil, LEAR oil, low erucic acid rapeseed oil, Brassica napus oil
Evidence under review. — Not yet rated
Common cooking oil rich in unsaturated fats. May modestly suppress hunger hormones vs. saturated fats.
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What it does
Canola oil is a plant-based cooking oil derived from rapeseed, rich in unsaturated fatty acids including oleic, linoleic, and alpha-linolenic acid. In clinical trials, meals containing canola oil...
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Evidence quality
Evidence base hasn't been formally rated yet. See research below.
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Clinical dose
No established dose from provided studies
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Found in
What the Science Says
Canola oil is a plant-based cooking oil derived from rapeseed, rich in unsaturated fatty acids including oleic, linoleic, and alpha-linolenic acid. In clinical trials, meals containing canola oil produced lower post-meal ghrelin levels (a hunger hormone) compared to coconut oil, suggesting a modest appetite-suppressing effect at the hormonal level. It also showed relatively good oxidative stability during high-heat cooking compared to some other vegetable oils, though it still degrades with prolonged frying.
What It Doesn't Do
Not a weight loss supplement. No evidence it burns fat or boosts metabolism. Won't meaningfully improve heart health on its own based on these studies. Not a proven cognitive enhancer. The omega-3 content in soup form didn't significantly change appetite or food appreciation in older adults.
Evidence-Based Benefits
Lowers post-meal ghrelin levels more than coconut oil in people with cardiometabolic risk.
Weak EvidenceEffective at: 25-50g per meal
Supporting studies (click to view on PubMed):
Maintains lower oxidation levels than sunflower, soybean, and cottonseed oils during extended frying.
Weak EvidenceEffective at: No established dose
Supporting studies (click to view on PubMed):
Replacing regular cooking oil with canola-based blends does not harm liver or kidney function markers.
Weak EvidenceEffective at: Habitual dietary replacement
Supporting studies (click to view on PubMed):
Absorption & Bioavailability
Good — unsaturated fatty acids from canola oil are well absorbed; plasma oleic, linoleic, and alpha-linolenic acid levels rise measurably after consumption in clinical trials
Red Flags to Watch For
- Canola oil degrades significantly after prolonged high-heat frying (32+ hours), producing polar compounds and oxidation byproducts — avoid reusing frying oil repeatedly
- Individual genetic variation (e.g., FADS1 gene variants) may alter how your body metabolizes canola oil's fatty acids, meaning benefits may not apply equally to everyone
- Most studies in this dataset used canola oil as a placebo or control condition, not as the primary intervention — direct evidence for health benefits is limited
- Industrial uses (battery cooling, machining fluid) appear in the literature alongside food uses — ensure supplement-grade or food-grade sourcing
Products Containing Canola Oil
See how Canola Oil is used in these analyzed products:
Frequently Asked Questions
What does Canola Oil do?
Common cooking oil rich in unsaturated fats. May modestly suppress hunger hormones vs. saturated fats.
What is the effective dose of Canola Oil?
No established dose from provided studies
Is Canola Oil safe?
Canola oil degrades significantly after prolonged high-heat frying (32+ hours), producing polar compounds and oxidation byproducts — avoid reusing frying oil repeatedly
What doesn't Canola Oil do?
Not a weight loss supplement.
Research Sources
- PubMed
- NIH DSLD
This information is for educational purposes only and is not medical advice. Always consult a healthcare professional before starting any supplement regimen. Last updated: 2026-05-25