See more from this Session: Symposium--Canola End Uses – Healthy Oil/Nutrition/Meal
Tuesday, November 2, 2010: 12:55 PM
Long Beach Convention Center, Room 201A, Second Floor
Canola oil is known for its very low content of saturated fatty acids (SFA), high monounsaturated fatty acid (MUFA) content (predominately oleic acid), and intermediary levels of linoleic (omega-6) and linolenic (omega-3) acids. Herein, we will take a deeper dive at canola oil’s nutritional and biological properties. We will review: if all the SFA and MUFA in canola oil are nutritionally equivalent; evidence the MUFA erucic acid is harmful to human health; role of linolenic acid (ALA) vs longer chain omega-3 fatty acids; health roles of non-fatty acid (non-saponifiable) components (such as plant sterols and vitamin E) of canola oil and olive oil; nutritional properties of canola oil mixtures; and novel biological properties of canola oil. The current and future regulatory guidelines for canola oil will also be discussed.