Canola Oil
FDA affirms low-erucic-acid rapeseed (canola) oil as Generally Recognized As Safe under 21 CFR 184.1555 for food use at GMP levels (excluding infant formula). Like other refined vegetable oils, it can contain trace process contaminants (3-MCPD esters), but at much lower levels than palm oil.
What it is
Edible oil pressed from low-erucic-acid varieties of Brassica napus or B. campestris (rapeseed). Refined, bleached, deodorized, and standardized to contain no more than 2% erucic acid.
Cooking oil, frying oil, baking fat, and ingredient in dressings, margarines, and processed foods. High in monounsaturated fat and a source of omega-3 alpha-linolenic acid.
Why it's flagged
- Highly refined product; oxidation byproducts in repeatedly heated oil
- Caloric density
What regulators actually say
"The fully refined, bleached, and deodorized edible oil obtained from certain varieties of Brassica Napus or B. Campestris ... used as an edible fat and oil in food, except in infant formula, at levels not to exceed current good manufacturing practice."
"Canola oil is recognized as MISC (miscellaneous), GRAS, with a cross-reference to rapeseed oil, low erucic acid in the FDA's Food Additive Status List."
Regulatory status
United States — FDA
GRAS — 21 CFR 184.1555 (low erucic acid rapeseed oil)
European Union — EFSA
Permitted edible oil; subject to EU contaminant limits (3-MCPD, glycidyl esters)
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