In the study, the researchers selected 141 patients with type 2 diabetes and divided them into two groups. One group consumed bread made from canola oil; the other group consumed whole wheat bread. The results showed that the blood glucose level and low-density lipoprotein content of the former group of patients were significantly reduced, especially in patients with the highest glycated hemoglobin value.
For patients with cardiovascular and cerebrovascular diseases, diabetes, and daily consumption of cooking oil with low saturated fatty acids is essential. At the China-Canada Agricultural Trade Fair held on June 17, the Minister of Agriculture and Agri-Food Canada, Gerry Ritz, also pointed out: “Canada canola crops can produce canola oil, one of the world’s healthiest vegetable oils, And in China for crushing and distribution, it is an ideal choice for Chinese kitchen cooking.” Scientific research proves that replacing 1.5 times a day of canola oil with saturated fatty acids can help reduce the risk of heart disease.