High oleic canola oil eligible for heart-healthy claim

November 28, 2018 – On November 19 the U.S. Food and Drug Administration announced that oils containing a high level of oleic acid, such as high oleic (HO) canola oil, can now carry a new qualified health claim. The claim is based on a review of the scientific evidence on the cardiovascular benefits of the consumption of oleic acid, a monounsaturated fat, instead of saturated fat.

The claim states that, “supportive but not conclusive scientific evidence suggests that daily consumption of about 1½ tablespoons (20 grams) of oils containing high levels of oleic acid, may reduce the risk of coronary heart disease.”  

To use the claim, it must also be clear that to achieve this benefit, these oils, “should replace fats and oils higher in saturated fat and not increase the total number of calories you eat in a day.”

“HO canola oil is a naturally stable oil that needs no hydrogenation or modification to extend shelf life,” says Jim Everson, president of the Canola Council of Canada. “This makes it an attractive choice for quick-serve restaurants and food processors looking for a high-stability oil that is both low in saturated fat and free of trans fat.”

The qualified health claim applies to edible oils with at least 70% oleic acid, including HO canola oil, HO soybean oil, HO safflower oil, HO sunflower oil, olive oil and HO algal oil.

Canola oil has been eligible to use a similar qualified health claim based on its unsaturated fat content and reduction of the risk of coronary heart disease since 2006.

The Canola Council of Canada is a full value chain organization representing canola growers, processors, life science companies and exporters. Keep it Coming 2025 is the strategic plan to ensure the canola industry’s continued growth, demand, stability and success – achieving 52 bushels per acre to meet global market demand of 26 million metric tonnes by the year 2025.

For more information about canola oil, please visit canolainfo.org.


Media may contact:
Heidi Dancho, Director, Communications

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