One quiet afternoon, as I sat in the clinic, an elderly patient asked me an interesting question: "Doctor, I remember when I was a child, lard was used to cook at home, and at that time there were very few people who heard about cardiovascular and cerebrovascular diseases. Now that we all use vegetable oil, how can we hear that there are more cardiovascular and cerebrovascular diseases?" This question made me think deeply. Yes, our eating habits have changed dramatically over time Xi years. Why, at the same time, has the incidence of cardiovascular and cerebrovascular diseases increased from traditional lard to vegetable oils, which are considered healthier?
This question is not only a curiosity about the food itself, but also a reflection on our entire food culture and lifestyle. As a doctor who has been researching healthy eating for a long time, I have found that the answer is not simple. It involves changes in the composition of our diets, lifestyle shifts, and even the evolution of our perceptions of health.
Lard VS Vegetable Oil: Secrets of the Grease in Your Kitchen
When discussing the composition comparison between lard and vegetable oil, we first need to understand the basic ingredient differences between the two and how these differences affect our health.
Key ingredient differences
Lard: Mainly composed of saturated fatty acids, it also contains a certain proportion of monounsaturated fatty acids and polyunsaturated fatty acids. Saturated fatty acids are usually solid at room temperature.
Vegetable oils (e.g. soybean oil, rapeseed oil): mainly composed of unsaturated fatty acids, including monounsaturated and polyunsaturated fatty acids. These oils are usually liquid at room temperature.
Effects on cardiovascular and cerebrovascular health
Saturated fatty acids: Saturated fatty acids have long been thought to increase the risk of heart disease and certain types of abnormal glucose metabolism. However, recent studies have shown that the effects of saturated fatty acids on cardiovascular and cerebrovascular health may be more complex than previously thought.
Unsaturated fatty acids: It is generally believed that unsaturated fatty acids are beneficial to cardiovascular and cerebrovascular health. Among them, omega-3 fatty acids (a polyunsaturated fatty acid commonly found in certain vegetable oils and fish oils) are particularly beneficial for cardiovascular and cerebrovascular health.
Cooking stability considerations
Lard is relatively stable when cooked at high temperatures and is not prone to produce substances that are not good for health. Some vegetable oils can break down at high temperatures, producing harmful free radicals and other substances, especially those that are highly unsaturated.
Nutrient perspective
Lard contains vitamins D and E, which are beneficial for bone health and the immune system. Certain vegetable oils, such as flaxseed oil, are rich in omega-3 fatty acids, which have significant benefits for cardiovascular and cerebrovascular health.
Summary and Recommendations
Although lard contains a higher percentage of saturated fat, when used in moderation, it is part of a healthy diet. Vegetable oils, especially those high in unsaturated fatty acids, should be used at low temperatures or in cold food to maintain their nutritional value and reduce the production of harmful substances.
Dietary changes: health concerns on the modern dinner table
In exploring why the modern diet based on vegetable oils seems to be associated with an increase in cardiovascular and cerebrovascular diseases, we have to mention the overall change in dietary Xi. These changes are not only about food types and sources, but also about our eating patterns and consumption behaviors.
Increased caloric intake
Over the past few decades, the caloric intake of our daily diets has increased significantly. Compared to lard, modern edible vegetable oils have a greater variety and are prone to overuse. Although vegetable oils contain more unsaturated fatty acids, improper use may still lead to excess energy. In fact, excessive caloric intake is one of the main factors leading to obesity, which is an important risk factor for cardiovascular and cerebrovascular diseases.
Improvement in the degree of food processing
Modern foods are generally more processed than in the past. Processed foods often contain high amounts of trans fatty acids, sugars and sodium, which have been shown to be directly linked to cardiovascular and cerebrovascular diseases. In the past, people consumed more natural foods that were not too processed, such as fresh vegetables, fruits, and whole grains.
Unbalanced diet
With the acceleration of the pace of life, fast food and convenience food have become a daily choice for many people. These foods often lack essential nutrients, such as dietary fiber, vitamins, and minerals, and are high in calories and fat. Long-term intake of an unbalanced diet will not only affect the overall health of the body, but also may increase the risk of cardiovascular and cerebrovascular diseases.
Changes in food culture
Modern people's attitudes towards eating and drinking have also changed compared to the past. Socially active diets tend to be high in calories and fat, with less emphasis on traditional, healthier ways of eating. This cultural change has also invisibly pushed up the incidence of cardiovascular and cerebrovascular diseases.