oils
A refined vegetable oil with moderate omega-6 content and some omega-3 fatty acids, resulting in a nearly neutral inflammatory profile.
Omega-6 fatty acids
+0.8
Contains linoleic acid which can promote inflammation when consumed in excess.
Omega-3 fatty acids
-0.4
Alpha-linolenic acid provides anti-inflammatory benefits and helps balance omega ratios.
Processing methods
-0.2
Refining and high-heat processing can reduce nutrient content but maintains stability.
This score is ingredient-based and weighted by DII-inspired evidence. Foods with added sugar, refined starches, and heavy processing trend higher; foods with fiber, omega-3, and polyphenols trend lower.
Canola oil is low FODMAP and well-tolerated by most individuals.
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