Health Benefits of Canola and Olive Oils

Question
Do you consider these two oils to be pretty much equal in their nutritional benefits?  Thank you for your generous help.

Answer
A tablespoon of olive oil contains 120 calories, 14 grams of fat, and no cholesterol. Almost 80 percent of fat is monounsaturated, 9 percent is polyunsaturated fat. Virgin olive oils also contain beta-carotene and Vitamin E.

Canola oil is same in calories, also has no cholesterol, but has less "good," monounsaturated fats. It contains some vitamin E, too.

A study conducted at the University of Dayton showed that frying with canola oil releases more toxic fumes into the air than frying with olive oil.

Another aspect is so called triacylglycerol-rich lipoproteins in the blood, which are responsible for the risk of heart disease. Research revealed that canola oil is better than olive oil: the after-meal levels of these lipoproteins were lower after consuming canola oil.

Canola oil increases excretion of cholesterol and bile acids, increases serum marker of bile acid synthesis, and decreases serum levels of cholesterol compared to olive oil (European J. Clinical Nutrition. 2005 Dec).

= TZ

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