People may avoid canola oil primarily due to concerns surrounding its processing and fat content.
While widely used, canola oil faces scrutiny for specific reasons related to its composition and how it is processed and cooked.
One key concern stems from the effect of heat. The heating process that takes place during the manufacture of canola oil, as well as cooking methods such as frying, can negatively affect ALA and other polyunsaturated fats present in the oil. These fats are generally considered beneficial, but high heat can potentially degrade them or alter their structure.
Additionally, canola oil also contains trans fats. According to the World Health Organization (WHO), these types of fats can be harmful, even in small amounts. Trans fats are known to have negative impacts on health, particularly concerning cardiovascular risks.
Here's a summary of the main reasons people might choose to avoid canola oil based on these points:
- Degradation of Beneficial Fats: Heating during processing and cooking methods like frying can damage potentially beneficial polyunsaturated fats, including ALA.
- Presence of Trans Fats: Canola oil contains trans fats, which the WHO advises avoiding due to their health risks.
Understanding these specific points about the impact of heat on polyunsaturated fats and the presence of trans fats, as highlighted by organizations like the WHO, can help individuals make informed choices about their cooking oils.
