{"id":1134,"date":"2022-11-25T09:07:00","date_gmt":"2022-11-25T08:07:00","guid":{"rendered":"https:\/\/www.olejnadzlato.cz\/?p=1134"},"modified":"2022-11-29T09:09:29","modified_gmt":"2022-11-29T08:09:29","slug":"%ef%bf%bctuky-a-zdravi-na-strankach-evropske-unie","status":"publish","type":"post","link":"https:\/\/www.olejnadzlato.cz\/?p=1134","title":{"rendered":"\ufffcTuky a zdrav\u00ed na str\u00e1nk\u00e1ch Evropsk\u00e9 unie"},"content":{"rendered":"\n<p>Na str\u00e1nk\u00e1ch Evropsk\u00e9 unie byl uve\u0159ejn\u011bn&nbsp;<a href=\"https:\/\/www.nzip.cz\/clanek\/484-tuky-a-zdravi\">p\u0159\u00edsp\u011bvek Tuky a zdrav\u00ed<\/a>&nbsp;zam\u011b\u0159en\u00fd na prevenci kardiovaskul\u00e1rn\u00edch onemocn\u011bn\u00ed. Materi\u00e1l p\u0159ipravila \u010cesk\u00e1 internistick\u00e1 spole\u010dnost.<\/p>\n\n\n\n<p><strong>Co se v \u010dl\u00e1nku dozv\u00edme?<\/strong><\/p>\n\n\n\n<p>Srde\u010dn\u011b-c\u00e9vn\u00ed onemocn\u011bn\u00ed p\u0159edstavuj\u00ed nej\u010dast\u011bj\u0161\u00ed p\u0159\u00ed\u010dinu \u00famrt\u00ed ve vysp\u011bl\u00fdch zem\u00edch a ve valn\u00e9 v\u011bt\u0161in\u011b vznikaj\u00ed na podklad\u011b&nbsp;ateroskler\u00f3zy (kornat\u011bn\u00ed tepen). Zp\u016fsob v\u00fd\u017eivy je vedle&nbsp;genetick\u00e9 predispozice zcela z\u00e1sadn\u011b spoluodpov\u011bdn\u00fd za rozvoj aterosklerotick\u00fdch zm\u011bn, hypertenze (vysok\u00e9ho krevn\u00edho tlaku) a jej\u00edch n\u00e1sledk\u016f. Slo\u017eky na\u0161\u00ed stravy mohou patofyziologick\u00e9 (choroboplodn\u00e9) procesy v organismu nejen usp\u00ed\u0161it, ale tak\u00e9 tlumit. Spr\u00e1vn\u00e1 skladba stravy, pom\u011br mezi rizikov\u00fdmi a ochrann\u00fdmi (protektivn\u00edmi) l\u00e1tkami, je naopak kl\u00ed\u010dov\u00fdm parametrem podpory&nbsp;kardiovaskul\u00e1rn\u00edho zdrav\u00ed.<\/p>\n\n\n\n<p><strong>Tuky ve vztahu k na\u0161emu zdrav\u00ed<\/strong><\/p>\n\n\n\n<p>Tuky jsou vedle&nbsp;sacharid\u016f a b\u00edlkovin jednou ze z\u00e1kladn\u00edch \u017eivin.&nbsp;Mezi jejich nejd\u016fle\u017eit\u011bj\u0161\u00ed funkce pat\u0159\u00ed:<\/p>\n\n\n\n<ul><li>nejd\u016fle\u017eit\u011bj\u0161\u00ed zdroj a rezerva energie v lidsk\u00e9m organismu<\/li><li>mechanick\u00e1 ochrana vnit\u0159n\u00edch org\u00e1n\u016f<\/li><li>tepeln\u00e1 izolace<\/li><li>struktur\u00e1ln\u00ed funkce (jsou nap\u0159. sou\u010d\u00e1st\u00ed bun\u011b\u010dn\u00fdch membr\u00e1n)<\/li><li>materi\u00e1l pro tvorbu t\u011blu pot\u0159ebn\u00fdch l\u00e1tek (nap\u0159. v\u00fdchoz\u00ed l\u00e1tky p\u0159i synt\u00e9ze eikosanoid\u016f \u2013 tk\u00e1\u0148ov\u00fdch hormon\u016f a jin\u00fdch biologicky \u00fa\u010dinn\u00fdch slou\u010denin)<\/li><\/ul>\n\n\n\n<p>Z hlediska nutri\u010dn\u00edho d\u00e1le nelze opomenout nutnost tuk\u016f pro vyu\u017eit\u00ed lipofiln\u00edch l\u00e1tek v organismu (l\u00e1tek rozpustn\u00fdch v&nbsp;tuc\u00edch, zejm\u00e9na vitamin\u016f, karotenoid\u016f atd.). P\u0159i jejich vy\u0159azov\u00e1n\u00ed z j\u00eddeln\u00ed\u010dku mus\u00edme m\u00edt tak\u00e9 na pam\u011bti, \u017ee tuky se velmi pozitivn\u011b pod\u00edlej\u00ed na na\u0161em smyslov\u00e9m vn\u00edm\u00e1n\u00ed potravin.<\/p>\n\n\n\n<p>Kompletn\u00ed vy\u0159azen\u00ed tuku ze stravy nen\u00ed doporu\u010dov\u00e1no, jako kl\u00ed\u010dov\u00fd se jev\u00ed p\u0159edev\u0161\u00edm d\u016fraz na kvalitu p\u0159ij\u00edman\u00e9ho tuku a celkovou skladbu stravy. Tuky by dle sou\u010dasn\u00e9 \u00farovn\u011b pozn\u00e1n\u00ed m\u011bly u zdrav\u00e9ho \u010dlov\u011bka zaji\u0161\u0165ovat cca&nbsp;<strong>30\u201335 %<\/strong>&nbsp;denn\u00edho energetick\u00e9ho p\u0159\u00edjmu. P\u0159i 30% zastoupen\u00ed tuk\u016f ve strav\u011b se doporu\u010duje, aby<\/p>\n\n\n\n<ul><li>pod\u00edl nasycen\u00fdch mastn\u00fdch kyselin, kter\u00e9 se vyskytuj\u00ed zejm\u00e9na v \u017eivo\u010di\u0161n\u00fdch tuc\u00edch \u010di t\u0159eba v kokosov\u00e9m oleji, odpov\u00eddal max. 1\/3 energie dod\u00e1van\u00e9 ve form\u011b tuk\u016f, co\u017e odpov\u00edd\u00e1 max. 10 % celkov\u00e9ho energetick\u00e9ho p\u0159\u00edjmu\/den,<\/li><li>pod\u00edl&nbsp;polynenasycen\u00fdch mastn\u00fdch kyselin, je\u017e se vyskytuj\u00ed v ryb\u00edm tuku \u010di rostlinn\u00fdch olej\u00edch, odpov\u00eddal 7\u201310 % celkov\u00e9 energie,<\/li><li>pod\u00edl&nbsp;mononenasycen\u00fdch mastn\u00fdch kyselin, kter\u00e9 najdeme zejm\u00e9na v olivov\u00e9m a \u0159epkov\u00e9m oleji, odpov\u00eddal zhruba 10 % celkov\u00e9ho energetick\u00e9ho p\u0159\u00edjmu dne<\/li><li>pod\u00edl&nbsp;transmastn\u00fdch kyselin, je\u017e jsou v pr\u016fmyslov\u011b vyr\u00e1b\u011bn\u00fdch ztu\u017eovan\u00fdch tuc\u00edch, byl zcela minim\u00e1ln\u00ed.<\/li><\/ul>\n\n\n\n<p>V p\u0159\u00edpad\u011b, \u017ee doporu\u010d\u00edme nav\u00fd\u0161en\u00ed p\u0159\u00edvodu tuk\u016f nad 30 % z celkov\u00e9ho denn\u00edho p\u0159\u00edjmu energie, tyto nad r\u00e1mec p\u0159iv\u00e1d\u011bn\u00e9 tuky by m\u011bly obsahovat p\u0159edev\u0161\u00edm mononenasycen\u00e9 a polynenasycen\u00e9 mastn\u00e9 kyseliny.<\/p>\n\n\n\n<p>Efekt stravy na lidsk\u00e9 zdrav\u00ed nemus\u00ed b\u00fdt ur\u010den pouze energetickou hodnotou potraviny nebo v\u00fdsledn\u00e9ho pokrmu. N\u011bkter\u00e9 potraviny nebo jejich slo\u017eky mohou p\u016fsobit protektivn\u011b (preventivn\u011b), n\u011bkter\u00e9 naopak p\u0159i zv\u00fd\u0161en\u00e9 konzumaci prokazateln\u011b ohro\u017euj\u00ed kardiometabolick\u00e9 zdrav\u00ed.<\/p>\n\n\n\n<p>Mezi takov\u00e9 lze \u0159adit potraviny s vysokou energetickou denzitou (mno\u017estv\u00ed energie v dan\u00e9m objemu potraviny) a n\u00edzkou nutri\u010dn\u00ed hodnotou, co\u017e jsou p\u0159edev\u0161\u00edm vysoce zpracovan\u00e9 potraviny, potraviny s vysok\u00fdm obsahem tuku (zejm\u00e9na \u017eivo\u010di\u0161n\u00e9ho p\u016fvodu) a potraviny s vysok\u00fdm obsahem AGEs (zkratka z anglick\u00e9ho&nbsp;<em>advanced glycation end products<\/em>&nbsp;\u2013 kone\u010dn\u00e9 produkty pokro\u010dil\u00e9 glykace, tzn. \u017elutohn\u011bd\u00e1 hmota, kter\u00e1 vznik\u00e1 p\u0159i zah\u0159\u00edv\u00e1n\u00ed aminokyselin a cukr\u016f).<\/p>\n\n\n\n<p>M\u00edsto z\u00e1kaz\u016f je nap\u0159. \u00fa\u010deln\u00e9 pouk\u00e1zat na potraviny, u kter\u00fdch se naopak jev\u00ed jako v\u00fdhodn\u00e9 jejich pravideln\u00e9 za\u0159azov\u00e1n\u00ed. Tyto potraviny pro jejich preventivn\u00ed \u00fa\u010dinek naz\u00fdv\u00e1me jako tzv. protektivn\u00ed potraviny. Jejich protektivn\u00ed \u00fa\u010dinek spo\u010d\u00edv\u00e1 zejm\u00e9na ve vysok\u00e9m obsahu bioaktivn\u00edch l\u00e1tek s pozitivn\u00edm vlivem na jednotliv\u00e9&nbsp;metabolick\u00e9 parametry. Jde p\u0159edev\u0161\u00edm o kusov\u00e9 ovoce, zeleninu, o\u0159echy a olejnat\u00e1 semena, ale i k\u00e1vu \u010di rostlinn\u00e9 steroly z rostlinn\u00fdch olej\u016f.<\/p>\n\n\n\n<p>Pro sn\u00ed\u017een\u00ed rizika kardiovaskul\u00e1rn\u00edch onemocn\u011bn\u00ed doporu\u010dujeme sn\u00ed\u017eit konzumaci nasycen\u00fdch a transmastn\u00fdch kyselin, naopak zv\u00fd\u0161it p\u0159\u00edvod mono \u2013 a polynenasycen\u00fdch mastn\u00fdch kyselin. Celkov\u00e9 mno\u017estv\u00ed tuku, zd\u00e1 se, nehraje tak v\u00fdznamnou roli jako pr\u00e1v\u011b omezen\u00ed v\u00fd\u0161e zm\u00edn\u011bn\u00fdch. Prost\u00e9 doporu\u010den\u00ed sn\u00ed\u017een\u00ed p\u0159\u00edvodu tuku bez podrobn\u011bj\u0161\u00ed rady by mohlo naopak v\u00e9st k necht\u011bn\u00e9mu poklesu p\u0159\u00edvodu v\u0161ech druh\u016f tuk\u016f, tedy i esenci\u00e1ln\u00edch mastn\u00fdch kyselin.<\/p>\n\n\n\n<p><strong>Konkr\u00e9tn\u00ed doporu\u010den\u00ed zam\u011b\u0159en\u00e1 na tuky<\/strong><\/p>\n\n\n\n<p><strong>1. Sn\u00ed\u017een\u00ed p\u0159\u00edvodu tuku na 30\u201335 % z celkov\u00e9ho denn\u00edho energetick\u00e9ho p\u0159\u00edjmu&nbsp;<\/strong><\/p>\n\n\n\n<ul><li>sn\u00ed\u017een\u00ed nadbyte\u010dn\u00fdch nasycen\u00fdch mastn\u00fdch kyselin&nbsp;a jejich nahrazen\u00ed nenasycen\u00fdmi mastn\u00fdmi kyselinami;&nbsp;<em>obecn\u011b lze \u0159\u00edct, \u017ee nejv\u011bt\u0161\u00ed pod\u00edl nasycen\u00fdch mastn\u00fdch kyselin je v tuc\u00edch \u017eivo\u010di\u0161n\u00e9ho p\u016fvodu, vyskytuj\u00ed se ale i v rostlinn\u00fdch zdroj\u00edch (kokosov\u00fd tuk, palmoj\u00e1drov\u00fd tuk)<\/em><\/li><li>sn\u00ed\u017een\u00ed nadm\u011brn\u00e9ho p\u0159\u00edvodu tuku (p\u0159i p\u0159\u00edvodu tuku nad 30\u201335 % z celkov\u00e9ho energetick\u00e9ho p\u0159\u00edjmu) a nahrazen\u00ed nav\u00fd\u0161en\u00edm pod\u00edlu zeleniny, ovoce a zdroj\u016f polysacharid\u016f&nbsp;s vy\u0161\u0161\u00edm pod\u00edlem vl\u00e1kniny;&nbsp;<em>nap\u0159. lu\u0161t\u011bniny, celozrnn\u00e9 obiloviny, bat\u00e1ty, brambory aj.<\/em><\/li><\/ul>\n\n\n\n<p><strong>2. Sledov\u00e1n\u00ed kvality tuk\u016f ve strav\u011b<\/strong><\/p>\n\n\n\n<ul><li>prost\u0159ednictv\u00edm sni\u017eov\u00e1n\u00ed p\u0159\u00edvodu&nbsp;<strong>\u017eivo\u010di\u0161n\u00fdch tuk\u016f<\/strong>&nbsp;v tomto po\u0159ad\u00ed jejich zdroj\u016f:&nbsp;<em>uzeniny, tu\u010dn\u00e9 druhy masa, ml\u00e9\u010dn\u00e9 v\u00fdrobky s vysok\u00fdm obsahem tuku (p\u0159\u00edpadn\u011b i p\u0159idan\u00e9ho cukru), m\u00e1slo, s\u00e1dlo, nadm\u011brn\u00e1 konzumace \u010derven\u00e9ho masa<\/em><\/li><\/ul>\n\n\n\n<p><strong>3. Sn\u00ed\u017een\u00ed konzumace potravin ohro\u017euj\u00edc\u00edch kardiometabolick\u00e9 zdrav\u00ed<\/strong><\/p>\n\n\n\n<ul><li>v\u00fdrazn\u00e9 omezen\u00ed konzumace&nbsp;<strong>zpracovan\u00e9ho masa<\/strong>&nbsp;a v\u00fdrobk\u016f z n\u011bj,&nbsp;<em>nap\u0159. uzeniny, pa\u0161tiky, lah\u016fdk\u00e1\u0159sk\u00e9 v\u00fdrobky aj.<\/em><\/li><li>omezen\u00ed&nbsp;<strong>zpracovan\u00fdch a vysoce zpracovan\u00fdch potravin<\/strong>&nbsp;s vysok\u00fdm obsahem tuk\u016f v kombinaci s m\u00e9n\u011b kvalitn\u00edmi (zejm\u00e9na rafinovan\u00fdmi) sacharidy,&nbsp;<em>nap\u0159. slan\u00e9 i sladk\u00e9 jemn\u00e9 a trvanliv\u00e9 pe\u010divo bohat\u00e9 na tuk, sn\u00edda\u0148ov\u00e9 cere\u00e1lie, su\u0161enky, oplatky, zmrzlinov\u00e9 kr\u00e9my, slan\u00e9 krekry, chipsy a jin\u00e9 pochutiny<\/em><\/li><li><strong>omezen\u00ed zdroj\u016f AGEs<\/strong>&nbsp;lze doc\u00edlit omezen\u00edm zpracovan\u00fdch a vysoce zpracovan\u00fdch potravin, d\u00e1le pak omezen\u00edm n\u011bkter\u00fdch kulin\u00e1rn\u00edch \u00faprav jako je sma\u017een\u00ed, restov\u00e1n\u00ed, grilov\u00e1n\u00ed atp.<\/li><li>v\u00fdrazn\u00e9 omezen\u00ed&nbsp;<strong>transmastn\u00fdch kyselin a tzv. skryt\u00fdch tuk\u016f<\/strong>,&nbsp;<em>zejm\u00e9na sladkost\u00ed, jemn\u00e9ho a trvanliv\u00e9ho sladk\u00e9ho a slan\u00e9ho pe\u010diva, dort\u016f, zmrzlinov\u00fdch kr\u00e9m\u016f a jin\u00fdch pochutin, n\u011bkter\u00fdch druh\u016f su\u0161en\u00fdch n\u00e1hra\u017eek ml\u00e9ka aj.<\/em><\/li><\/ul>\n\n\n\n<p><strong>4. Optimalizace pom\u011bru omega 3 a omega 6 mastn\u00fdch kyselin<\/strong>&nbsp;na ide\u00e1ln\u00edch 5:1 ve smyslu sni\u017eov\u00e1n\u00ed konzumace&nbsp;omega 6 a navy\u0161ov\u00e1n\u00ed konzumace&nbsp;omega 3 mastn\u00fdch kyselin:<\/p>\n\n\n\n<ul><li>nav\u00fd\u0161en\u00ed konzumace&nbsp;<strong>mo\u0159sk\u00fdch<\/strong>&nbsp;(ide\u00e1ln\u011b tu\u010dn\u00fdch)&nbsp;<strong>ryb<\/strong><\/li><li>nav\u00fd\u0161en\u00ed zastoupen\u00ed kvalitn\u00edch&nbsp;<strong>rostlinn\u00fdch olej\u016f<\/strong>&nbsp;ve strav\u011b,&nbsp;<em>z pohledu obsahu omega 3 mastn\u00fdch kyselin zejm\u00e9na do studen\u00e9 kuchyn\u011b olej ln\u011bn\u00fd a z vla\u0161sk\u00fdch o\u0159ech\u016f, na tepelnou \u00fapravu \u0159epkov\u00fd olej<\/em><\/li><li>nav\u00fd\u0161en\u00ed konzumace&nbsp;<strong>o\u0159ech\u016f a olejnat\u00fdch semen<\/strong>:&nbsp;<em>z pohledu obsahu omega 3 mastn\u00fdch kyselin zejm\u00e9na ln\u011bn\u00e9 sem\u00ednko nebo vla\u0161sk\u00e9 o\u0159echy, z pohledu protektivn\u00edho charakteru obecn\u011b i dal\u0161\u00ed o\u0159echy a olejnat\u00e1 semena<\/em><\/li><\/ul>\n\n\n\n<p><strong>5.<\/strong>&nbsp;Vedle omezen\u00ed tuk\u016f je vhodn\u00e9&nbsp;<strong>omezen\u00ed p\u0159\u00edvodu p\u0159idan\u00fdch jednoduch\u00fdch sacharid\u016f<\/strong>&nbsp;(p\u0159idan\u00fdch cukr\u016f) a to zejm\u00e9na v tekut\u00e9 podob\u011b (slazen\u00e9 n\u00e1poje):<\/p>\n\n\n\n<ul><li><em>soft drinky, d\u017eusy, sirupy, energy drinky, n\u00e1poje vyroben\u00e9 za pou\u017eit\u00ed vysokofrukt\u00f3zov\u00e9ho sirupu aj.<\/em><\/li><li><em>sladkosti, bonbony, alkoholick\u00e9 n\u00e1poje aj.<\/em><\/li><\/ul>\n\n\n\n<p>Z dal\u0161\u00edch&nbsp;dietn\u00edch vliv\u016f na kardiovaskul\u00e1rn\u00ed zdrav\u00ed, kter\u00e9 v\u0161ak nejsou p\u0159edm\u011btem tohoto textu, je nutn\u00e9 zm\u00ednit d\u016fle\u017eitost p\u0159\u00edvodu vl\u00e1kniny. Vl\u00e1knina sni\u017euje postprandi\u00e1ln\u00ed (1\u20132 hodiny po j\u00eddle) glyk\u00e9mii, uvol\u0148ov\u00e1n\u00ed&nbsp;inzulinu&nbsp;a v\u00fdznamn\u011b sni\u017euje proaterogenn\u00ed (podporuj\u00edc\u00ed vznik a rozvoj&nbsp;ateroskler\u00f3zy) stav po j\u00eddle. M\u011bla by b\u00fdt zejm\u00e9na v podob\u011b ovoce a zeleniny, lu\u0161t\u011bnin nebo celozrnn\u00fdch obilovin sou\u010d\u00e1st\u00ed ka\u017ed\u00e9ho pokrmu.<\/p>\n\n\n\n<p>Doporu\u010den\u00ed jsou jednoduch\u00e1 a pro spot\u0159ebitele srozumiteln\u00e1. Je pot\u011b\u0161iteln\u00e9, \u017ee \u010cesk\u00e1 internistick\u00e1 spole\u010dnost sdru\u017euj\u00edc\u00ed p\u0159edn\u00ed odborn\u00edky z oblasti medic\u00edny vytvo\u0159ila dokument zab\u00fdvaj\u00edc\u00ed se vlivem v\u00fd\u017eivy na zdrav\u00ed.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Na str\u00e1nk\u00e1ch Evropsk\u00e9 unie byl uve\u0159ejn\u011bn&nbsp;p\u0159\u00edsp\u011bvek Tuky a zdrav\u00ed&nbsp;zam\u011b\u0159en\u00fd na prevenci kardiovaskul\u00e1rn\u00edch onemocn\u011bn\u00ed. Materi\u00e1l p\u0159ipravila \u010cesk\u00e1 internistick\u00e1 spole\u010dnost. Co se v \u010dl\u00e1nku dozv\u00edme? Srde\u010dn\u011b-c\u00e9vn\u00ed onemocn\u011bn\u00ed p\u0159edstavuj\u00ed nej\u010dast\u011bj\u0161\u00ed p\u0159\u00ed\u010dinu \u00famrt\u00ed ve vysp\u011bl\u00fdch zem\u00edch a ve valn\u00e9 v\u011bt\u0161in\u011b vznikaj\u00ed na podklad\u011b&nbsp;ateroskler\u00f3zy (kornat\u011bn\u00ed tepen). Zp\u016fsob v\u00fd\u017eivy je vedle&nbsp;genetick\u00e9 predispozice zcela z\u00e1sadn\u011b spoluodpov\u011bdn\u00fd za rozvoj aterosklerotick\u00fdch zm\u011bn, hypertenze (vysok\u00e9ho [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"1080"},"categories":[3],"tags":[],"_links":{"self":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/1134"}],"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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1134"}],"version-history":[{"count":1,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/1134\/revisions"}],"predecessor-version":[{"id":1135,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/1134\/revisions\/1135"}],"wp:attachment":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}