Canola oil is the third most popular vegetable oil globally, following soybean and palm oil. Its cost-effectiveness in food preservation has cemented its place in the kitchens of many households.
However, there are growing concerns about its safety. The same properties that make canola oil effective as a preservative—its resistance to insects and animals—should make us question its impact on human health.
Canola oil is derived mainly from two species of oilseed rape, Brassica rapa and Brassica napus, which are approved by the EPA for their pest-repellent qualities. These insecticidal properties have raised alarms about the long-term effects on human health.
Although canola oil can extend the shelf life of food products, emerging research suggests significant health risks. Prolonged consumption has been linked to cognitive issues, including memory loss and the formation of neurofibrillary tangles, a key marker of Alzheimer’s disease.
A study by the Lewis Katz School of Medicine at Temple University highlights these concerns. The findings indicate that long-term consumption of canola oil is detrimental to brain health. “Even though canola oil is a vegetable oil, we need to be cautious before considering it healthy,” said Dr. Praticò. “Based on the evidence from this study, canola oil should not be equated with oils that have proven health benefits.”
Animals exposed to canola oil in the study showed increased levels of amyloid plaques, which disrupt communication between brain neurons, leading to cognitive decline, inflammation, and psychological distress. Additionally, canola oil consumption has been associated with weight gain and various other health problems.
Canola oil’s pervasive presence in the food industry often goes unnoticed. Products at stores like Whole Foods and Trader Joe’s may contain canola oil in items such as pre-prepped salads, creamy dressings, and packaged goods. This oil’s ability to coagulate within the body can negatively affect metabolism and weight.
Beyond weight issues, canola oil poses risks to cardiovascular health. It has been linked to hypertension and stroke due to its contribution to blood coagulation and the increased fragility of red blood cell membranes, raising blood pressure and stroke risk.
Despite organic labels, consumers should carefully read ingredient lists to avoid canola oil. Opting for healthier alternatives is crucial for maintaining cognitive function, overall well-being, and long-term health.
