Olive & Sunflower Oils Not Associated with Cardiovascular Risk when Frying

Olive & Sunflower Oils Not Associated with Cardiovascular Risk when Frying

“In a Mediterranean country where olive and sunflower oils are the most commonly used fats for frying, and where large amounts of fried foods are consumed both at and away from home, no association was observed between fried food consumption and the risk of coronary heart disease or death,” according to the research team, led by Pilar Guallar-Castillon from Autonomous University of Madrid.

…In an accompanying editorial, Michael Leitzmann, from the University of Regensburg in Germany, wrote that the findings challenge the belief that “frying food is generally bad for the heart.”

However, he added that this “does not mean that frequent meals of fish and chips will have no health consequences.” Specific aspects of frying food, such as the type of oil used, are important, Leitzmann noted.

This study shows that the nature of oils and fats are not the same. While fried foods are not advisable for patients with heat and damp in their Liver, according to Chinese medicine. Is is important to recognize the value of the better oils to cook with when frying is part of the picture.

 

See full article below.

 

http://consumer.healthday.com/Article.asp?AID=661031