Choosing the right type of healthy cooking oil contributes to improving meal quality, ensuring food safety and protecting family health.
Which fats are good for health and safe?
Most recently, according to the results of a national survey, on average, 3 out of 10 adults in Vietnam have excess cholesterol in their bodies (accounting for 30%). More than 50% of middle-aged women between the ages of 50-65 are in a state of excess cholesterol.
This is an alarming situation because excess cholesterol in the body is one of the direct causes of increased rates of cerebrovascular accidents (stroke), myocardial infarction, coronary artery disease, high blood pressure, etc.
According to medical experts, a sedentary lifestyle and an unhealthy diet are the main causes of this condition. Specifically, the habit of consuming foods high in bad cholesterol found in fat, animal organs and fast food.
One of the "keys" to reducing excess cholesterol as pointed out by medical experts is the reasonable use of fats that are beneficial to the body in the daily diet.
Associate Professor, Dr. Le Bach Mai - former Deputy Director of the National Institute of Nutrition said that using fat in reasonable quantity (providing 20-25% of total energy of the diet) and ensuring the balance between animal fat and vegetable fat has the effect of preventing lipid metabolism disorders. This contributes to limiting the risk factors of stroke and the risk of cardiovascular diseases.
Some sources of good fats that are beneficial to the body include fats from nuts, fats from fish (salmon, herring, sardines, etc.) and vegetable oils such as brown rice oil, sunflower oil, soybean oil, etc.
In fact, when asked about their fat and cooking oil consumption habits, many Vietnamese consumers have many concerns such as: limiting the consumption of fatty meat, animal organs, and even limiting fried and stir-fried dishes, but do not know if doing so is correct? Or there are people who only use vegetable oil for cooking but do not know which type is good, so they only use it in moderation...
Regarding this issue, Dr. Truong Hong Son - Deputy Secretary General of the Vietnam Medical Association, Director of the Vietnam Institute of Applied Medicine (VIAM) commented that the trend of cutting fat from the diet of some people is wrong and unscientific.
According to Dr. Truong Hong Son, fat is one of the four essential groups of substances in the body, playing many important roles such as: helping to provide energy for the body, forming nerve cell membranes, and dissolving vitamins such as A, D, E, K. Fat deficiency can cause serious health problems.
Choose the right oil for the cooking method
Referring to the issue of choosing fats to ensure health, Dr. Truong Hong Son proposed a solution: instead of eliminating or reducing, consumers need to replace harmful fat sources with beneficial fat sources found in deep-sea fish and vegetable oils such as brown rice oil, sunflower oil, and soybean oil. This will be the key to solving this problem.
Dr. Truong Hong Son affirmed that using vegetable oil is a simple, convenient and effective way to supplement fat for the family in every daily meal. Choosing the right type of healthy cooking oil contributes to improving the quality of meals and protecting the family's health.
However, experts also note that not all cooking oils are the same, the difference comes from the ingredients, so this issue should be noted when choosing. The characteristics of the ingredients and the production method will determine the quality of each type of cooking oil.
Sharing the same view, Associate Professor, Dr. Le Bach Mai also said that there is no single type of oil that is best for everyone or for every cooking method. Therefore, when choosing cooking oil, consumers should choose the type of oil that is suitable for the cooking method, their medical condition and their nutritional status to be good for their health.
Associate Professor, Dr. Le Bach Mai said that cooking oils have similar characteristics of providing 9kcal/1 gram but are different in nutritional value, especially in the composition of fatty acids.
Some studies have shown that brown rice oil is rich in Gamma Oryzanol and Phytosterol, which helps reduce the absorption of cholesterol from food, helping to prevent excess cholesterol, thereby helping to prevent blood fat. Sunflower oil is a natural source of vitamin E for the body, which has antioxidant effects.
Soybean oil contains a lot of omega 6, omega 3, good for cardiovascular health. Therefore, if you only use a single vegetable oil, it is difficult to fully meet the body's fat needs.
Therefore, Associate Professor, Dr. Le Bach Mai recommends that, with fat, priority should be given to using cooking oil with a formula that combines all three types of brown rice oil, sunflower oil, and soybean oil so that the body is supplemented with a variety of beneficial fats.
In addition, health experts recommend that consumers choosing cooking oil that meets standards and ensures food safety should prioritize ingredients, in addition to factors such as brand, production technology, origin, etc.
Consumers should get into the habit of carefully checking the ingredients because this is the deciding factor. Nutrient-rich cooking oil ingredients that should be prioritized include brown rice oil, soybean oil, sunflower oil, which are considered the 3 types of “golden oil” because they possess many health benefits…
Source: https://kinhtedothi.vn/lua-chon-dau-thuc-vat-bao-dam-an-toan-bao-ve-suc-khoe-dung-cach.html
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