What oil is best to use for stir-frying to prevent cardiovascular and cerebrovascular diseases?
There is no definitive answer regarding which oil is most suitable for stir-frying to prevent cardiovascular and cerebrovascular diseases. However, during daily cooking, it is appropriate to use canola oil, soybean oil, or olive oil. The specific analysis is as follows:
1. Canola Oil
Canola oil is a vegetable oil extracted from rapeseed. It is rich in unsaturated fatty acids such as linoleic acid and alpha-linolenic acid. These fatty acids may help in the prevention of cardiovascular and cerebrovascular diseases.
2. Soybean Oil
Soybean oil contains abundant vitamin E and various antioxidants, including isoflavonoids and soy isoflavones, which can inhibit free radical production and oxidative reactions, thereby reducing lipid peroxidation and atherosclerosis.
3. Olive Oil
The monounsaturated fatty acids in olive oil can lower levels of low-density lipoprotein (LDL) cholesterol while increasing high-density lipoprotein (HDL) cholesterol, potentially reducing the risk of cardiovascular and cerebrovascular diseases.
In addition to the oils mentioned above, it is also acceptable to moderately use sesame oil, corn oil, and other edible oils. However, the preventive effect of oils on cardiovascular and cerebrovascular diseases is limited. It is recommended that individuals reduce their intake of high-fat foods in daily life. If symptoms of cardiovascular or cerebrovascular disease occur, prompt medical attention at a hospital is advised.