The Origin Story: From Rapeseed to Canola
To understand whether modern canola oil contains erucic acid, it's essential to look at its history. Canola was developed in Canada during the 1960s and 1970s through selective plant breeding. At the time, the original rapeseed plant contained high levels of two undesirable components: erucic acid and glucosinolates. For human consumption, high levels of erucic acid were a health concern, while glucosinolates negatively impacted animal feed. Scientists, including Baldur Stefansson and Keith Downey, worked tirelessly to create a new cultivar with significantly lower levels of these compounds. The resulting oil from this new breed of rapeseed was called "canola," a contraction of "Canadian oil, low acid". This innovation transformed rapeseed into a globally recognized, edible vegetable oil.
The Defining Difference: Canola vs. Rapeseed Oil
It is a common misconception that canola oil and rapeseed oil are the same. While canola is derived from the rapeseed plant, the key difference lies in the breeding and chemical composition. The term "canola" refers specifically to low-erucic acid rapeseed (LEAR) oil, distinguishing it from high-erucic acid rapeseed (HEAR) oil used for industrial purposes. To be legally classified as canola, the oil must meet specific international standards, with a maximum erucic acid content of 2% or less. In practice, the erucic acid content in commercially available canola oil is often much lower, frequently less than 0.1%. Industrial HEAR oil, conversely, can contain more than 40% erucic acid and is used in products like lubricants, plastics, and printing inks.
Safety and Health Regulations
Global food safety authorities have established strict regulations to ensure the safety of food-grade oils. The U.S. Food and Drug Administration (FDA), the European Food Safety Authority (EFSA), and the Canadian Food Inspection Agency all have maximum allowable levels for erucic acid in edible oils. For instance, EFSA has set a Tolerable Daily Intake (TDI) for erucic acid, based on animal studies that showed high levels of erucic acid could lead to myocardial lipidosis (fatty accumulation in the heart muscle). However, this condition has not been observed in humans consuming low-erucic oils, and modern canola oil's low levels mean average dietary exposure is well below the safety threshold. In fact, canola oil is recognized as Generally Recognized as Safe (GRAS) by the FDA.
Canola Oil Processing and Nutrition
The processing of canola oil involves harvesting, cleaning, and pressing the seeds. The oil is then extracted, often using hexane, and further refined to remove impurities. Cold-pressed varieties, which avoid high heat and chemical solvents, are also available, though they are generally more expensive. The refining process, including deodorization and bleaching, removes some compounds but does not alter the fundamental low-erucic acid fatty acid profile.
Nutritional highlights of canola oil:
- Low Saturated Fat: It contains only about 7% saturated fat, significantly less than many other common oils like corn or palm oil.
- High in Monounsaturated Fat: Canola oil is a rich source of oleic acid, a monounsaturated fat that contributes to heart health.
- Essential Fatty Acids: It provides both omega-3 (alpha-linolenic acid, ALA) and omega-6 (linoleic acid) fatty acids.
- Rich in Vitamins: It is a good source of vitamins E and K.
Canola Oil vs. High-Erucic Rapeseed Oil
To clarify the distinction, here is a comparison table outlining the key differences between modern, food-grade canola oil and its industrial predecessor, high-erucic acid rapeseed oil.
| Feature | Modern Canola Oil | High-Erucic Acid Rapeseed Oil (HEAR) |
|---|---|---|
| Erucic Acid Content | Less than 2%; often <0.1% | Often >40% |
| Intended Use | Cooking, baking, salad dressings, food manufacturing | Industrial purposes, such as lubricants, biodiesel |
| Safety for Humans | Considered safe and healthy by regulatory bodies | Not safe for human consumption |
| Breeding | Result of intentional selective breeding programs | From older or industrial rapeseed varieties |
| Regulatory Status | Regulated with strict maximum levels for edible oils | Used for non-culinary applications |
Addressing Modern Concerns: GMOs and Processing
Some contemporary concerns about canola oil relate to genetic modification and processing methods. A large portion of canola crops are genetically modified to be herbicide-tolerant. However, the genetic modification affects the plant's tolerance to herbicides, not the nutritional or safety profile of the oil itself, and the protein from the GMO is removed during processing. The end product, the oil, is chemically identical whether from a GMO or non-GMO plant. As for processing, while most commercial canola oil is refined, cold-pressed versions are also available for those who prefer less processed products. The refining process removes impurities and ensures stability, without introducing harmful components into the final product. For more details, consult the Canola Council of Canada.
Conclusion: Canola Oil is Not High-Erucic Acid Rapeseed Oil
In summary, the high levels of erucic acid once found in rapeseed oil are not a concern with modern food-grade canola oil. Thanks to decades of plant breeding and strict regulatory standards, commercial canola oil contains only trace, negligible amounts of erucic acid, making it safe for human consumption. Concerns about erucic acid stem from the historical use of unbred rapeseed, which is now largely restricted to industrial applications. The modern, low-erucic version has a favorable nutritional profile and is a heart-healthy choice for cooking. Consumers can confidently use canola oil, knowing it is a different product from the historical high-erucic rapeseed oil and is regulated for safety.
