Toronto, June 16: Those on food prepared with canola oil, take heart. New research suggests that those on a canola diet experienced both a reduction in blood glucose levels and a significant reduction in LDL (bad) cholesterol.
Researchers compared people with type 2 diabetes who ate either a low glycemic index diet that included bread made with canola oil, or a whole wheat diet known to reduce the risk of cardiovascular disease.
“The finding that the canola bread diet seemed to have the most significant impact on people whose blood glucose levels were high is very exciting,” said David Jenkins, a professor of nutritional sciences and medicine at University of Toronto.
Also, the reduction in LDL cholesterol observed in his study of 141 people could translate into a seven percent reduction in cardiovascular events, he added.
Canola oil was developed from rapeseed at University of Manitoba in the 1970s.
It contains only seven percent saturated fat, less than half that of olive oil, widely touted for its health benefits.
The study was published in the journal Diabetes Care.
