Nutritionists, physicians and public health experts in North America have supported dietary modification as the principle intervention for lowering blood cholesterol levels. Clinical and epidemiological studies have shown that the dietary factor most closely correlated with high levels of blood cholesterol and coronary heart disease risk are certain saturated fatty acids. Dietary Fatty Acids and Thrombosis Greenland Eskimos have very low levels of coronary heart disease despite consuming large amounts of dietary fat. Subsequent research identified omega 3 fatty acids as the unique component in the diets of this population. Over the past century, omega 3 fatty acid levels in the Western diet have decreased due to an increased consumption of animal products and reductions in the intake of seafood.
Canola oil possesses a very unique balance of fatty acids.
The saturated fatty acids levels of canola oil are the lowest of any commonly consumed vegetable oil available on the market. Canola oil is high in monounsaturated fatty acids, second only to olive oil. Canola oil also contains an appreciable amount of the essential fatty acids, linoleic and alpha-linolenic acid. Nutritional research is confirming that the fatty profile of canola oil appears to be beneficial in preventing and treating coronary heart disease risk factors including high blood cholesterol and lipid levels as well as thrombosis. For more information on dietary fatty acids and choloesterol please check ou Facts about Fat media release.