"Oil" is a daily necessity for people, so its scientific use is crucial for human health. Improper use, accumulating over time, can even lead to cancer.
Recently, Professor Hong, a renowned cardiovascular expert in our country, has offered many practical suggestions regarding common misconceptions people have about the use of cooking oil in their daily diet.
Misconception 1: Cooking at High Temperatures
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。This practice is unscientific. High-temperature oil not only destroys the nutritional value of food but also produces peroxides and carcinogenic substances. It is recommended to heat the pan first, then add the oil, and start cooking immediately without waiting for the oil to smoke.
Misconception 2: Not Consuming Plant-based or Animal Oils
Without oil, the body can become deficient in vitamins and essential fatty acids, affecting overall health. It is also not advisable to exclusively consume plant-based oil while avoiding animal oil. In moderation, animal oil (saturated fatty acids) is beneficial to the human body.
Misconception 3: Long-term Consumption of a Single Type of Oil
Currently, it is difficult for most families to use different oils for different dishes. However, it is best to alternate between several types of oils or use one type for a period and then switch to another. This is because rarely can a single oil type meet all the body's lipid needs.
Misconception 4: No Difference in Oil Use for People with Abnormal Blood Lipids or Weight
For individuals with abnormal blood lipids or abnormal weight, we emphasize choosing plant oils high in monounsaturated fatty acids. The amount of oil used should also be controlled. For people with normal blood lipids and weight, the total daily oil intake should not exceed 25 grams, with polyunsaturated and monounsaturated fatty acids each accounting for about half. For the elderly, individuals with abnormal blood lipids, obese individuals, those with obesity-related diseases, or people with a family history of obesity, their daily oil intake per person should be even lower, potentially as low as 20 grams.