Cooking oil how to cause cancer
Cooking oil how to cause cancer, cancer is a very scary disease, most of them do not have a good means of treatment, can only rely on prevention, a lot of easy to cause cancer of the goods we have to stay away from, or once the disease to the door before the pain, the following share cooking oil how to cause cancer.
How cooking oil can cause cancer1
1: High temperature stir fry
Many people like to stir fry with high temperature, used to wait until the oil in the pan smoke before stir fry, this practice is not scientific. High-temperature oil will not only destroy the nutrients of food, but also produce some peroxide and carcinogenic substances. It is recommended to heat the pan first, and then pour the oil, then you can fry, do not have to wait until the oil smoke.
2: do not eat animal oil
If there is no oil, it will cause the body of vitamins and essential fatty acids deficiency, affecting the human body's health. A focus on emphasizing only vegetable oils and not eating animal oils will not work. In certain doses, animal oils (saturated fatty acids) are beneficial to the human body.
3: Eat only a single variety of oil for a long time
For people with abnormal blood lipids or special people with abnormal weight, we emphasize more on choosing vegetable oils with high monounsaturated fatty acids. In the amount of oil used, but also to control. The total amount of oil used by people with normal blood lipids and weight should be controlled to no more than 25 grams per day, with basically a 50/50 split between polyunsaturated and monounsaturated fatty acids. And the elderly, dyslipidemia ` population, obese people, obesity-related diseases of the population or a family history of obesity, their daily amount of oil per person to be lower, or even down to 20 grams.
How cooking oil can cause cancer2
How do we use oil to cook at home in a healthy way?
01, low-temperature oil
Usually when cooking, some people used to wait for the oil to burn hot smoke and then put ingredients. This is very undesirable behavior.
Because aldehydes are produced in large quantities by vegetable oils at high temperatures, the release of aldehydes would have exceeded the limit if the oil was hot.
02, avoid repeated use of oil
When frying things at home, use a lot of oil. If you use it once and throw it away, many people will use it repeatedly.
Of course, the family can be used again, but be sure to pay attention to the number of times, not more than 2 times.
03, limit the amount of use
For modern people, chronic diseases are one of the invisible killers. Due to the fact that people usually consume high-fat and high-sugar foods, the incidence of chronic diseases is also gradually increasing.
Therefore, we must limit the use of oil when cooking at home, generally no more than 25g per person per day.
04, do not consume a single oil for a long time
The nutritional value of each vegetable oil is different, soybean oil is rich in linoleic acid, olive oil contains a polyphenol antioxidant, walnut oil is rich in phospholipids, so try not to use a single type of oil.
How can cooking oil cause cancer3
1, the human body needs a variety of fatty acids
Why do humans need cooking oil? Guangzhou Medical University Cancer Hospital, deputy director of the nutrition department of Huang Yufang introduced, fat is an important component of the human body, a healthy adult body weight of 14% to 19% is adipose tissue, which protects all the organs of our body, subcutaneous adipose tissue can maintain a constant body temperature. Lipids are also the main components of the brain, nervous system, and and human and fertility have an important relationship, fat-soluble vitamins A, D, K, E absorption and utilization is also inseparable from fat.
According to saturation, fatty acids are divided into two categories: saturated and unsaturated, and unsaturated fatty acids are further divided into monounsaturated and polyunsaturated fatty acids according to the degree of unsaturation.
The fats in our diet come from a variety of sources. Nuts and vegetable oils are rich in Omega-6 polyunsaturated fatty acids, while fish are high in Omega-3 polyunsaturated fatty acids, and animal fats such as butter, cream, and lard are high in saturated fatty acids.
Omega-6 polyunsaturated fatty acids are represented by linoleic acid, and Omega-3 polyunsaturated fatty acids are represented by linolenic acid, both of which are essential fatty acids that must be provided from food. Linolenic acid can be derived from eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are indispensable for infants' vision and brain development, and a long-term deficiency will have an adverse effect on the regulation of attention and cognitive ability. At the same time, these two fatty acids in the body has a lowering of blood lipids, improve blood circulation, inhibit platelet aggregation, inhibit atherosclerotic plaque and thrombosis, cardiovascular disease has a good prevention and treatment effect.
2, lard butter can not be commonly used
Huang Yufang introduction, soybean oil, peanut oil, canola oil, corn oil, sesame oil, olive oil, etc., due to the fatty acid composition of the different, and each has its own nutritional characteristics. Olive oil, tea seed oil monounsaturated fatty acid content is high, corn oil, sunflower oil is rich in linoleic acid. Soybean oil is rich in two essential fatty acids - linoleic acid and alpha-linolenic acid. These two essential fatty acids have the effect of lowering blood lipids, cholesterol and promoting the growth and development of the fetal brain during pregnancy. In addition, canola oil, especially low erucic acid canola oil is also rich in monounsaturated fatty acids and linoleic acid, but also contains a certain amount of alpha-linolenic acid.
Soybean oil, sunflower oil, corn oil, etc. contains a large amount of linoleic acid, linoleic acid is not heat-resistant, is not suitable to do smoke frying, to the temperature of the smoke (nearly 200 ℃ or even higher) will be oxidized polymerization, decomposition of toxic substances.
"Part of the polyunsaturated fatty acids in vegetable oils are easy to oxidize, generating peroxides, which can cause cerebral thrombosis and myocardial infarction and other diseases, so polyunsaturated fatty acid-rich soybean oil, sunflower oil, corn oil, etc. should not be used to carry out high-temperature frying." Huang Yufang, deputy chief physician, if you want to carry out high-temperature frying, choose lard, butter and other animal oils, or palm oil rich in saturated fatty acids will be better, this kind of oil is stable, high temperature produces less harmful substances.
But this does not mean that lard will be healthier. Experts believe that lard butter can not be commonly used because it contains too much saturated fat. "Dietary saturated fatty acid intake significantly affects blood lipid levels. There is evidence that elevated blood lipid levels, particularly elevated serum cholesterol levels, are important factors in atherosclerosis, and dietary saturated fatty acids are the major fatty acids responsible for elevated serum cholesterol." High-fat, high-cholesterol diets (including excessive intake of cooking oils and animal fats) are risk factors for hyperlipidemia.
However, doctors also recommend that because saturated fatty acids are not easily oxidized to produce harmful oxides, peroxides, etc., the human body should not completely exclude the intake of saturated fatty acids.
3, often change the cooking oil is more healthy
According to reports, the World Health Organization recommended a reasonable dietary pattern of fat energy supply ratio of 20% -30%, should not be more than 30%, which saturated fatty acids provide energy should be less than 10% of the total energy. Most scholars recommend Omega-6 and Omega-3 fatty acid intake ratio of 4 to 6:1, more appropriate for maintaining good health.
Dietary Guidelines for Chinese Residents suggests 25g-30g of cooking oil per person per day, which is the amount of two or three white porcelain spoons. Reasonable choice of cooking methods conducive to health, is to reduce the preferred method of cooking oil, it is recommended to steam, boil, stew, stew, simmer, simmering, mixing, mixing, rapid-fire frying based.
Finally, Dr. Huang Yufang, deputy chief physician, concluded that although lard is more stable, more suitable for high-temperature frying, but this high-temperature frying cooking method itself is not advocated, and lard contains saturated fatty acids and cholesterol more, for people who have suffered from high cholesterol, fatty liver, it is not recommended to choose. Soybean oil, sunflower oil, corn oil and other large amounts of linoleic acid, linoleic acid is not heat-resistant, is not suitable to do smoke frying, to the temperature of the smoke will be oxidized polymerization, the decomposition of toxic substances, but it is not that these oils can not be eaten, as long as in the daily cooking, try to reduce the cooking temperature, to avoid the smoke, is not harmful. The fatty acid composition of a single oil is different, and the nutritional characteristics are also different, so it is recommended to change the type of cooking oil often, and consume a variety of vegetable oils.
And for the British scientists' study, a popular science article said that some vegetable oils are not resistant to high-temperature cooking, but the experts in the test is the oil heated for 30 minutes and then test the concentration of aldehydes, which is related to the eating habits of the British people, who use a large number of vegetable oils is the most important is to use for deep-frying, know that "fish and chips" is a local British cuisine. It is known that "fish and chips" is a local delicacy in Britain, and the high temperature of the frying pan for a long time will naturally give rise to a lot of aldehydes. British experts are opposed to the use of sunflower oil, corn oil, soybean oil and other long-time high-temperature cooking, but the people of our country, deep-fried was not the mainstream way of cooking, but also do not have to worry too much about the problem of toxic substances.