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Abstract
Growth in fast food consumption has contributed to weight gain among Americans. This has led to an increase in cardiovascular disease and other diseases associated with being overweight. Some evidence suggests that substituting canola oil for other oils when preparing foods may be nutritionally beneficial. This study compared the sensory characteristics/oil degradation of high oleic canola oil and peanut oil. The study showed high oleic canola oil to be a particularly strong alternative for those seeking to switch to an oil that offers greater nutritional benefits without compromising the appearance, flavor, taste or texture of the foods being prepared.
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