I have recently swapped Olive Oil for Rapeseed Oil in my diet as I am assured that it is more beneficial for my health - what do you think?

Canola oil is the more commonly recognized term in North America for edible varieties of rapeseed oil. We feature olive oil as one of the WHFoods and prefer it for its nutrient profile and proven health benefits. We also recommend flaxseed oil for its high omega-3 content.

Olive oil has long been recognized for its unusual fat content. This plant oil is one of the few widely used culinary oils that contains about 75% of its fat in the form of oleic acid (a monounsaturated, omega-9 fatty acid). In terms of monounsaturated fat, the closest common culinary oil to olive is canola oil, with about 60% of its fat coming in monounsaturated form. By contrast, the fat in soybean oil in only 50-55% monounsaturated; in corn oil, it's about 60%; in sunflower oil, about 20%; and in safflower oil, only 15%. When diets low in monounsaturated fat are altered to increase the monounsaturated fat content (by replacing other oils with olive oil), research study participants tend to experience a significant decrease in their total blood cholesterol, LDL cholesterol, and LDL:HDL ratio. Recent research studies have taken these heart-healthy effects of olive oil one step further. Olive oil's monounsaturated fat content (specifically, its high level of oleic acid) has now been determined to be a mechanism linking olive oil intake to decreased blood pressure.

You can learn more about the health benefits of

Olive Oil and Our recommendations about flaxseed oilon our website.
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