According to Associate Professor Dr. Nguyen Duy Thinh, a former faculty member at Hanoi University of Technology, excluding pork fat from one’s diet is a common mistake that many people have made over the years.
Compared to vegetable oil, pork fat plays a crucial role in forming nerve cell membranes. Consuming pork fat in moderation not only effectively protects the arterial walls but also reduces the risk of cardiovascular diseases and myocardial infarction.
Moreover, pork fat enhances the body’s absorption of vitamin A. Notably, this food is highly beneficial for the development of brain cells in children. Research indicates that including pork fat in children’s diets can help stimulate their appetite while preventing and treating anorexia.
Pork Fat Enhances Vitamin A Absorption
Oil and pork fat are familiar ingredients that make dishes more appealing and tasty. Vegetable oil contains abundant fatty acids, is cholesterol-free, and is rich in vitamins E and K, which are easily absorbed by the body. In contrast, pork fat is rich in vitamins B and D, along with essential minerals, aiding calcium absorption. Both are excellent sources of healthy fats, especially for children. A lack of fat can lead to stunted growth, anorexia, rickets, and increased susceptibility to illness.
Nowadays, many people primarily use oil, but it’s important to note that this product is prone to oxidation. Additionally, when exposed to high temperatures, oil can become rancid, affecting the quality of the dish. Therefore, it is advisable to minimize the amount of oil used for frying and replace it with pork fat.
To maintain a balanced diet, if frying is necessary, opt for fat. Limit the consumption of fast food such as cold cuts, sausages, bacon, and fried chicken.
Choose Fat for Frying
However, it’s important to remember that pork fat has a high saturated fat content, and excessive consumption can lead to excess fat intake, which is unhealthy for children and those with cardiovascular or stroke issues. Therefore, a balanced diet that includes both oil and fat, along with protein, fiber, and vitamins, is essential.
When cooking, pork fat, when fried at high temperatures, does not transform into harmful substances like cooking oil. The fat in pork mainly consists of unsaturated fatty acids, which are less prone to transformation and thus produce fewer potentially carcinogenic substances than cooking oil. For this reason, experts recommend using pork fat for dishes prepared at high temperatures.
Additionally, consuming pork fat does not contribute to weight gain more than oil. According to the National Institute of Nutrition, each gram of fat and oil provides the same amount of 9 calories. Combining vegetable fats (oil, sesame, peanut) with animal fats (pork fat, butter) will provide a balanced and supportive dietary approach. Focusing solely on one type of fat is not advisable.
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