- May 19, 2025
Canola oil has been marketed as a healthy, affordable alternative to other cooking oils for years. It’s used in households, restaurants, and food production, praised for its mild taste, high smoking point, and claims of health benefits. However, recent studies reveal that canola oil may not be the brain-healthy option it’s touted to be. Emerging research links canola oil to negative effects on brain function, including memory loss, learning impairment, and even an increased risk of degenerative diseases like Alzheimer’s.
In this blog post, we’ll explore the latest findings on canola oil’s impact on brain health, debunk the supposed benefits of this oil, and suggest better alternatives to help you make informed decisions about your dietary fats.
Canola oil is derived from the rapeseed plant, which was originally bred for industrial purposes. In the 1970s, Canadian scientists genetically modified the plant to reduce the levels of erucic acid, a substance that can be toxic to humans in large quantities. The result was “canola” (Canadian oil low acid), an oil with lower erucic acid content that was marketed as a healthy and versatile cooking oil.
Due to its neutral flavor, high smoke point, and affordability, canola oil quickly became a staple in kitchens across the globe. It is commonly used in processed foods, fried foods, and home cooking. It is also promoted as a heart-healthy option because of its low saturated fat content and relatively high levels of omega-3 fatty acids.
But as with many foods that undergo extensive processing, there’s more to the story than meets the eye.
A recent study published in the journal Scientific Reports has raised concerns about the effects of canola oil on brain health. Conducted by Dr. Domenico Praticò and his team at Temple University, the study aimed to determine how regular consumption of canola oil influences memory and cognitive function in mice.
The researchers divided the mice into two groups: one that consumed a regular diet and another that was given the human equivalent of about two tablespoons of canola oil daily. After 12 months, the canola oil group showed significant declines in cognitive function, specifically in memory and learning ability. The mice also gained more weight compared to the control group, raising concerns about its metabolic effects as well.
Even more troubling, the canola oil group exhibited increased levels of amyloid plaques and tau proteins in their brains—two key markers associated with Alzheimer’s disease. These findings suggest that long-term consumption of canola oil may contribute to neurodegeneration, similar to conditions observed in Alzheimer’s.
Dr. Praticò emphasized the need for caution, stating, “Even though canola oil is a vegetable oil, we need to be careful before we say that it is healthy. Based on the evidence from this study, canola oil should not be thought of as being equivalent to oils with proven health benefits.”
One of the major problems with canola oil is its high omega-6 fatty acid content. While the body needs both omega-6 and omega-3 fatty acids to function properly, the typical Western diet is overwhelmingly skewed toward omega-6. This imbalance can promote inflammation, which is a contributing factor in many chronic diseases, including neurodegenerative disorders like Alzheimer’s.
Inflammation in the brain can interfere with neuronal function and has been implicated in cognitive decline and memory loss. Canola oil, like many other vegetable oils, contributes to this pro-inflammatory state due to its high omega-6 content.
Canola oil undergoes extensive processing, including refining, bleaching, and deodorizing, to make it shelf-stable and palatable. During this process, the oil is exposed to high temperatures and chemical solvents, which can cause oxidation. Oxidized oils contain harmful compounds known as free radicals, which can damage cells and tissues, including the cells in the brain.
Over time, this oxidative stress can impair cognitive function and contribute to the development of neurodegenerative diseases.
Although canola oil is marketed as being low in trans fats, small amounts of trans fats can form during its processing. Trans fats have been widely studied and are known to increase the risk of heart disease, but they can also impact brain health. Studies have shown that trans fats can reduce brain volume, slow cognitive function, and increase the risk of developing Alzheimer’s disease.
Despite its widespread use, the health benefits of canola oil are increasingly being called into question. Organizations like the American Heart Association (AHA) still list canola oil as a heart-healthy fat, but it’s essential to consider who funds these recommendations. The Canola Council of Canada, for example, sponsors various health organizations, including the AHA. This financial backing presents a conflict of interest that can skew public perception of canola oil’s true health impact.
It’s also worth noting that canola oil has only been a part of the human diet for a few decades. Unlike traditional fats like olive oil and coconut oil, which have been consumed for centuries, the long-term effects of canola oil consumption are not well-documented. This raises questions about whether we should rely on it as a primary fat source.
Fortunately, there are healthier options when it comes to dietary fats that not only avoid the potential risks of canola oil but actively support brain health.
Extra-virgin olive oil (EVOO) is rich in monounsaturated fats and polyphenols, both of which have been shown to protect the brain. Studies have found that EVOO reduces inflammation and oxidative stress in the brain, which can improve memory and cognitive function. Additionally, olive oil has been shown to reduce the risk of Alzheimer’s by lowering the levels of amyloid plaques and tau proteins.
A 2017 study conducted by Dr. Praticò and his team showed that mice fed an olive oil-enriched diet had improved memory and learning abilities, along with reduced levels of brain-damaging plaques.
Coconut oil is another excellent alternative, particularly for those following a ketogenic diet. It’s rich in medium-chain triglycerides (MCTs), which are quickly metabolized by the liver and used as an energy source for the brain. Some research suggests that MCTs can enhance cognitive function and provide an alternative fuel source for the brain, which is especially beneficial in conditions like Alzheimer’s where glucose metabolism is impaired.
Additionally, coconut oil has anti-inflammatory properties, making it a great option for reducing brain inflammation.
For those who can tolerate dairy, grass-fed butter and ghee (clarified butter) offer a rich source of healthy fats, including butyrate—a short-chain fatty acid that supports gut health and reduces inflammation in the brain. Grass-fed butter is also high in omega-3 fatty acids, which help balance the omega-6 content in the typical diet.
Avocado oil is another brain-boosting fat that’s rich in monounsaturated fats. These fats help reduce oxidative stress in the brain and improve cognitive function. Avocado oil also has a high smoke point, making it suitable for cooking at higher temperatures without the risk of oxidation.
In addition to the negative effects on brain health, canola oil has been linked to other health concerns, particularly related to metabolism and weight gain. As shown in the Temple University study, the mice consuming canola oil gained significantly more weight than the control group. This weight gain could be attributed to the oil’s high omega-6 content, which is known to promote fat storage and inflammation.
In humans, excessive consumption of omega-6 fatty acids has been linked to obesity, insulin resistance, and other metabolic disorders. These conditions can further increase the risk of developing cognitive decline, as metabolic health is closely tied to brain function.
While canola oil continues to be a popular choice in many kitchens, the evidence suggests that it may not be the best option for brain health—or overall health. Its high omega-6 content, potential for oxidation, and links to cognitive decline make it a questionable choice, especially when there are healthier alternatives available.
Instead of relying on canola oil, consider switching to extra-virgin olive oil, coconut oil, or avocado oil—fats that have been shown to support brain health, reduce inflammation, and improve cognitive function. By making these small changes in your diet, you can protect your brain and set yourself up for better long-term health.
Canola oil has been shown to impair memory and learning ability, and it may contribute to the formation of amyloid plaques and tau proteins, which are associated with Alzheimer’s disease
Healthier alternatives include extra-virgin olive oil, coconut oil, avocado oil, and grass-fed butter or ghee. These fats are rich in brain-boosting nutrients and have anti-inflammatory properties.
Excessive consumption of omega-6 fatty acids can promote inflammation, which is linked to cognitive decline and other chronic diseases. Canola oil is high in omega-6, making it a potential contributor to inflammation.
nataly@bioupgraded.com
@bioupgraded
Dallas, TX, USA
