"Oil" is a food people eat daily, so its scientific use is crucial for human health. Improper use, accumulated over time, may even lead to cancer. Recently, Professor Hong Zhaoguang, a renowned cardiovascular expert in China, has offered many practical suggestions regarding common misconceptions people have about the use of cooking oil in their diet.
1. High-temperature stir-frying
Many people prefer to stir-fry at high temperatures,习惯于等到锅里的油冒烟了才炒菜，这种做法是不科学的。高温油不但会破坏食物的营养成分，还会产生一些过氧化物和致癌物质。建议先把锅烧热，再倒油，这时就可以炒菜了，不用等到油冒烟。
2. Not eating plant-based cooking oil, or not eating animal oil
Without oil, it can lead to deficiencies in vitamins and essential fatty acids in the body, affecting human health. It is also not advisable to insist on eating only plant-based oil and no animal oil. In certain amounts, animal oil (saturated fatty acids) is beneficial to the human body.
3. Eating only one type of oil for a long time
Nowadays, it is still difficult for the average family to use different oils for different dishes, but we recommend that it is best to alternate between several oils or use one type of oil for a period of time and then switch to another, because rarely can a single oil meet all the body's lipid needs.
4. No difference in oil use for people with abnormal blood lipids or abnormal body weight
For special groups with abnormal blood lipids or abnormal body weight, we emphasize choosing plant oils high in monounsaturated fatty acids. The amount of oil used should also be controlled. The total oil intake for people with normal blood lipids and body weight should be controlled to no more than 25 grams per day, with polyunsaturated fatty acids and monounsaturated fatty acids each accounting for about half. For the elderly, people with abnormal blood lipids, obese individuals, people with obesity-related diseases, or those with a family history of obesity, their daily oil intake per person should be even lower, possibly reduced to 20 grams.