Yes, Erucic acid rich Colza (Rapeseed oil) is risky to mammal’s cardiac health.

So two solutions are implemented:

1. Colza mixed with a low erucic acid oil (to keep the total under 2%), commonly a 50–50% mix with sunflower oil (for the low price).
2. CanoLA (Canadian Low Acid) Oil, also with an erucic acid content below 2% total volume.
   
   CANOLA is a better product for frying food as it better withstands HEAT, although in the EU the Colza mix is sold as “special frying oil”.
   
   You can also try Peanut, Coconut or Refined Olive(<1.5% acidity) Oils to meet your deep frying needs at a reasonable cost IMO.

It’s perfectly safe, sold as canola oil (because the name “rapeseed” was off-putting to some). “Canola” is a made-up word from “Canadian oil, low-acid.”

I personally avoid seed oils (canola, corn, grapeseed, peanut, safflower, soy, cottonseed, etc.) because of their poor Omega 6 to Omega 3 ratios. I use extra-virgin olive oil and, for sautéing, avocado oil, which has a neutral taste, a nutrition profile very like olive oil, and a very high smoke point (271ºC / 520ºF). More information here: Healthiest Cooking Oil Comparison Chart with Smoke Points and Omega 3 Fatty Acid Ratios.