In the first study, 80 male, weanling Sprague-Dawley rats were fed diets varied in source of fat at a 5 percent by weight level in order to vary omega-3 fatty acid intakes in fats varied in degree of saturation. Fat sources used included the following: Canola oil, soybean oil, fish oil, olive oil, hydrogenated vegetable oil, and fish oil combined with soybean, olive and hydrogenated vegetable ... [Show full abstract] oils. Blood serum HDL cholesterol levels were significantly higher with the polyunsaturated than with monounsaturated fat feeding and with feeding of non-fish oil supplemented oils than when fish oil supplements were used. Lower blood serum triglyceride levels were obtained with canola and fish oil feeding as compared to other w-3 supplemented test oils. Canola and olive oil feeding resulted in an overall increase in liver and heart total lipid and cholesterol concentrations than did the feeding of the test oils high in polyunsaturated fatty acids.^ In the second study, eleven human adults were fed laboratory controlled diets providing 30 percent of the calories from fat; however, two-thirds of the fat (20 percent of the total dietary fat) in each period for each subject was provided by one of the three test oils: soybean oil, w-3 enriched soybean oil and canola oil. Under conditions of high fiber intake, canola oil feeding of humans produced significantly lower blood fasting serum total cholesterol, LDL cholesterol, phospholipid and higher HDL cholesterol levels than did the feeding of soybean oil.^ In the third study, acceptability of different bran breads containing soybean oil, w-3 enriched soybean oil and canola oil were evaluated. Test panelists judged soybean oil or canola oil containing breads as the most acceptable products in the rating test and judged w-3 enriched soybean oil containing breads as unacceptable.