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Previously Used as Industrial Lubricant, Rapeseed Oil Was Modified in Canada in 1978 and Became Canola, Now Present in Pizzas, Cookies, and Fried Foods.
Few know, but one of the most consumed oils in the world was born from an unlikely transformation. Rapeseed oil, until the 1970s, was considered unsuitable for human consumption and primarily used as a lubricant for industrial machines. Rich in erucic acid and glucosinolates, toxic compounds in large quantities, its function was essentially technical, far from the dinner table.
Everything changed when Canadian scientists began research to modify the plant and create a version with low levels of these substances. The result was the birth of a new product: canola oil, approved for human consumption in 1978, which quickly spread around the world and began to integrate everything from home frying to frozen pizzas and processed cookies.
Canada and the Creation of Canola in 1978
The historic landmark occurred in the 1970s when researchers from the University of Manitoba, in Canada, dedicated themselves to transforming rapeseed oil into something edible.
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Using traditional genetic improvement techniques, they managed to drastically reduce the levels of erucic acid and glucosinolates, which until then made the product bitter and harmful to health.
In 1978, this new variety was officially recognized and received the name canola — an abbreviation for “Canadian Oil, Low Acid.” The innovation was celebrated as a scientific achievement and quickly embraced by the food industry.
The Entry of Rapeseed Oil into the Global Diet
From then on, canola oil ceased to be a marginal product and began to occupy a strategic space in both industrial and domestic kitchens. Thanks to its low cost, neutral flavor, and thermal stability, canola proved perfect for:
- Large-Scale Frying, such as fries from fast-food chains;
- Baking, serving as a base for doughs and breads;
- Margarines and Mayonnaises, due to its light texture;
- Ultraprocessed Foods, such as frozen pizzas, crackers, and cookies.
The industry quickly recognized the potential to replace more expensive or less stable oils with canola. Within a few years, Canadian oil conquered supermarkets around the globe.
The Contrast: From Industrial Oil to “Healthy Oil”
What makes the story even more impressive is the contrast: an oil that until then served as motor lubricant became sold as a healthy option.
In the 1980s, marketing campaigns highlighted canola as a heart-friendly choice, due to its low saturated fat content and good amounts of omega-3.
This image turnaround was so successful that, today, canola is one of the most consumed vegetable oils globally, rivaling soybean, corn, and sunflower oils. Canada, the pioneer in development, continues to be one of the largest producers and exporters.
Controversies and Debates Over Canola Consumption
Despite scientific and health approvals, canola oil has not escaped controversies. Critics point out that the refining process, necessary to make it suitable for consumption, involves chemical steps that reduce natural nutrients. Additionally, part of the global production uses genetically modified seeds, which sparks debates around health and the environment.
On the other hand, international health organizations, such as the Food and Drug Administration (FDA) of the USA and the European Food Safety Authority (EFSA), recognize canola as safe for consumption. Studies highlight that, when used in moderation, it can be part of a healthy diet.
However, the fact remains: the industrial origin of rapeseed oil still causes unease when recalled.
The Economic and Agricultural Impact of Canola
The creation of canola transformed not only food but also agricultural economics. Today, the cultivation of the plant generates billions of dollars in annual exports for Canada and has spread to countries like the United States, Australia, China, and India.
It is estimated that global canola production exceeds 70 million tons per year, solidifying it as one of the most important vegetable oils on the planet. This global expansion has also opened the door to new debates on sustainability, as large-scale monoculture generates environmental impacts.
An Emblematic Case of Food Innovation
The trajectory from rapeseed oil to canola is an emblematic case of how science can profoundly transform global food. What began as a bitter and toxic oil used in machines became, in just a few decades, an ingredient found in nearly every industrial kitchen.
More than just food, canola symbolizes human capacity to reinvent natural resources to meet the demands of a growing population.
At the same time, it serves as a warning about the need to discuss not only innovation but also its social, economic, and environmental consequences.
From Workshop to Plate
The story of rapeseed oil transformed into canola is a narrative that blends science, industry, and society.
From motor lubricant to ingredient in frozen pizzas, the product carries a striking contrast: an industrial oil that became global food in less than half a century.
By approving canola in 1978, Canada not only created a new vegetable oil but also paved the way for a food revolution that continues to impact millions of people every day. The question remains: to what extent will the industry continue to transform unlikely products into foods that reach our table?
Óleo preferido dos nutricionistas nutellas. Melhor banha de porco do que qualquer desses óleos vegetais industriais.
Hoje ainda tem esse óleo para usar em carros?
Geneticamente modificado o q e isso na planta?A taxa de toxicidade foi para q valor?