Erucic acid is a monounsaturated fatty acid characterized by its long chain of 22 carbon atoms and a single double bond at the omega-9 position. This structure is found in various plant oils.
Natural Sources
Erucic acid is found naturally in the oil-rich seeds of plants belonging to the Brassicaceae family, which includes rapeseed and mustard seed. Historically, some varieties of these plants contained high concentrations of erucic acid. For example, traditional rapeseed oil could have an erucic acid content ranging from 20% to 54% of its total fatty acids, while mustard oil might contain around 42%.
These plants are easily cultivated in temperate regions globally, such as Northern Europe and Canada.
Health Considerations
Concerns regarding erucic acid arose in the 1970s from animal studies, which observed that high dietary intake could lead to myocardial lipidosis—fatty deposits in the heart muscle. This condition could potentially reduce the heart muscle’s contractile force in experimental animals.
While these animal findings prompted regulatory actions, direct evidence linking dietary erucic acid to myocardial lipidosis in humans has not been established. Regulatory bodies, such as the European Food Safety Authority (EFSA), have set a tolerable daily intake (TDI) of 7 milligrams per kilogram of body weight per day for erucic acid. This level is based on observed effects in young rats and newborn piglets.
Current scientific consensus indicates that erucic acid is safe at the low levels typically found in modern food products. For most individuals, average dietary exposure to erucic acid remains well below the established tolerable daily intake. However, for infants and young children, who may have higher relative exposure due to their body weight and specific dietary patterns, intake levels might approach the TDI.
Erucic Acid Today
In response to historical health concerns, significant efforts were made through selective breeding to develop low erucic acid rapeseed (LEAR) cultivars. This led to the widespread adoption of oils with significantly reduced erucic acid content. Modern food-grade rapeseed oil, commonly known as canola oil, is regulated to contain low levels of erucic acid, typically less than 2% by weight of the total fatty acids.
The name “canola” itself derives from “Canadian oil, low acid,” reflecting its origin and reduced erucic acid content. This development transformed rapeseed oil into a widely consumed cooking oil, recognized for its low saturated fat and high unsaturated fat profile.
Beyond food, erucic acid continues to have various industrial applications. It is used as a precursor in the production of brassylic acid for specialty polyamides and polyesters. Erucic acid amides serve as lubricants and surfactants, and its hydrogenated form, behenyl alcohol, is used in products like pour point depressants and in photography.