Compared to sunflower oil, the smoke point for regular canola is slightly higher, 468 degrees F. “If a longer shelf life is required,” she says, “then high-oleic canola oil is even better as its higher content of monounsaturated fat makes it more shelf stable with a slightly higher smoke point (475 F)." High-oleic canola oil is only available to the commercial food sector.
Among comparable products, canola oil has the least unhealthy saturated fat and most heart-smart omega-3 content of all common edible oils. “In fact, FDA authorized a qualified health claim in 2006 about canola oil’s ability to reduce the risk of heart disease when used in place of unsaturated fat,” said Dansby.
Also, according to Dansby, canola oil is available in greater abundance and can beat sunflower and safflower oils on price.
Most canola grown in North America comes from “biotech, herbicide-resistant varieties because they are superior to other varieties in controlling weeds. Not that oil made from biotech varieties is different than that made from non-GMO varieties in terms of safety or quality.” She adds, “Biotech traits are not detectable in oils anyway as they are conferred via protein and oil is 100 percent fat.”
Overall, in terms of staying on the sunny side of a healthy diet, Dansby noted the Dietary Guidelines for Americans recommend liquid vegetable oils in place of saturated fats to help consumers stay below the 10 percent daily intake of saturated fat. While canola oil is recommended in the guidelines as a healthy choice, any of the varieties listed as a high-oleic variety would be a valid choice as well.