Fish oil can aggravate arthritis.
Product ingredient labeling: Many products advertise the presence of , but do not indicate the content or amount, so consumers have no standard to measure.
The source of the product, the content of the product, and the effect of the product are all uncertain.
Nutritional content of edible fats and oils
Edible oils and fats mainly contain fat, animal fats also contain animal sterols, and vegetable oils contain a small amount of plant sterols. Soybean oil, sesame oil, etc. also contain carotene and vitamin E. Soybean oil contains more phospholipids than other oils, rapeseed oil also contains tocopherol, and butter also contains vitamin A and vitamin D.
Nutritional characteristics of edible oils and fats
(1) Rich in fatty acids
The nutritional value of animal and plant oils varies greatly. Although they are all rich in fatty acids, the content of essential fatty acids in different oils is very different. For example, the content of linoleic acid in oils is: soybean oil 52.2%, corn oil 47.8%, sesame oil 43.7%, peanut oil 37.6%, rapeseed oil 14.2%, lard 8.3%, tallow 3.9%, and sheep oil 2.0%. It can be seen that vegetable oil is the best source of essential fatty acids. Animal fats are mostly composed of saturated fatty acids, with a high melting point, and are not easily digested and absorbed by the human body. Vegetable oils are mostly composed of polyunsaturated fatty acids such as oleic acid, linoleic acid, and linolenic acid, with a low melting point and are liquid at room temperature, so their absorption rate is higher than that of animal fats.
Animal fat contains cholesterol, and saturated fatty acids and cholesterol form esters, which are easily deposited in the arterial intima and cause atherosclerosis; while essential fatty acids in vegetable oils can prevent and treat hyperlipidemia and hypercholesterolemia, especially rice bran oil and corn oil, which contain more plant sterols, such as sitosterol and stigmasterol, which have the function of preventing cholesterol from being absorbed in the intestine, thereby preventing vascular sclerosis and promoting the metabolism of saturated fatty acids and cholesterol. Therefore, animal sterols are not good for cardiovascular patients, while plant sterols are beneficial. It can be seen that the nutritional value of vegetable oil is higher than that of animal fat.
(2) Contains more fat-soluble vitamins
Fat-soluble vitamins can be dissolved in oils and fats, and are digested and absorbed along with the oils and fats. If there is a lack of oil in the diet, the absorption of these vitamins will be greatly affected. Among animal fats, butter has the highest nutritional value and contains a certain amount of vitamin A and vitamin D, which are lacking in other animal and plant fats and fats. The vitamin A, vitamin D and carotene in vegetable oils can be dissolved in oils and fats and are easily absorbed by the human body. Vegetable oils are also the best source of vitamin E. Since vitamin E has an antioxidant effect, vegetable oils are less likely to oxidize and become rancid than animal fats.