{"id":1032,"date":"2021-11-02T11:21:03","date_gmt":"2021-11-02T10:21:03","guid":{"rendered":"https:\/\/www.olejnadzlato.cz\/?p=1032"},"modified":"2021-11-02T11:21:05","modified_gmt":"2021-11-02T10:21:05","slug":"jake-tuky-pouzivat-v-kuchyni","status":"publish","type":"post","link":"https:\/\/www.olejnadzlato.cz\/?p=1032","title":{"rendered":"Jak\u00e9 tuky pou\u017e\u00edvat v\u00a0kuchyni?"},"content":{"rendered":"\n

TV Mall v r\u00e1mci seri\u00e1lu Rozum v troub\u011b uve\u0159ejnila video<\/a>, ve kter\u00e9m Petr Havl\u00ed\u010dek rad\u00ed, jak\u00e9 oleje by se m\u011bly pou\u017e\u00edvat ve studen\u00e9 nebo tepl\u00e9 kuchyni. Obsah sd\u011blen\u00ed n\u00e1s zaujal, proto jsme se rozhodli jej okomentovat. V pr\u016fb\u011bhu videa Petr Havl\u00ed\u010dek uv\u00e1d\u00ed, \u017ee v\u011bt\u0161ina informac\u00ed v tomto videu je tzv. \u201eevidence based\u201c, to znamen\u00e1 postaven\u00e1 na v\u011bdeck\u00e9m z\u00e1klad\u011b. N\u011bkter\u00e9 informace jsou skute\u010dn\u011b spr\u00e1vn\u00e9, jin\u00e9 v\u0161ak nikoliv a nejsou v souladu se soudob\u00fdmi v\u011bdeck\u00fdmi poznatky. Obsah videa je ve skute\u010dnosti sm\u011bs\u00ed poznatk\u016f, kter\u00e9 vych\u00e1zej\u00ed z v\u011bdeck\u00fdch studi\u00ed a na\u010dten\u00fdch informac\u00ed z internetu, kter\u00e9 se jako v\u011bdeck\u00e9 pouze tv\u00e1\u0159\u00ed. Co si z videa odn\u00e9st a co rad\u011bji ne?<\/p>\n\n\n\n

Tuky versus sacharidy<\/strong><\/p>\n\n\n\n

V druh\u00e9 polovin\u011b minul\u00e9ho stolet\u00ed se tuky skute\u010dn\u011b staly stra\u0161\u00e1kem a doch\u00e1zelo k jejich nahrazov\u00e1n\u00ed v pr\u016fmyslov\u011b vyr\u00e1b\u011bn\u00fdch potravin\u00e1ch jin\u00fdmi slo\u017ekami na b\u00e1zi sacharid\u016f, hlavn\u011b \u0161krob\u016f. Zvy\u0161oval se pod\u00edl p\u0159idan\u00e9ho cukru v potravin\u00e1ch. Soudob\u00e9 v\u011bdeck\u00e9 poznatky prok\u00e1zaly, \u017ee tato z\u00e1m\u011bna nebyla \u0161\u0165astn\u00e1, z hlediska zdrav\u00ed nebyla p\u0159\u00ednosn\u00e1 a v \u0159ad\u011b p\u0159\u00edpad\u016f mohla dokonce v\u00e9st ke zhor\u0161en\u00ed zdravotn\u00edho stavu.<\/p>\n\n\n\n

Rostlinn\u00e9 tuky versus \u017eivo\u010di\u0161n\u00e9<\/strong><\/p>\n\n\n\n

V\u011bdeck\u00e9 poznatky, ani ty soudob\u00e9, v\u0161ak nevyvr\u00e1tily pot\u0159ebu n\u00e1hrady \u017eivo\u010di\u0161n\u00fdch tuk\u016f rostlinn\u00fdmi. O tom, jak\u00e9 tuky konzumovat p\u0159ednostn\u011b a jak\u00e9 p\u0159\u00edpadn\u011b omezovat, nerozhoduje jejich p\u016fvod (tj. zda se jedn\u00e1 o rostlinn\u00e9 tuky nebo \u017eivo\u010di\u0161n\u00e9), ale jejich slo\u017een\u00ed, stejn\u011b jako jejich konzumovan\u00e1 mno\u017estv\u00ed. Pokud m\u00e1 n\u011bkdo vy\u0161\u0161\u00ed p\u0159\u00edjem nasycen\u00fdch mastn\u00fdch kyselin, m\u011bl by omezovat tuky, v nich\u017e jsou tyto mastn\u00e9 kyseliny v p\u0159evaze, a naopak za\u0159azovat do j\u00eddeln\u00ed\u010dku tuky, kter\u00e9 obsahuj\u00ed hlavn\u011b mastn\u00e9 kyseliny nenasycen\u00e9. Z\u00e1m\u011bna nasycen\u00fdch mastn\u00fdch kyselin za polynenasycen\u00e9 m\u00e1 podle soudob\u00fdch v\u011bdeck\u00fdch poznatk\u016f prokazateln\u011b pozitivn\u00ed \u00fa\u010dinek na zdrav\u00ed. Proto\u017ee \u017eivo\u010di\u0161n\u00e9 tuky jsou st\u00e1le konzumov\u00e1ny u v\u011bt\u0161iny lid\u00ed v nadbytku, omezov\u00e1n\u00ed jejich p\u0159\u00edjmu je \u017e\u00e1douc\u00ed a v souladu s v\u011bdeck\u00fdmi poznatky.<\/p>\n\n\n\n

Pom\u011bry omega 6\/omega 3 mastn\u00fdch kyselin<\/strong><\/p>\n\n\n\n

Pom\u011bry omega 6\/omega 3 mastn\u00fdch kyselin pat\u0159\u00ed mezi \u010dast\u00e9 internetov\u00e9 diskuse. Objevuj\u00ed se informace, jak\u00e9 pom\u011bry jsou vhodn\u00e9 nebo naopak nevhodn\u00e9. Pravdou je, \u017ee ob\u011b skupiny mastn\u00fdch kyselin hraj\u00ed v organismu r\u016fzn\u00e9 role. Jsou nepostradateln\u00e9 pro z\u00e1kladn\u00ed \u017eivotn\u00ed funkce organismu. Lidsk\u00e9 t\u011blo si n\u011bkter\u00e9 z nich neum\u00ed vytv\u00e1\u0159et a mus\u00ed je p\u0159ij\u00edmat v r\u00e1mci stravy. Jin\u00e9 (omega 3 mastn\u00e9 kyseliny s prodlou\u017een\u00fdm \u0159et\u011bzcem) mohou v organismu sice vznikat, nicm\u00e9n\u011b ne v dostate\u010dn\u00e9m mno\u017estv\u00ed, proto i ty mus\u00edme p\u0159ij\u00edmat v r\u00e1mci stravy, hlavn\u011b prost\u0159ednictv\u00edm ryb. Organismus nefunguje na pom\u011brech omega 6\/omega 3 mastn\u00fdch kyselin, ale na celkov\u00e9m p\u0159ijat\u00e9m mno\u017estv\u00ed. FAO\/WHO v dokumentu z roku 2010<\/a> c\u00edlov\u00e9 hodnoty pro pom\u011br omega 6\/omega 3 mastn\u00fdch kyselin nestanovuj\u00ed. Ob\u011b skupiny mastn\u00fdch kyselin by m\u011bly b\u00fdt konzumov\u00e1ny v n\u00ed\u017ee uveden\u00e9m intervalu doporu\u010dovan\u00fdch hodnot pro jednotliv\u00e9 skupiny mastn\u00fdch kyselin.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Doporu\u010dovan\u00e9 hodnoty pro pom\u011br omega 6\/omega 3 mastn\u00fdch kyselin nestanovuje ani Evropsk\u00fd \u00fa\u0159ad pro bezpe\u010dnost potravin EFSA (EFSA Panel on Dietetic Products, Nutrition, and Allergies 2010)<\/a>. Vysok\u00fd pom\u011br omega 6\/omega 3 rovn\u011b\u017e nezp\u016fsobuje nadm\u011brn\u00e1 konzumace omega 6 mastn\u00fdch kyselin, ta se obvykle pohybuje ve v\u00fd\u0161e uveden\u00e9m intervalu doporu\u010den\u00e9ho p\u0159\u00edjmu. Vysok\u00fd pom\u011br zp\u016fsobuje n\u00edzk\u00fd p\u0159\u00edjem omega 3 mastn\u00fdch kyselin. Je to klasick\u00fd u\u010debnicov\u00fd p\u0159\u00edklad pr\u00e1ce se zlomky, kter\u00e1 je obsahem u\u010diva na z\u00e1kladn\u00ed \u0161kole. Vysok\u00e1 hodnota zlomku je obvykle d\u00e1na n\u00edzkou hodnotou jmenovatele, nikoliv vysokou hodnotou \u010ditatele.<\/p>\n\n\n\n

Vysoce zpracovan\u00e9 oleje?<\/strong><\/p>\n\n\n\n

Ve videu se n\u011bkolikr\u00e1t opakuje pojem vysoce zpracovan\u00fdch potravin. Rafinace olej\u016f v\u0161ak nepat\u0159\u00ed do v\u00fdrobn\u00edch proces\u016f, kter\u00e9 produkuj\u00ed vysoce zpracovan\u00e9 potraviny, na rozd\u00edl nap\u0159\u00edklad od ztu\u017eov\u00e1n\u00ed olej\u016f. P\u0159i rafinaci doch\u00e1z\u00ed jen k mal\u00fdm zm\u011bn\u00e1m v oleji. Rafinace m\u00e1 ur\u010dit\u00e1 pozitiva i n\u011bkter\u00e1 negativa. Plusy a m\u00ednusy jsou p\u0159ibli\u017en\u011b v rovnov\u00e1ze<\/a>.<\/p>\n\n\n\n

\u0160kod\u00ed transmastn\u00e9 kyseliny?<\/strong><\/p>\n\n\n\n

Na spr\u00e1vnou m\u00edru je t\u0159eba uv\u00e9st n\u011bkter\u00e9 v\u00fdroky o transmastn\u00fdch kyselin\u00e1ch. Rozhodn\u011b neplat\u00ed, \u017ee by p\u0159irozen\u011b se vyskytuj\u00edc\u00ed transmastn\u00e9 kyseliny nem\u011bly negativn\u00ed \u00fa\u010dinek na zdrav\u00ed. Prokazuje to mimo jin\u00e9 metaanal\u00fdza Sv\u011btov\u00e9 zdravotnick\u00e9 organizace<\/a>. Rovn\u011b\u017e ve videu chyb\u00ed pozn\u00e1mka, \u017ee se Evropsk\u00e1 unie v podstat\u011b transmastn\u00fdch kyselin ji\u017e zbavila, jak je mimo jin\u00e9 uvedeno v jin\u00e9m \u010dl\u00e1nku na na\u0161em webu.<\/a> D\u00edky tomu lze konstatovat, \u017ee zbytkov\u00fd p\u0159\u00edjem transmastn\u00fdch kyselin z ml\u00e9\u010dn\u00e9ho tuku nevad\u00ed, nikoliv v\u0161ak z hlediska p\u016fvodu, ale d\u00edky tomu, \u017ee je n\u00edzk\u00fd p\u0159i dodr\u017eov\u00e1n\u00ed obecn\u00fdch doporu\u010den\u00ed pro nasycen\u00e9 mastn\u00e9 kyseliny ve v\u00fd\u0161e uveden\u00e9 tabulce.<\/p>\n\n\n\n

\u0158epkov\u00fd olej pro dom\u00e1c\u00ed pou\u017eit\u00ed<\/strong><\/p>\n\n\n\n

\u0158epkov\u00fd olej je ve videu ozna\u010den jako nevhodn\u00fd pro dom\u00e1c\u00ed pou\u017eit\u00ed. To je rozhodn\u011b v rozporu s v\u00fd\u017eivov\u00fdmi doporu\u010den\u00edmi renomovan\u00fdch spole\u010dnost\u00ed. Doporu\u010duj\u00ed jej nap\u0159\u00edklad v\u00fd\u017eivov\u00e1 doporu\u010den\u00ed pro obyvatele USA<\/a> i doporu\u010den\u00ed pro obyvatele Skandin\u00e1vie<\/a>. Je i jedn\u00edm z olej\u016f v z\u00e1kladn\u011b potravinov\u00e9 pyramidy N\u011bmeck\u00e9 spole\u010dnosti pro v\u00fd\u017eivu<\/a>. Petr Havl\u00ed\u010dek se v problematice zjevn\u011b neorientuje. Tuky skute\u010dn\u011b p\u016fsob\u00ed kontroverzn\u011b. Nicm\u00e9n\u011b pokud se n\u011bkdo v\u011bnuje v\u00edce \u010dten\u00ed odborn\u00e9 literatury a sleduje v\u00fd\u017eivov\u00e1 doporu\u010den\u00ed renomovan\u00fdch spole\u010dnost\u00ed, kter\u00e9 vznikaj\u00ed pr\u00e1v\u011b na v\u011bdeck\u00e9m z\u00e1klad\u011b, je schopen rozli\u0161it, co je \u201eevidence based\u201c a co nen\u00ed.<\/p>\n","protected":false},"excerpt":{"rendered":"

TV Mall v r\u00e1mci seri\u00e1lu Rozum v troub\u011b uve\u0159ejnila video, ve kter\u00e9m Petr Havl\u00ed\u010dek rad\u00ed, jak\u00e9 oleje by se m\u011bly pou\u017e\u00edvat ve studen\u00e9 nebo tepl\u00e9 kuchyni. Obsah sd\u011blen\u00ed n\u00e1s zaujal, proto jsme se rozhodli jej okomentovat. V pr\u016fb\u011bhu videa Petr Havl\u00ed\u010dek uv\u00e1d\u00ed, \u017ee v\u011bt\u0161ina informac\u00ed v tomto videu je tzv. \u201eevidence based\u201c, to znamen\u00e1 postaven\u00e1 na v\u011bdeck\u00e9m z\u00e1klad\u011b. N\u011bkter\u00e9 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"1080"},"categories":[20],"tags":[],"_links":{"self":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/1032"}],"collection":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1032"}],"version-history":[{"count":1,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/1032\/revisions"}],"predecessor-version":[{"id":1034,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/1032\/revisions\/1034"}],"wp:attachment":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1032"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1032"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1032"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}