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The type of cooking oil that damages the liver and causes cancer that Vietnamese people like very much

To make the dish more round and attractive, the Vietnamese kitchen is always full of spices such as cooking oil, salt, and seasoning. In particular, there are many different types of cooking oil, the most common are soybean oil, rapeseed oil.

Cooking oils not only act as a solvent for fat-soluble vitamins such as vitamins A, D, E, and K. They also provide many essential fatty acids, helping the body grow and stay healthy. However, not all cooking oils are healthy to consume, health experts recommend avoiding the use of some harmful cooking oils below.

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1. Handcrafted Vegetable Oil

On the market, there are many types of self-pressing vegetable oils, advertised that 100% natural ingredients, no preservatives, completely handmade, so it is very good for health.

However, housewives need to be careful when choosing self-pressing oil because the manual production process may not be safe enough. Moreover, these oils cannot be stored for a long time, if you do not store them properly, they will spoil. At this time, aflatoxin is very easy to form, this is a mycotoxin, can damage the liver and kidneys, and even cause cancer. liver cancer.

In addition to aflatoxins, phospholipids, benzo(a)pyrene, and pesticide residues can also appear in self-pressing cooking oil because the manual oil production process cannot filter these substances. This will harm the health of the user.

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According to Assoc. Prof. Dr. Nguyen Thi Lam (Former Deputy Director of the National Institute of Nutrition), the use of vegetable oils without labels, of unknown origin has the potential to cause cancer. Moreover, improperly storing vegetable oil, leaving it in a place with direct sunlight, high temperature or not tightly sealed also affects the quality of the oil.

Assoc. Should choose high heat resistant oils such as rice oil, soybean oil, sunflower oil so that when processing food, it does not burn quickly, ensuring safety for health.

2. Fried cooking oil, fried many times

According to the Institute of Nutrition, cooking oils and fats when fried at high temperature (usually above 180 degrees Celsius) will have chemical reactions, producing aldehydes, oxidizing agents… are all substances. very harmful to health.

The more times you cook it, the more harmful substances are produced. Among those toxic substances, there are substances that evaporate into the air, causing air pollution, and people who inhale it are also toxic. There are substances that settle into the oil, the fat seeps into the food, and people eat it, which is very harmful to health.

When eating toxic substances in this oil and fat, you can see the following symptoms: dizziness, nausea or vomiting, abdominal pain, difficulty breathing, slow heart rate, high blood pressure, fatigue, eating a lot in time. Long term can cause cancer.

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Cooking oil and fat at high temperature many times also causes fat-soluble vitamins such as vitamins A and E to be destroyed, reducing the nutritional value of the oil.

To avoid the aforementioned harm, families must limit the high temperature, do not exceed 150-180 degrees Celsius, so that the oil and fat do not smoke when cooking. At the same time, do not use oil and fat that have been fried many times to avoid harm to health. Avoid eating baked and baked foods because at very high oven temperatures, the grease will be degraded and toxic.

The type of cooking oil that Vietnamese people love to use, not only harms the liver, but can also cause cancer - Photo 4.

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