Many people with elevated blood fats – cholesterol, but also triglycerides, are asking themselves, should they change their preferences for the oils they cook with?
Experts generally advise that oils of vegetable origin should be preferred over animal fats. When cooking, it is better to use olive oil or canola oil instead of butter or lard.
Olive oil and canola oil in the foreground
However, it should be known that not all vegetable oils are recommended in the same way. Best for high cholesterol or triglycerides are olive oil, canola oil, and peanut oil.
In addition, there are several plant-based edible oils that appear to lower cholesterol, but their effects are not as pronounced or guaranteed:
- Sunflower oil;
- Wheat germ oil;
- Pumpkin seed oil;
- Sesame oil;
- Soybean oil.
Coconut oil and palm oil are not suitable, especially if they are in a chemically processed form - the so-called hydrogenated fats.
Phytosterols are good, but be critical of the hype!
Be critical of some of the advertising promises that marketers of vegetable oils or related products promote as particularly healthy. You may hear somewhere that vegetable oils lower cholesterol levels because they contain a lot of phytosterols. This is true in principle, but too large amounts of even healthy fats are also not good for the desired effect - normalization of blood fats.
The Mediterranean-style diet is considered time-tested. In it, olive oil is only one ingredient of many other fresh and varied products.
Dr. Jörg Zorn, Navigator der Medizin
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