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Several randomized clinical trials have investigated the effects of canola oil (CO) compared to olive oil (OO) on the serum lipid profiles in adults. However, the results of these studies are inconsistent. Thus, this study aimed to assess the comparison of CO and OO consumption on the serum lipid components in adults. The following online databases were searched until February 4th, 2022: PubMed/Medline, Scopus, Clarivate Analytics Web of Science, Cochrane Central Register of Controlled Trials, and Google Scholar. The effect sizes were stated as the weighted mean difference (WMD) with 95% confidence intervals (CI). A total of 13 eligible trials were included in this meta-analysis. The results showed that the CO consumption, significantly reduced serum LDL-c (WMD: −6.13 mg/dl, 95%CI: −9.79, −2.46, p = 0.001), TC (WMD: −8.92 mg/dl, 95% CI: −13.52, −4.33, P < 0.001) and LDL-c/HDL-c ratio (WMD: −0.30; 95% CI, −0.53, −0.06, p = 0.01) levels compared to OO. There were no significant changes in the other components of the blood lipids. The results of this review suggest that CO consumptionhas beneficial effects on LDL-c, TC, and LDL-c/HDL-c ratio compared to OO. Therefore, its replacement with OO can have cardioprotective impacts. Consumption of canola oil (CO) and olive oil (OO), two widely consumed vegetable oils that are low in saturated fatty acids and rich in monounsaturated fatty acids have been recommended. We compared the effects of these two oils on lowering blood lipid levels We found that CO was the more effective oil to reduce low-density lipoprotein cholesterol (LDL-c), total cholesterol (TC), and LDL-c/high-density lipoprotein cholesterol (HDL-c) ratio, with no significant effects on HDL-c, triglyceride (TG), TC/HDL-c ratio, and very-low-density lipoprotein cholesterol (VLDL-c) levels compared to OO. [ABSTRACT FROM AUTHOR]