How does nephrotic syndrome patients select cooking oil?2017-11-05 17:44
Patients with nephrotic syndrome often suffer from dyslipidemia, and dietary restriction should be limited in dietary instruction. Clinicians or nutritionists often tell patients on the basis of the total amount of fat control, priority to select peanut oil, soybean oil and other vegetable oils, eat or not eat lard, butter and other animal fats. The same is fat, why so respected oils?
Cooking oil is divided into three categories:
Saturated fatty acid
Saturated fatty acids are called "bad fats", mainly animal fats, such as lard, butter, butter and so on. Excessive intake of saturated fatty acids in patients with nephrotic syndrome can lead to obesity, elevated cholesterol, and easily lead to cardiovascular diseases such as atherosclerosis. Therefore, although less fragrant lard, lard used as cooking oil.
Monounsaturated fatty acid
Including peanut oil, rape oil and olive oil, etc., the content of monounsaturated fatty acids in these oils is relatively high, relatively stable, not easy to oxidize, and has a better protective effect on cardiovascular disease of nephrotic syndrome.
Polyunsaturated fatty acids
Such as soybean oil, corn oil, sesame oil, cottonseed oil, safflower oil and sunflower oil, the oil in the high content of unsaturated fatty acids, can reduce the risk of patients with nephrotic syndrome complicated with cardiovascular and cerebrovascular diseases.
From the above, monounsaturated fatty acid and polyunsaturated fatty acids as the main vegetable oil, has good protective effect on cardiovascular protection, while the saturated fatty acid not only can not play a role but will increase the patient's clinical symptoms. Therefore, patients with nephrotic syndrome should choose vegetable oils in cooking, and try to avoid lard, butter and other animal fats.