Nutritional value of rapeseed oil and its high oleic/low linolenic variety – A call for differentiation

Abstract

Abstract To offer the best choice of healthy and acceptable food to the consumer a coordination of plant breeding, food processing and nutrition science is required. Here the nutritional aspects of the high oleic/low linolenic (HOLLi) varieties of rapeseed with a low α‐linolenic acid content of about 3% are reviewed. The content of α‐linolenic acid amounting to around 9% is the hallmark of the positive nutritional value of the original (erucic acid free) 00 varieties of rapeseed oil (“canola” quality in North America). n‐ 3 fatty acids are endowed with the property to protect the cardiovascular system from chronic disease and the consumption of food containing n‐ 3 fatty acids is explicitly recommended by national and international nutritional and medical authorities. Although the use of HOLLi with a low n‐ 3 fatty acid content can be unavoidable for specific purposes, because of technological and health considerations the continuous future consumption of the original rapeseed oil with around 9% of α‐linolenic acid by the consumer should have high priority from the standpoint of public health. To pursue this aim confusion of the consumer must be avoided by creating a new name and a new brand for HOLLi varieties.