The Concerns Surrounding Canola Oil: Understanding Its Genetic Modifications

Life in Balance Issue #78: Choosing Wisely: Understanding the Health Impacts of Common Cooking Oils.

Dear Readers,

In this issue, we're tackling a hotly debated topic in the wellness world: the safety and health effects of canola oil. This widely used cooking oil is derived from the seeds of the canola plant, a genetically modified version of the rapeseed, altered to reduce its erucic acid content due to toxicity concerns. Here, we explore what these genetic modifications mean for your health and why they have become a point of contention.

Understanding Canola Oil and Its Origins

Canola oil originates from the rapeseed plant, which is naturally high in erucic acid, a fatty acid that has been linked to heart damage in animal studies. In the 1970s, Canadian scientists successfully lowered the erucic acid content through traditional crossbreeding techniques, leading to the creation of what we now know as canola (Canadian oil, low acid). The oil’s low erucic acid content made it a popular choice in kitchens worldwide. However, further modifications have been made to enhance its agronomic traits, including herbicide tolerance.

Genetic Modification: What Does It Involve?

The genetic modification of canola involves altering the DNA of the rapeseed plant to enhance certain desirable traits, such as improved oil quality and resistance to specific herbicides. This allows farmers to spray fields with herbicides that kill weeds without harming the crop. These modifications are achieved through advanced biotechnological techniques that are more precise than traditional crossbreeding.

Potential Health Risks of Canola Oil: Insights from Functional Medicine

In the realm of functional medicine, a field that focuses on identifying and addressing the root causes of disease, there is particular interest in the implications of dietary choices on long-term health. Canola oil, despite being a common ingredient in many kitchens, has been scrutinized under this lens. Functional medicine research suggests several potential health risks associated with the consumption of canola oil, primarily due to its processing and fatty acid composition.

• Processing Concerns One of the main issues with canola oil, as highlighted by functional medicine, arises from its processing. Canola oil is often extracted using high heat and chemical solvents, such as hexane, a practice that may leave trace chemicals in the oil. Furthermore, the oil is typically refined, bleached, and deodorized, processes that can strip away beneficial nutrients and create trans fats. These trans fats are known to increase the risk of coronary heart disease by raising levels of LDL (bad) cholesterol and lowering levels of HDL (good) cholesterol.
• Omega-6 to Omega-3 Ratio While canola oil does contain omega-3 fatty acids, which are beneficial to health, it also contains a high amount of omega-6 fatty acids. The typical Western diet is already disproportionately high in omega-6s compared to omega-3s, a balance that is thought to contribute to inflammation and various chronic diseases. Functional medicine practitioners often point to the ideal omega-6 to omega-3 ratio as being closer to 1:1, whereas canola oil has a ratio of around 2:1. Overconsumption of omega-6 fatty acids can potentially lead to an inflammatory response, exacerbating conditions such as arthritis, obesity, and inflammatory bowel disease.
• Impact on Heart Health Despite its low saturated fat content, some functional medicine researchers argue that the high level of processing and potential for oxidation of canola oil under high heat could negate its heart-healthy benefits. Oxidized fats can lead to oxidative stress and inflammation, contributing to cardiovascular diseases. Additionally, some animal studies suggest that canola oil consumption might be linked to decreased antioxidant status and increased plasma triglycerides, which are risk factors for heart disease.
• Genetic Modification and Pesticide Residue As previously mentioned, most canola crops are genetically modified for herbicide resistance. This modification allows farmers to use certain herbicides that can leave residue on the oil. While the health effects of consuming such residues are still under study, some functional medicine experts express concerns about their potential impact on human health, including hormonal disruption and antibiotic resistance.

Alternatives to Canola Oil

Using canola oil to fry your food is not a cooking technique that is recommended often. Frying adds extra fat and calories, and high-heat cooking methods increase oxidation, which can cause inflammation. Consider other types of cooking methods like steaming, broiling, and baking with less fat or alternative types of fats like extra virgin olive oil.

And, for those who prefer to avoid genetically modified foods or are concerned about herbicide residues, there are several alternatives to consider:

• Olive Oil: A staple in Mediterranean diets, known for its heart health benefits.
• Coconut Oil: High in saturated fats, suitable for high-heat cooking.
• Avocado Oil: Rich in monounsaturated fats and has a high smoke point, making it ideal for cooking.

Conclusion

While genetically modified canola oil is considered safe by many health authorities, it is essential to make informed choices based on your health preferences and values. Whether you choose to use canola oil or opt for alternatives, understanding the origin and production of your food can help you make choices that align with your dietary needs and ethical concerns.

Stay healthy and informed,

Monique Helou

Editor- Life in Balance Newsletter

References:

• https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/erucic-acid
• https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/erucic-acid
• https://www.efsa.europa.eu/en/press/news/161109
• https://www.hsph.harvard.edu/nutritionsource/2015/04/13/ask-the-expert-concerns-about-canola-oil/
• https://pubmed.ncbi.nlm.nih.gov/12442909/
• https://www.sciencedirect.com/science/article/pii/S2352513419301334
• https://pubmed.ncbi.nlm.nih.gov/29920087/

Disclaimer:

This article is for informational purposes only and not intended as medical advice. The views expressed here are based on current research and are subject to change. Readers should consult healthcare professionals before making any dietary changes.