Why Is Canola Oil Banned in Europe? 6 Key Facts

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Editorial Team

Due to its neutral taste and adaptability, canola oil is a standard cooking oil in North America. It is often used as a foundation for salad dressings, frying, and baking. Did you realize that canola oil is not permitted in Europe? This article will cover the six main reasons why canola oil is prohibited in Europe. But before that, let’s discuss what canola oil is and how people can make it.

Canola Oil: What Is It and How Is It Made?

The canola plant seeds are used to produce canola oil. In this case, the product is a kind of vegetable oil.

After making canola oil for the first time, in the 1970s, people called it rapeseed oil. However, the name changed later, labelling it as canola oil. 

Indeed, people changed the name to canola to differentiate it from conventional rapeseed oil containing many erucic acids. Certainly, canola oil has become more popular because it has few saturated fats, many unsaturated fats, and a neutral taste.

One can make canola oil by crushing the canola plant’s seeds and extracting the oil. The seeds are first cooked, cleaned, then pressed to extract the oil. After that, the oil is refined to eliminate impurities and strengthen it.

Chemicals like hexane, a solvent used to extract the oil, may come into contact with canola oil when refined. Therefore, some customers concerned about toxins in their food may find this approach unsettling.

Now that you know what canola oil is and how people make it, let’s see some of the reasons why European countries ban it.

Canola Oil Contains Erucic Acid

As we’ve seen above, canola oil is a vegetable oil that is produced from the canola plant’s seeds. With its high monounsaturated fat content and low saturated fat level, it is a well-liked cooking oil in North America. Since the early 1990s, however, canola oil has been prohibited throughout Europe. Erucic acid, which is included in canola oil, is one of the primary causes of this restriction.

Some plant oils, particularly canola oil, have significant erucic acid and monounsaturated fatty acid levels. Although erucic acid is safe in moderation, excessive doses might harm your health. Animal studies have shown that erucic acid damages the heart.

The European Union has imposed a maximum of 5% erucic acid in canola oil. Nevertheless, in certain countries, such as Canada and the United States, there is no restriction on the quantity of erucic acid that canola oil may contain.

Erucic acid is present in canola oil, which raises worries about its potential to harm those who ingest high quantities of the oil. According to specific research, high erucic acid consumption may raise the risk of heart disease, stroke, and other cardiovascular disorders.

Erucic acid is also connected to “Keshan disease,” a disorder. In parts of China, where people eat large amounts of erucic acid in their diets, Keshan disease, a kind of heart disease, is common. Heart failure and mortality may result from the condition, characterized by inflammation and necrosis of the heart muscle.

Canola Oil Contains Genetically Modified Organisms (GMOs)

Plants, animals, or microbes that have had their genetic makeup changed via genetic engineering methods are referred to as genetically modified organisms (GMOs). A genetically altered rapeseed plant created in the 1970s using conventional breeding techniques is where canola oil is produced. After that, people genetically altered the plant to produce less erucic acid, a fatty acid later shown to be poisonous to animals.

Nowadays, most canola produced worldwide is farmed in Canada, where over 90% of canola plants are genetically engineered. Using genetically modified organisms (GMOs) in agricultural and food production has been a divisive topic. Supporters claim that using GMOs is a safe and effective method to produce food. At the same time, detractors voice worries about the possible health and environmental dangers.

The risk of cross-contamination with non-GMO crops is one of the main issues with genetically modified canola plants. It is challenging for farmers to maintain non-GMO crops because pollen from genetically modified plants may travel great distances and infect neighbouring non-GMO crops. Concerns about the possible loss of biodiversity and the appearance of “herbicide-resistant superweeds ” have been raised due to this problem.

The effects on human health are another issue with genetically engineered canola oil. Although many researchers have concluded that eating GMOs has no harmful consequences on one’s health, some studies have connected eating genetically modified foods to allergies and other health problems. The scientific community agrees that genetically modified crops are safe for ingestion, even though these discoveries have generated some debate.

In the European Union, it is illegal to grow genetically modified crops, and there are strict rules about how one can use them. Because of this, canola oil, mostly made from crops that have been changed genetically, is now illegal in several European countries. In North America, however, it is legal to grow genetically modified crops, and canola oil is widely used as a cooking oil there.

The battle over using genetically modified crops in agriculture and food production will continue, with proponents and opponents making their cases. The use of genetically modified crops will continue to be a controversial topic for years to come, even though there is still much to learn about the long-term impacts of genetic alteration on human health and the environment.

GMOs Regulations in Different Countries

The use of genetically modified crops in food production is a complex topic. Several nations have put tight restrictions on cultivating, importing, and labelling GMOs. Growing genetically modified crops is mostly prohibited inside the European Union. Several European nations have also outlawed importing such crops and food items.

Several food items, like canola oil, have genetically engineered elements, and genetically modified crops are commonly farmed in the United States. Yet, since GMO food items are not required to be labelled, it may be difficult for customers to determine whether the food they purchase includes GMOs.

The bulk of canola oil produced in Canada comes from genetically modified canola plants since it is legal to grow and sell genetically modified crops there. Nevertheless, regulations are in place to guarantee the security of genetically modified crops and stop cross-contamination with non-GMO crops.

Genetically modified crops are legal in China, but strict rules exist about how they can be sold and made. Labelling genetically modified food items are also required to give users the details they need to make educated food choices.

Adopting genetically modified crops is problematic in many developing nations due to worries about the possible effects on local agriculture and the environment. Concerns about the possible health hazards of ingesting genetically modified food have also been expressed in many other nations.

It’s essential to comprehend what genetically modified organisms are before delving more into the issues raised by the usage of GMOs in the production of canola oil. GMOs are living things whose genetic makeup has been changed in a manner that does not generally happen via mating or natural recombination.

In the case of canola oil, genetic modification is employed to make the plants resistant to certain herbicides, allowing farmers to spray their fields with herbicides without harming the canola plants. People may now produce canola oil on a larger scale more quickly and affordably.

Consuming GM foods like canola oil raises questions regarding their safety and potential long-term impacts. According to several research, eating GMOs might cause health issues, including allergies, digestive issues, and even cancer.

Several European nations have strict laws governing the use of GMOs in food production due to these concerns. In fact, the growing of GMO crops is wholly prohibited in numerous European nations, such as Austria, France, Germany, Greece, Hungary, Italy, Luxembourg, and Poland.

The bulk of canola oil produced in North America is manufactured from genetically modified plants. In contrast, Canada has more permissive restrictions around GMOs. The safety of ingesting GMOs is still under question among experts and people alike, even though the use of GMOs in the manufacture of canola oil is permitted in North America.

Concerns concerning the use of pesticides in the manufacturing of canola oil are in addition to those about GMOs.

Chemicals Are Used to Process Castor Oil

Making canola oil involves many processes, including harvesting, crushing, heating, and refining. Refining, which entails using chemicals to remove the oil from the canola seeds, is one of the industrial process’s most contentious processes.

Hexane, a chemical solvent often employed in the extraction of oils from different crops, is frequently utilized in the refining process. The United States Environmental Protection Agency has designated hexane, a petroleum-derived hydrocarbon, as a harmful air pollutant (EPA).

The United States has strict rules about how much hexane can be used to make food. In other countries, the rules may be more relaxed. As a result, canola oil and other foods made using hexane extraction have come under scrutiny.

Concerns exist over the potential effects of chemical usage in food production on the environment. Hexane and other chemical solvents may leak dangerous contaminants into the air and water, endangering the environment and the health of the surrounding population.

Several food producers have been employing alternative, chemical-solvent-free canola oil production techniques in response to these concerns. These techniques employ mechanical procedures to extract the oil from the seeds, such as cold and expeller pressing.

While these techniques are often thought to be safer and more ecologically friendly than hexane extraction, they are also more costly and time-consuming. Therefore, many food producers still utilize hexane extraction to make canola oil and other foods.

Canola Oil Has Been Associated with Health Issues

As noted earlier, canola oil use has been associated with several health issues. The impact of canola oil on heart health is one of the primary issues. The high omega-6 to omega-3 ratio in canola oil has been linked to inflammation, which raises the risk of chronic illnesses, including cardiovascular disease (CVD).

According to the American Heart Association, a diet heavy in omega-6 fatty acids may raise the risk of heart disease. In addition, research in the British Journal of Nutrition indicated that ingesting canola oil for only four weeks caused healthy people’s total cholesterol levels to rise significantly. According to the study’s findings, consuming canola oil may increase your chance of developing cardiovascular disease.

Canola oil may be linked to the growth of certain malignancies, which is another health issue. Canola oil has a lot of omega-6 fatty acids, which have been shown to cause cancer cells to grow. High heat and chemical solvents are used to process canola oil, which may produce hazardous substances, including acrolein and trans fats. These substances have been linked to cancer and other health issues.

Neurological issues, including memory loss and cognitive decline, have also been connected to canola oil. In contrast to rats given a diet rich in olive oil, those fed a diet high in canola oil showed decreased memory and learning capacity, according to research in the journal NeuroToxicology. According to the research, the detrimental impacts on brain health may be caused by the high quantities of erucic acid and the processes used to make canola oil.

Thyroid problems have also been linked to canola oil. According to studies, consuming canola oil may affect the thyroid and increase the risk of goiter, a disorder marked by an enlarged thyroid gland. Since erucic acid has been demonstrated to interfere with thyroid function, its high concentrations in canola oil may be to blame for this impact.

Alternatives to canola oil should be considered considering these health issues. Olive oil, coconut oil, avocado oil, and sesame oil are just a few of the healthier cooking oils available. These oils don’t contain dangerous compounds or excessive concentrations of omega-6 fatty acids. They have been proven to benefit heart health. Choose a cooking oil that has undergone minimum processing and is branded as “cold-pressed” or “expeller-pressed.” These oils are derived naturally while retaining their original taste and nutritional value.

A diet high in whole, unprocessed foods and reduced total processed food intake are just as essential as adopting healthier cooking oils. This may lower the consumption of hazardous substances and improve general health and well-being.

Canola Oil Is Not an Original European Food

Although canola oil is commonly used in North America, it is not a typical European cuisine.

Canola oil was created in Canada in the 1970s as a novel oil seed crop. People created this crop from rapeseed, which is frequently produced throughout Europe. Rapeseed oil is popular in Europe because of its distinctive flavor and color. Still, it also contains large amounts of erucic acid, which is known to be bad for human health. To solve this problem, Canadian scientists created a new kind of rapeseed that had less erucic acid and was given the new name “canola” (short for “Canada oil, low acid”).

Rapeseed oil was already widely used in Europe. Thus there was no need for additional oil, which is one reason why canola oil is not a traditional cuisine. In addition, there were worries about the new type of rapeseed since it was genetically engineered, which was a relatively new notion at the time. This sparked questions about the oil’s safety and its long-term consequences on human health. Consequently, European nations were cautious about accepting canola oil.

Cultural factors also explain why canola oil is not standard in Europe. Certain kinds of oils, including butter and olive oil, have been used in European cuisine for a long time. These oils have been utilized for millennia and are profoundly rooted in their cultural history. On the other hand, canola oil is a more recent kind of oil and does not have the same cultural importance as other oils.

Canola oil tastes different from European oils. Whereas butter and oils like olive oil have a flavour that many Europeans enjoy, canola oil has a neutral flavour. Due to this flavour difference, canola oil may have limited adoption in Europe.

Although it is less common than other oils, canola oil is utilized in several European nations. It has a high smoke point. Plus, it’s a taste that blends well with other ingredients. Thus, it is sometimes used to replace other oils in baking or frying.

It is important to remember that the restriction on canola oil in Europe is not entirely the result of cultural or historical factors, notwithstanding cultural distinctions. As described in earlier sections, there are concerns regarding the health dangers linked with canola oil, including its relation to heart disease and other health issues. Although these issues may not be the primary reason for the prohibition, they do emphasize the need for more excellent study and examination of the usage of canola oil in food manufacturing.

Canola Oil Is Not the Only Cooking Oil

While canola oil is a standard cooking oil in North America, it is not the only option. Several other varieties of cooking oils are often used globally, each with unique qualities and advantages. Among the most often used cooking oils are:

  • Olive oil is a typical cooking oil used in Mediterranean cuisine. It is produced by pressing fresh olives; its taste may vary from mild to robust. Monounsaturated fats, considered good for heart health, are abundant in olive oil. Antioxidants included in it may aid in preventing inflammation and other health issues.
  • Coconut oil: A versatile cooking oil, coconut oil is often used in Southeast Asian cuisines. It is prepared from the flesh of mature coconuts. It is used in various cuisines because of its distinctive, sweet taste. MCTs (medium-chain triglycerides) are plenty in coconut oil. According to specific research, MCTs may also reduce weight and raise cholesterol levels.
  • Avocado oil is a more contemporary cooking oil that has gained popularity in recent years. It is prepared by pressing avocado fruit pulp and has a mellow, nutty taste. Monounsaturated fats, abundant in avocado oil, may aid in reducing inflammation and enhancing cardiovascular health. Antioxidants, which may aid in preventing cellular damage, are also present.
  • Sesame oil: Made by crushing sesame seeds, sesame oil is a common ingredient in many Asian dishes. It is often used as a flavoring component in stir-fried foods and sauces because of its distinctive nutty taste. Sesame oil has a lot of good fats, which may lower cholesterol and the risk of heart disease.
  • Grape seed oil Grapeseed oil is a light and neutral-tasting oil created by pressing the seeds of grapes. It contains a lot of polyunsaturated fats, which may lower cholesterol and the risk of heart disease. Antioxidants included in grapeseed oil may aid in preventing cellular damage.

These are just a handful of the many cooking oils that are offered. Choosing the appropriate oil for your food is crucial since each oil has a distinct taste and nutritional profile.


1. Canola Oil: Is It Safe For You?

While canola oil has some positive health impacts, there are worries regarding its possible side effects. Consuming canola oil has been associated with heart disease, oxidative stress, and elevated inflammation in certain studies. Moreover, canola oil is often subjected to intense processing, which may deplete some of its antioxidants and natural minerals. Canola oil should be used in moderation, just like any other meal. Where feasible, go for high-quality, less processed items.

2. Canola Oil Is Cheaper Than Other Cooking Oils; Why?

Due to its widespread availability and mass production, canola oil is often less expensive than other cooking oils. Moreover, canola oil has a high smoke point, making it more adaptable than other oils and suitable for a broad range of cooking techniques.

3.  What Is Some Canola Oil Substitutes?

One may use numerous healthy alternatives to canola oil for baking and cooking. Some of the most common possibilities are olive, coconut, avocado, and grapeseed. Each of these oils has a distinct taste and nutritional profile. They may be used for several culinary techniques, from sautéing and frying to baking and roasting.

4. Isn’t Canola Oil Prohibited In Countries Other Than Europe?

Although prohibited in the European Union, canola oil is extensively used in other nations, such as Canada, the United States, and Australia.

5. Can Canola Oil Still Be Imported Into Europe For Non-Food Uses?

Yes, one may still import canola oil into Europe for non-food applications, such as for use in industrial and cosmetic items.


In conclusion, canola oil is a well-liked cooking oil that is often used in North America. Still, it is prohibited in the European Union owing to worries about its possible detrimental effects on human health and the environment. Numerous healthy substitutes for canola oil may be used in cooking and baking, even though it offers certain health advantages. As consumers, we must make informed judgments about our food preferences and, if feasible, choose high-quality, minimally processed items. By doing this, we may contribute to preserving the environment and our health.