Canola Health Health Claims

Basis human intervention study conducted by health professionals. This content is solely meant for information and does not substitute any professional or medical advice. Individual benefits may vary depending upon the general health. Jivo encourages you to take care of your health by using less oil and a low saturated fat diet and strongly recommends regular exercise and a balanced lifestyle. So here are some studies by different health professionals worldwide.

The key evidence to reduce saturated fat and replace it with polyunsaturated and monounsaturated fat is summarized below:
  • Randomized clinical trials showed that polyunsaturated fat from vegetable oils replacing saturated fats from dairy and meat lowers CVD.
  • A dietary strategy of reducing intake of total dietary fat, including saturated fat, and replacing the fats mainly with unspecified carbohydrates does not prevent CHD. 
  • Prospective observational studies in many populations showed that lower intake of saturated fat coupled with higher intake of polyunsaturated and monounsaturated fat is associated with lower rates of CVD and all-cause mortality. 
  • Saturated fat increases LDL cholesterol, a major cause of atherosclerosis and CVD, and replacing it with polyunsaturated or monounsaturated fat decreases LDL cholesterol 
  • Replacing saturated with polyunsaturated or monounsaturated fat lowers blood triglyceride levels, an independent biomarker of risk for CVD. 
  • Replacing saturated with polyunsaturated fat prevents and regresses atherosclerosis in nonhuman primates. 
  • Overall, evidence supports the conclusion that polyunsaturated fat from vegetable oils (mainly n-6, linoleic acid) reduces CVD somewhat more than monounsaturated fat (mainly oleic acid) when replacing saturated fat. 
Evidence has accumulated during the past several years that strengthen long-standing AHA recommendations to replace saturated fat with polyunsaturated and monounsaturated fat to lower the incidence of CVD. Reduction in total dietary fat or a goal for total fat intake is not recommended. This shift from saturated to unsaturated fats should occur simultaneously in an overall healthful dietary pattern such as the DASH or Mediterranean diet as emphasized by the 2013 AHA/American College of Cardiology lifestyle guidelines and the 2015 to 2020 Dietary Guidelines for Americans.
Reference :
The Abstract of the study are as below:

Objective: We investigated the effects of dietary intervention with canola or olive oil in comparison with commonly used refined oil in Asian Indians with nonalcoholic fatty liver disease (NAFLD).

Subjects and Methods: This was a 6-month intervention study including 93 males with NAFLD, matched for age and body mass index (BMI). Subjects were randomized into three groups to receive olive oil (n=30), canola oil (n=33), and commonly used soybean/safflower oil (control; n=30) as cooking medium (not exceeding 20 g/day) along with counseling for therapeutic lifestyle changes. The BMI, fasting blood glucose (FBG) and insulin levels, lipids, homeostasis model of assessment for insulin resistance (HOMA-IR), HOMA denoting β-cell function (HOMA-βCF), and disposition index (DI) were measured at pre-and post-intervention. Data were analyzed with one-way analysis of variance (ANOVA) and Tukey’s Honestly Significant Difference multiple comparison test procedures.

Results: Olive oil intervention led to a significant decrease in weight and BMI (ANOVA, P=0.01) compared with the control oil group. In a comparison of olive and canola oil, a significant decrease in fasting insulin level, HOMA-IR, HOMA-βCF, and DI (P<0.001) was observed in the olive oil group. Pre- and post-intervention analysis revealed a significant increase in high-density lipoprotein level (P=0.004) in the olive oil group and a significant decrease in FBG (P=0.03) and triglyceride (P=0.02) levels in the canola oil group. The pre-and post-intervention difference in liver span was significant only in the olive (1.14±2 cm; P<0.05) and canola (0.66±0.33 cm; P<0.05) oil groups. In the olive and canola oil groups, post-intervention grading of fatty liver was reduced significantly (grade I, from 73.3% to 23.3% and from 60.5% to 20%, respectively [P<0.01]; grade II, from 20% to 10% and from 33.4% to 3.3%, respectively [P<0.01]; and grade III, from 6.7% to none and from 6.1% to none, respectively). In contrast, in the control oil group, no significant change was observed.

Conclusions: Results suggest significant improvements in the grading of fatty liver, liver span, measures of insulin resistance, and lipids with the use of canola and olive oil compared with control oils in Asian Indians with NAFLD.


> FORTIS HOSPITAL (C-DOC) have published the same on their website: &
> The source is Results of the study, published in an international medical journal Diabetes Technology & Therapeutics,

> T.O.I. New Paper :
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