Humans need healthy fats in their diets, and canola oil — known for its light flavor and high smoke point — offers some of those essential nutrients. Dr. Guy Crosby of Harvard says that canola oil contains heart-healthy fats like monounsaturated fat and polyunsaturated omega-3 fat, as well as high amounts of phytosterols, which work to “reduce the absorption of cholesterol into the body.”

In 2018, the American FDA even concluded that canola oil may reduce the risk of coronary heart disease. However, it isn’t exactly a superfood, because Dr. Crosby continues that most canola oil sold in stores contains anywhere from 1.9-3.6% trans fat, which has been shown to lower good cholesterol levels while raising bad ones.

Finally, he warns that cooking canola oil at too high of a temperature can actually destroy some of those beneficial fatty acids. That means that when it comes to cooking with canola oil, it's important to think about how you're treating it, as well as how much of it you're consuming.