Omega-3s in canola oil and trans-fats

Question
Hi,



I've heard that during the processing of canola oil, omega-3 fatty acids break down from heat and form trans fats. Would that type of trans fat be the same as the one found in hydrogenated or partially-hydrogenated oils?



Thank You.

Answer
Dear Ben,

Most of the omega-3s in canola oil turns into trans fatty acids during the deodorization (not hydrogenization) process, however, any type of trans-fats are dangerous. Dr. O'Keefe with colleagues at the University of Florida measured trans-fat levels and figured out that they are as high as 4.6 percent and not as low as the 0.2 percent in raw rapeseed oil (Journal of Food Lipids 1994;1:165-176). The rapeseed oil easily becomes rancid this is why it requires the deodorization process. Unprocessed rapeseed oil is much healthier and is used in the areas traditionally growing colza, but is bought in very small amounts and only absolutely fresh.

Tanya Zilberter  

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