Not all oils are the same and a study has identified the most dangerous for cholesterol levels
If you suffer from high cholesterol, you will know that oil also matters in cooking and that you should choose one that is low in saturated fat. Science has not only confirmed the role of the so-called Trans in cholesterol levels, but has also revealed which one contains the most and, unfortunately, it is now an ingredient present in practically most of the products we find on the shelves.
Pay attention to the type of oil used in the kitchen or to prepare the foods we consume every day can be essential to keep your cholesterol levels within the norm. The high cholesterol it is in fact one of the worst threats to heart health, as it leads to the formation of localized deposits of fatty material that can block the flow of blood in the blood vessels. As we know, the most serious risks this condition can cause include the development of heart disease or the danger of stroke. (Read also: High cholesterol: this “chocolate bar as effective as drugs” to lower it)
Several studies confirm that thePalm oil it is one of the worst oils for cholesterol levels because it is rich in saturated fat (45-50%). Let’s find out why.
Why palm oil is dangerous for your cholesterol levels
According to the statistics provided by ISTAT, about 7% of the entire Italian population has levels of LDL cholesterol (the so-called “bad cholesterol”) above 190 mg / dl, which is very high values. One of the simplest solutions to manage cholesterol levels is pay attention to your diet.
A study published in the Journal of Nutrition found that, compared to vegetable oils low in saturated fat, the consumption of palm oil ha significantly increased the LDL cholesterol values. Harvard Health School warns against palm oil, butter, red meat and ice cream as they contain saturated fats that are harmful to our health and he recommends moderate consumption. The best solution would be to replace palm oil, red meat and butter with fish, beans, nuts and other healthy oils (such as, for example, the common extra virgin olive oil).
A 2018 analysis of Journal of Lipid Research suggests healthier alternatives to palm oil, including seed oils as of sunflower or flax, which would also be able to lower cholesterol levels.
Unfortunately, palm oil is extremely popular in large industries because it has a very low production cost, is resistant to different temperatures, can be used in long-lasting foods and is tasteless. There are also several varieties of palm oil with very different properties, including:
- Palm oil raw red (pure and rich in properties);
- Palm oil refined (with 50% saturated fat);
- Palmisto (85% saturated fat).
The type of oil found in biscuits in snacks is palm kernel, the more dangerous for the health of our cardiovascular system. For this reason, you should opt for those products in which palm oil is replaced by sunflower oil, other fats or even extra virgin olive oil, or buy food. palm oil free increasingly popular in supermarkets.
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Sources: Journal of Nutrition / Harvard Health School / Journal of Lipid Research
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