In the latest official report on the incidence of cancer in the country, there is a shocking number:About 4.57 million new cancer cases are diagnosed in our country every year, accounting for 1.4 of the total number of cases in the world.
This is a staggering number, especially when compared to other countriesIn India, for example, we have three times as many cancer patients. What's going on here? Is it because we love soybean oil?
Recently, there is a saying circulating on the Internet,There is concern that the trans fatty acids in soybean oil increase the risk of cancer. This problem even made some people dare not eat soybean oil at home, so they just threw it away. But is this really the case?
The trans fatty acid content in soybean oil is actually not high, with an average of only 134%。Converted to the usual amount, with 50 grams of soybean oil for a meal, the amount of trans fatty acids is 067 grams, well below the safe dose line of 2 grams per day.
And, until now, there has been no conclusive evidence of a direct link between trans fatty acids and cancer. At most, it will accumulate in the blood vessels, causing high blood lipids and causing a burden on the cardiovascular and cerebrovascular vessels.
Why do some people think that the high incidence of cancer is related to our cooking oil? It's all about how much we take. Statistics show thatThe amount of edible oil per capita per day in our country has reached a staggering 421 gram, while the recommended intake is only 25-30 gramsSerious excesses are evident.
The fat content of edible oil is very high, and excessive intake can easily cause obesityFurther, obesity not only affects the appearance, but also changes the endocrine levelThe fat accumulated in the body of obese people promotes the production of estrogen, which stimulates cell proliferation and differentiation, and unstable genes are more likely to mutate, increasing the risk of cancer.
It is not difficult to understand that the oil we usually eat may unknowingly push up the incidence of cancer. The good news is that as long as you consume cooking oil in moderation and reduce your calorie intake, you will not increase the risk of cancer.
The problem is that not all oils are harmless to the body. There are three kinds of oils in it, so you should be especially careful, and it is better to touch it as little as possible.
The first is the open bottle of cooking oil that has been sitting for too long. Many families are accustomed to saving a large barrel of oil, thinking that the oil will not be bad if it is durable, and blindly pursue economic benefits.
But you know what,Once the cooking oil is opened, the oxidation rate of the oil will be accelerated after contact with the air, and various substances that are not good for health may be produced after being stored for a long time.
So, don't always buy such a large barrel of oil, try to eat it within 90 days, and if the oil smells weird, it may really go bad.
Second, reuse frying oil. Do you have this habit in your family? After frying, the oil remains in the pan and will be used next time. It's really not a wise choice. Some studies have found that if cooking oil is fried more than three times, the harmful ingredients inside it can be far exceeded. No matter how delicious this oil is, you have to discard it, don't hurt yourself.
There is a third oil to be reminded of here: margarine. Modern people's demand for butter is increasing, and every household buys it as a cooking necessity, but many butters on the market are artificial, and the content of trans fatty acids is very high. Long-term intake not only makes it difficult to control weight, but also increases the risk of cardiovascular and cerebrovascular diseases.
In addition to these oil-based products,There are also two condiments that should also be controlledThat's salt and sugar
We all know that salt, as the most common condiment, has an irreplaceable effect on the human bodyHowever, high blood pressure is one of the problems caused by excessive intake, and too much salt can also overburden the heart, leading to heart failure.
As for sugar, it's everywhere, whether it's cooking or pastry. But you know what,Long-term high sugar intake increases the risk of tooth decay and increases the risk of diabetes, obesity and energy not being fully metabolized into fat. Don't underestimate these seemingly innocuous sweets, they have potential health risks.
That's right, there's a growing body of evidence that tells us the importance of eating right. To put it simply, it is necessary to stay away from those cooking oils that have been left open for a long time, avoid reusing fried oils, avoid ingesting margarine, eat less salt, and eat less sugar.
A healthy table doesn't need to be complicated, it's just a reflection of what you eat every day. If we can do this, every meal we eat will be healthier and our quality of life will be better. Let's join hands and step into the path of a healthy life!