Pay attention to the proportion of fatty acids when selecting edible oils

Professor Guo Hongwei, deputy dean of the School of Public Health of Fudan University, said that about half of the fat intake by Chinese residents through their diets comes from the fat contained in the food itself, and the other half comes from edible oils. At present, some consumers have a misunderstanding when choosing edible oils that the less fat content, the better. The correct approach should be to choose edible oils with a reasonable proportion of fatty acids.

Fatty acids are the basic unit of fat. According to the classification of fatty acid saturation, it can be divided into saturated fatty acids without double bonds in the carbon chain, monounsaturated fatty acids with only one unsaturated double bond in the carbon chain, and polyunsaturated fatty acids with two or more double bonds in the carbon chain. The effects of the three fatty acids on human health are different.

Saturated fatty acids are the main culprit in causing a