Canola oil, derived from rapeseed (Brassica napus), is a widely used vegetable oil celebrated for its versatility and health benefits. Developed through crossbreeding in Canada to remove toxic compounds like erucic acid, canola oil has become a staple in kitchens worldwide. However, its production and potential health impacts have sparked debates, leading to questions like Why Is Canola Oil Banned in Europe? While the oil is not outright banned, concerns over its erucic acid levels and environmental impact have led to stringent regulations in Europe. This article explores canola oil’s production, health risks, and the truth behind its controversial reputation.
Why Is Canola Oil Banned In Europe: Let’s Find Out
EFSA provides scientific advice to support the authorization process of food additives overseen by the European Commission. The European Commission and EU member States decide on the approval of food additives on the EU market and their conditions of use. Canola is a bit controversial, there are several controversies associated. It is said that consumption of it causes more chronic inflammation in the body than sugar and other processed carbs.
The most rumored incident about Canola oil occurred in 2018 when canola oil was banned in Europe. Such a rumor took place globally. The incident occurred when online discussions and suggestions over Canola oil bloomed, where it came out as canola oil prohibited in the European market due to its allegedly hazardous fatty acid content but the word on the street was that the European Union had labeled oil as toxic and carcinogenic.
European Union’s concern was about its erucic acid content. There have been potential detrimental effects of acid which can cause heart damage. Europe enforced stringent standards despite Global canola oil sources being low in erucic acid.
The European Food Safety Authority (EFSA) has presented Strict rules for canola oil due to its content but shut the rumor of an outright ban on Canola oil.
What Are The Potential Health Risks Of Canola Oil?
There is some researches that suggests potential risks such as heart disease and inflammation that is marked due to high Omega 6 fatty acids. Canola oil is available in the market due to its high smoke point and suitable for frying contents but there are other alternatives of oil present in the market that are rich in antioxidants and on the contrary canola oil lacks in antioxidants.
Let’s read below to find out the potential health risks associated with canola oil
It Is Highly Processed
The Food Industry is the biggest consumer of oils and canola oil is no exception. A chemical solvent known as hexane is added to the oils to clean them, and then a water filtration process removes free fatty acids gums and the shadowy color of oils, although it is a safe process it reduces Vitamin E and free fatty acid contents, which decreases the oil health benefits. Processed oils are not that healthy though they claim to be healthy. They are high in Omega 6 fats and consuming them in higher ratios can contribute to inflammation
It Increases Inflammation
Some studies suggest Canola oil causes oxidative stress and imbalance between harmful free radicals causing inflammation. A recent rat study demonstrates that compounds developed during the heating of oil increase inflammation. Not only this, other rat studies with a canola oil diet show decreased life span and lead to notable increases in blood pressure.
Canola Oil Impacts Heart Health
Excessive consumption of it promotes inflammation, raises levels of low-density lipoprotein, and cholesterol, and lowers the levels of High-density lipoprotein which is a good cholesterol. Some studies have found a link between Canola oil consumption and an increased risk of cardiac arrhythmias.
Presence Of Erucic Acid
It is rich in a compound called erucic acid which is not safe for the person who consumes it as it is directly linked to heart damage and inflammation in animal studies. This is one reason why Canola Oil Banned in Europe.
Impact On Gut Health
There is some research that suggests that canola oil can alter the gut microbiome, altering the body’s way of processing and responding to fat.
Sustainability And The EU’s Problems With Canola Oil
Since canola oil requires a lot of water and pesticides to grow, the environmental effects of its production are tremendous. Its carbon footprint grows even more by its transit. The high temperatures and chemical solvents used in the manufacturing of canola oil exacerbate the issues. While non-GMO and organic options exist, questions about its overall environmental impact persist. These issues are at the core of ongoing discussions regarding Why Is Canola Oil Banned in Europe, as consumers and regulators weigh the long-term health and environmental implications of its use.
Greenwashing is a concern for consumers, as it is for many products. Businesses may minimize the possible drawbacks of canola oil by presenting it as a healthy option. It’s critical to examine corporate claims and study labels. Consumers should be informed that this is a widespread problem throughout the larger food sector. The topic, “Is canola oil banned in Europe?” keeps coming up. The response is still that although it isn’t completely
The answer is still that, though it isn’t strictly prohibited, its erucic acid level raises concerns, thus it is actively watched. Consumers need to comprehend the possible effects that products may have on their health and the environment. The final decision of cooking oil is a personal one that is impacted by environmental effects, culinary tastes, and health factors. Where canola oil fits into a person’s diet is up to them, but it’s always supported by study and expertise.
How Is Canola Oil Made?
The production process of canola oil involves several processes. The following steps are part of this process, according to the Canola Council of Canada:
- Cleansing of seeds: After being separated, canola seeds are washed to get rid of dirt and plant stems.
- Seed flaking and conditioning: Seeds are heated to around 95°F (35°C) before being “flaked” by roller mills, which break down the seed’s cell wall.
- Boiling seeds: Several steam-heated cookers are used to cook the seed flakes. This procedure of heating at 176–221°F (80°–105°C) usually takes 15–20 minutes.
- Pressing: a succession of screw presses or expellers are then used to press the cooked canola seed flakes. 50–60% of the oil in the flakes is removed by this process; the remaining oil must be recovered in another way.
- Extraction of a solvent: A substance known as hexane is used to further break down the remaining seed flakes, which contain 18–20% oil, in order to extract the residual oil.
- Desolventizing: The third heating of the canola meal at 203–239°F (95–115°C) using steam exposure is then used to remove the hexane. The oil is being processed. A variety of techniques are used to refine the extracted oil, including steam distillation, phosphoric acid exposure, and filtration via acid-activated clays. Furthermore,
- Hydrogenation: It is an additional procedure that involves pumping hydrogen molecules into the oil to alter its chemical structure—is applied to canola oil before it is converted into margarine and shortening. This procedure produces trans fats but also solidifies the oil at room temperature and prolongs its shelf life.
This extensive production process highlights the level of refinement involved in creating canola oil, ensuring its usability for various culinary and industrial purposes. However, concerns regarding the use of hexane, loss of nutrients, and the creation of trans fats during hydrogenation have raised questions about its health implications.
Conclusion
Canola oil remains a widely used cooking oil despite ongoing debates about its health and environmental impacts. While its production process ensures versatility and extended shelf life, concerns about erucic acid levels, trans fats, and sustainability persist. This has led to strict regulations in Europe, often sparking the question Why Is Canola Oil Banned in Europe? Although it is not outright banned, its regulation highlights the importance of understanding the potential risks associated with consumption. Ultimately, choosing the right cooking oil requires balancing health considerations, environmental impact, and personal preferences, with informed decisions being key to a healthier lifestyle.
