Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Canola oil has been investigated for its potential role in supporting cardiovascular health, including effects on blood pressure (hypertension). The scientific rationale centers on its fatty acid profile: canola oil is low in saturated fat and high in monounsaturated fats, particularly oleic acid, and contains a moderate amount of alpha-linolenic acid (an omega-3 fatty acid). Some clinical studies and meta-analyses have suggested that replacing saturated fats with unsaturated fats, such as those found in canola oil, can lead to modest reductions in blood pressure. For example, a 2014 review in Nutrition Reviews concluded that canola oil may contribute to improvements in blood pressure when used as part of a heart-healthy diet. However, the effects are generally small and not consistently observed across all studies. The American Heart Association and other major organizations recommend unsaturated vegetable oils, including canola oil, as part of dietary approaches to prevent or manage hypertension, but do not single out canola oil as uniquely effective. In summary, while there is some scientific support for the inclusion of canola oil as part of an overall dietary pattern beneficial for blood pressure management, it should not be considered a primary treatment for hypertension. The evidence is supportive but modest, warranting a rating of 2.

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