FDA Authorizes Qualified Health Claim For Canola Oil

Canola oil is now eligible to bear a qualified health claim on its ability to reduce the risk of coronary heart disease (CHD) due to its unsaturated fat content, the U.S. Food and Drug
Administration announced today. The claim, which canola oil bottlers and
makers of eligible products* may use on labels, states:



Limited and not conclusive scientific evidence suggests that eating
about 1 1/2 tablespoons (19 grams) of canola oil daily may reduce the risk
of coronary heart disease due to the unsaturated fat content in canola oil.
To achieve this possible benefit, canola oil is to replace a similar amount
of saturated fat and not increase the total number of calories you eat in a
day. One serving of this product contains [x] grams of canola oil.



"The type of fat consumed is as important as the amount," said John
Haas, president of the U.S. Canola Association (USCA). "Availability of
this claim will promote public health by informing consumers about a
simple, affordable and convenient strategy to reduce their risk of heart
disease. The claim may also encourage food manufacturers and food service
providers to substitute canola oil for other oils with less favorable
nutritional profiles."



Canola oil is high in healthy unsaturated fats (93%), free of
cholesterol and trans fat, and the lowest in saturated fat (7%) of any
common edible oil. This composition helps reduce the risk of CHD by
lowering total blood and low- density lipoprotein ("bad") cholesterol,
according to Guy H. Johnson, PhD, who wrote the qualified health claim
petition on behalf of the USCA.



"There is ample scientific evidence to demonstrate these benefits from
the unsaturated fats in canola oil," he said. "By using it in place of
other common edible oils, consumers can increase their compliance with the
latest dietary recommendations."




In addition, canola oil is multi-functional with a high heat tolerance,
neutral taste and light, smooth texture.



"The lack of consumer barriers to using canola oil at the table and in
cooking with respect to cost, taste, convenience and availability makes it
very attractive," Johnson concluded.



A press teleconference call will be on Tues., Oct. 10 at 11 am ET (10
am CT/9 am MT/8 am PT). It will feature Nutrition Scientist Guy Johnson,
PhD; Dietitian Janice Bissex, MS, RD; and USCA Communications Director
Angela Dansby.



The U.S. Canola Association (USCA) was established in 1989 to increase
U.S. canola production in order to meet the growing public demand for
healthy products. Based in Washington, D.C., the USCA promotes and
encourages the establishment and maintenance of conditions favorable to the
production, marketing, processing and use of domestic canola.


U.S. Canola Association

uscanola