Remember it is not only the quantity of fat but also the type of fat you consume that has an important bearing on your cardiovascular health.  Chose oils low in “bad” saturated fats and high in “good” unsaturated fats; such as CanOlive with its unique formulation.
Cooking Oils and Health
It is important to know that it is not only the quantity of oils/fats that you eat, but also the type of oils/fat that you consume that has an effect on your health, especially heart or cardio-vascular health.

In terms of quantity a general rule of thumb is to limit the amount of oils & fats in your diet to not more than 25-35% of your daily calorific needs. So for example if your body weight determines your daily calorific need to be 2,300 calories then the calories from oils & fats should be maximum 690 (based on 30% of calorific needs). As 1 gram of fat on average contains about 9 calories, your total daily intake of fat in this example should not be more than about 77 grams.

In terms of type of oils & fats remember that the “bad” saturated and Transfats are to be avoided as they increase the risk of heart disease while the “good” unsaturated fats have the opposite effect. Thus it is important to use liquid cooking oils high in unsaturated fats for cooking. In instances where harder fats such as Banaspati have to be used, choose fats with zero Transfats such as Zaiqa Banaspati with its “Trans Fat Limiting” Formula.

Unsaturated fats are also of two types: mono-unsaturated and polyunsaturated. While it is believed that unsaturated fats in general lower cholesterol levels, there is a need to control the amount of polyunsaturated fats as such fats are prone to oxidation and may contribute to heart disease by increasing inflammation. On the other hand monounsaturated fats are more stable than polyunsaturated fats and are known to have a positive impact on heart health. CanOlive Oil is a good source of monounsaturated fats due to the high percentage of Canola Oil present, and has a lesser amount of the polyunsaturated fats as compared to pure sunflower or
soybean oils.
The information contained on this page has not been prepared or vetted by a qualified medical practitioner and is based on external sources over which the owners of the site have no control. Although care has been taken to only include information from reliable sources, the information is not intended to replace professional medical advice and neither is offered as such. The owners of this site take no responsibility for any direct or indirect consequences arising from the use of information on this site. The readers are advised to seek professional medical advice for any medical conditions or questions, and to not disregard, alter, or delay seeking medical advice based on the information on this site.
Sources consulted:
Bailey's Industrial Oil & Fat Products (6th Edition) - Volume I: Chemistry, Properties and Health Effects.
Know Your Fats: American Heart Association
The Nutrition source, Fats & Cholesterol, "The Bottom Line": Harvard School of Public Health.