Canola oil, derived from the seeds of the canola plant, is a common cooking fat that often raises questions for parents introducing solids. Canola is a variety of rapeseed developed through selective breeding to be low in certain undesirable compounds. Evaluating its safety requires looking closely at its nutritional makeup and processing. Refined canola oil is generally recognized as safe (GRAS) when used appropriately in infant nutrition.
The Nutritional Composition of Canola Oil
Canola oil offers a fatty acid profile that supports the rapid growth and development of infants. It is characterized by high levels of monounsaturated fats, primarily oleic acid, which is also a significant component of breast milk. The oil provides a blend of polyunsaturated Omega-6 and Omega-3 fatty acids, specifically linoleic acid (LA) and alpha-linolenic acid (ALA). ALA is an essential Omega-3 fat used by the body as a precursor for longer-chain Omega-3s, which are foundational for healthy brain and visual development. Canola oil also contains Vitamin E and Vitamin K, and is notable for having a relatively balanced ratio of Omega-6 to Omega-3 fats.
Addressing Common Safety Concerns
One concern relates to erucic acid, which was present at high levels in older rapeseed oils and linked to heart issues in animal studies. Modern canola oil is specifically defined as low-erucic acid rapeseed oil, containing less than 2% of erucic acid in its total fat content. This level is considered safe by regulatory bodies worldwide and is achieved through careful plant breeding. Studies show that infant formula containing canola oil supports normal growth without adverse effects.
Another concern is the refining process, which often involves the use of the solvent hexane to maximize oil extraction from the seeds. Hexane is highly volatile and the refining process is designed to remove it almost entirely. Regulatory limits are set for trace residue, and the tiny amounts of hexane remaining in the final refined oil are not considered a health risk.
The fact that most canola crops are genetically modified (GMO) is a frequent source of anxiety for parents. Canola oil is considered safe for consumption by major regulatory and scientific organizations, including for infants. The intense processing of highly refined canola oil removes virtually all detectable modified DNA. Parents concerned about GMOs can seek out certified organic or Non-GMO Project Verified canola oils.
Integrating Fats into the Infant and Toddler Diet
Fat should not be restricted in the diet of children under two years old because it is crucial for brain development and overall energy supply. During the first year of life, fat provides 40-50% of an infant’s calories, and for toddlers aged 1-3, recommendations suggest 30-40% of total calories should come from fat. Introducing healthy fats, including oils, can begin when an infant starts solid foods around six months of age. Adding a small amount of oil to homemade purees or baby-led weaning foods is an easy way to increase calorie density and aid in the absorption of fat-soluble vitamins (A, D, E, and K). Canola oil’s neutral flavor makes it a versatile option for mixing into purees, stirring into oatmeal, or using for light sautéing.
Comparing Canola Oil to Other Common Cooking Fats
Canola oil stands out from other common cooking fats due to its low saturated fat content (around 7%), which is significantly lower than coconut oil or butter. It is rich in monounsaturated fat, similar to olive oil, and offers a favorable Omega-6 to Omega-3 fatty acid balance compared to many other vegetable oils. Extra virgin olive oil is excellent for drizzling due to its monounsaturated fats and antioxidant content. By offering a moderate balance of saturated, monounsaturated, and polyunsaturated fats, canola oil can be one of several healthy oils rotated into a child’s diet.