Original title: the prevention of cardiovascular disease which oil is selected?
A recent article from the UK, "vegetable cooking carcinogenic, recommend lard substitute," the study reported, causing public health concerns of oil. Scientists say, sunflower oil, corn oil or vegetable oil for cooking, may cause a variety of diseases including cancer, therefore recommended to use olive oil, coconut oil, butter or lard alternative to ordinary vegetable oil. Chinese people is an oil country, a wide variety of oils available in the market how to pick, how to eat healthier, this is a lot of people, especially those who suffer from cardiovascular disease, and high cholesterol, hypertension special attention.
Olive oil is the "Mediterranean diet" represents
Living in Europe the Mediterranean coast of Italy, Spain, Greece and other countries residents incidence of cardiovascular disease, the mortality rate is very low, is one of longevity areas in the world. After extensive research and survey analysis found that the diet of the region - "Mediterranean diet" mode concerning, for World Health Organization (WHO) the "Mediterranean diet" as a model to the public to promote a healthy diet.
Director of clinical nutrition Chenchao Gang Sun Yat-sen Memorial Hospital introduced, olive oil is an important representative of the "Mediterranean diet", and olive oil have reduced human low-density lipoprotein, increased high-density lipoprotein function, but also has enhanced cardiovascular function and anti-oxidation, anti-tissue aging. In addition, Chen Chaogang spoke on the Mediterranean inhabitants table, animal protein with the most fish, especially deep-sea fish, fish rich in ω-3 fatty acids that help protect the heart. Also, people Mediterranean countries drink red wine drinker than other countries. Winemaking brewed together in the skin, seeds. Changyin wine has been demonstrated lipid-lowering, hypoglycemic, cardiac, anti-aging and other effects.
China's famous cardiovascular expert Professor Hu Dayi analysts said the most important reason leading to cardiovascular disease is that we use the wrong kind of fat and ratio imbalance. With the improvement of people's living standards, many people's diets from grain and vegetables into a high-fat, high-protein, high-calorie diet of three high, coupled with the popularity of the family car into the TV and the computer, motion reduction , overweight, a significant increase in the proportion of obese, cardiovascular disease is increasing rapidly. Experts said that cardiovascular disease should be promptly changed diet, may be appropriate to increase the intake of olive oil, tea oil, perilla oil, purslane, nuts, walnuts and other foods rich in ω-3.
Lard, olive oil and a balanced intake to be healthy
Cardiovascular disease is common in the elderly, rich in monounsaturated fatty acids of the unique advantages of olive oil to make a soft spot for a lot of older people, "asked a lot of elderly people at home what oil, only with olive oil!" Chen Chaogang that olive oil is really useful, but you can eat olive oil unreasonable, too single.
Fatty acids in our daily food divided by the saturation level: saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), wherein the unsaturated fatty acids can be divided into n-3 and n-6 ( also known as ω-3 and ω-6) two series.
Polyunsaturated fatty acids are important nutrient levels Evaluation oil basis. Lard, butter contains higher saturated fatty acids, olive oil, tea oil is rich in mono-unsaturated fatty acids, peanut oil also contains some monounsaturated fatty acids and polyunsaturated fatty acids, sunflower oil, corn oil, tea seed oil, the soybean oil containing polyunsaturated fatty acids. In addition, soybean oil, corn oil, sunflower oil, ω-6 series polyunsaturated fatty acids higher, and ω-3 polyunsaturated fatty acid content higher linseed oil, perilla oil.
Although more beneficial polyunsaturated fatty acids than saturated fatty acids on cardiovascular, but it also requires a certain saturated fatty acids. Chen Chaogang quoted WHO initiative, one of us total daily food intake should remain saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids (PUFA) 3 fatty acids balance "1:: 1" ratio, in order to better prevention Cardiovascular disease. Because more people eating animal foods, especially cattle, sheep, pork, the meat contains a lot of lard, butter, saturated fatty acid composition, so in order to ensure a balanced three kinds of fatty acids, is to minimize the pork, butter intake into. However, in addition to fish, the animal meat, milk intake is less, this time may be appropriate to increase the pork, butter intake.
Cardiovascular patients need a balance of fatty acids
British speed "vegetable oil cooking carcinogenic, recommend lard substitute," the report, said this statement 陈超刚 less strict, after all, modern people eat more meat, animal meat, especially meat, saturated fatty acid composition of a certain number of , which is an important factor leading to high cholesterol. Thus, in order to maintain nutritional balance, it is necessary to minimize the lard, vegetable oils increases. However, Chen Chaogang said, although this argument is not very accurate, but if careful analysis, there is a certain truth. Chen Chaogang emphasize research papers seen people believe we can understand why science researchers recommend: frying cooking, recommended the use of olive oil, coconut oil, butter or lard alternative to ordinary vegetable oil.
Lard containing mainly saturated fatty acids and cholesterol. The distinction between "unsaturated fatty acids" and "saturated fatty acids" that the former have one or more "hydrogen bonds" in the chemical structure is not saturated yet, this is not "saturation" to increase its plasticity, when heating oil once too High or repeated frying, "unsaturated" hydrogen bonds will be because of hydrogenation and become "saturated", "unsaturated fatty acid" will become physician has been criticized for "trans fatty acids", also called "margarine "Before the advantages immediately becomes a fatal flaw," unsaturated fatty acid defection "after the" "harm the human body, far more than" saturated fatty acids. " And those "saturated fatty acids" high content of fat, actually become more than "unsaturated fatty acid" to "unyielding" the. Thus, the "fried, cooking fires, may wish to use lard," Chen Chaogang suggested. "Of course, a healthy diet is not recommended to eat fried foods repeatedly, do not recommend routine use of lard cooked food." Professor Chen adds.
British speed "vegetable oil cooking carcinogenic, recommend lard substitute" reported another reason is because of the different plant cooking oil, polyunsaturated fatty acids of different ingredients.陈超刚 said that although sunflower oil, corn oil rich in polyunsaturated fatty acids, help prevent abnormal blood lipids, but these oil than other vegetable oils containing polyunsaturated fatty acids higher 6 n-. n-6 polyunsaturated fatty acids can lower LDL cholesterol, but may also reduce high-density lipoprotein cholesterol, high density lipoprotein cholesterol may play a protective role in cardiovascular. Also, n-6 polyunsaturated fatty acid intake, increased prostaglandin production, which is likely to factor in inducing arteriosclerosis and cancer.
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