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f.I*[
Wu Hung-Li
AN ANALYSIS
OF THE
CHOLESTEROL.LOWERING
PROPERTY
OF
VEGETABLE OILS
Fat, one of the
three
main
catego-
ries of
food ingredients essential
for
the
human
body, has its
importance for
maintaining
health.
Fat supplies calo-
ries, provide vital fatty acids, fat-solu-
ble vitamins and enables good cook-
ing.
Vegetable fat
is
superior to animal
fat
as
it
is easier
to
digest,
does
not
contain cholesterol, and can even sup-
press
the absorption
of
cholesterol
by
the
body.
The constant use of
many
kinds of commonly-used vegetable oils
would lower blood cholesterol levels
and may prevent atherosclerosis (hard-
ening
of
the arteries) so that chances
of having stroke and other heart
and
blood vessel diseases would diminish.
There
is
a close relationship
between
specific
kinds of
fatty
acid
taken
and
the
incidence of heart and
blood
vessel dis-
eases.
ln
our
daily
meal, we should
avoid taking too much saturated fatty
acids from animal sources like
lard
which can raise blood levels of choles-
terol and triglycerides, enhance clotting
within blood vessels, raises the
satu-
rated fatty
acid
levels
in
the
blood and
heart
muscles.
Vegetable
oil
with more
unsaturated fatty acid is preferred.
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