"Oil" is a food people eat daily, so its scientific use is crucial to human health. Improper use, accumulating over time, can even lead to cancer.
Recently, Professor Hong Zhaoguang, a renowned cardiovascular expert in China, offered advice on common misconceptions people have regarding cooking oil in their diet.
Misconception 1:
High-temperature stir-frying. Many people prefer to stir-fry at high heat, waiting until the oil in the wok smokes before adding ingredients. This practice is unscientific. High temperatures not only destroy the nutritional value of food but also produce peroxides and carcinogenic substances. It is recommended to heat the wok first, then add the oil, and start cooking without waiting for the oil to smoke.
Misconception 2:
Exclusively consuming plant-based oils and avoiding animal fats. In fact, in appropriate amounts, animal fats (saturated fatty acids) are beneficial to the human body.
Misconception 3:
Using only a single type of oil long-term. Currently, it's difficult for most families to use different oils for different dishes, but it is best to rotate and combine several types. Alternatively, use one type of oil for a period and then switch to another, as it is rare for a single oil to meet all the body's fat requirements.
Misconception 4:
No difference in oil use for people with abnormal blood lipids or abnormal body weight. For these individuals, 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 body 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, people with abnormal blood lipids, obese individuals, those 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.