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Canola oil mix may not be healthier than palm oil

The Health Promotion Board (HPB) is planning to spend millions of public funds to subsidise the use of a so-called healthier mix of canola and palm oil at food outlets, and get them to move away from using palm oil.

The Health Promotion Board (HPB) is planning to spend millions of public funds to subsidise the use of a so-called healthier mix of canola and palm oil at food outlets, and get them to move away from using palm oil.

But the use of canola oil can be harmful to our health, research has shown. Canola oil is derived from rapeseed. Rapeseed oil was cheap to produce and frequently used for industrial purposes. This oil could not be consumed by humans, as it contained negative substances such as erucic acid, which caused heart damage in certain studies on rats.

It also had glucosinolates, which made the oil taste bitter and unpleasant. To make it more palatable, modifications were made so that the seeds contained less of these harmful, bitter compounds.

Most canola oil is derived through a high-heat, industrial method. Hexane, a toxic solvent, has been used to extract the oil from the seed. Trace amounts of this toxic solvent have been found in such oils.

Canola oil has less saturated fat than palm oil.

But canola oil is high in polyunsaturated fats, which is sensitive to high heat. It can be easily oxidised. When it is used for frying or deep-frying, the fats in the canola oil can change to harmful trans fats, which is a major contributing factor to health problems, including heart diseases.

The use of canola oil can lead to the consumption of more damaging trans fats. The use of canola oil for frying may actually be more harmful than palm oil.

Rather than subsidising the use of a canola oil blend, given its potential downsides, it would be better if the HPB continues to advocate healthier eating habits and the reduced use of oil in cooking.

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