{"id":1161,"date":"2023-06-15T15:02:14","date_gmt":"2023-06-15T13:02:14","guid":{"rendered":"https:\/\/www.olejnadzlato.cz\/?p=1161"},"modified":"2023-06-16T12:18:21","modified_gmt":"2023-06-16T10:18:21","slug":"oleje-v-rozumu-v-troube","status":"publish","type":"post","link":"https:\/\/www.olejnadzlato.cz\/?p=1161","title":{"rendered":"Oleje v Rozumu v troub\u011b"},"content":{"rendered":"\n

Petr Havl\u00ed\u010dek v seri\u00e1lu Rozum v troub\u011b<\/a> se vyjad\u0159oval k problematice, jak\u00e9 oleje si vyb\u00edrat pro studenou a teplou kuchyni. Opakovan\u011b ve videu zd\u016fraznil, \u017ee se jedn\u00e1 o jeho osobn\u00ed n\u00e1zor a \u017ee pokud by byl v po\u0159adu n\u011bkdo jin\u00fd, tak bychom sly\u0161eli jin\u00e1 doporu\u010den\u00ed. V z\u00e1v\u011bru po\u0159adu se objevilo sd\u011blen\u00ed, \u017ee Petr Havl\u00ed\u010dek vych\u00e1z\u00ed z v\u011bdecky podlo\u017een\u00fdch informac\u00ed. Nab\u00edz\u00ed se tud\u00ed\u017e dva sc\u00e9n\u00e1\u0159e. Bu\u010f jsou n\u00e1zory Petra Havl\u00ed\u010dka podlo\u017een\u00e9 v\u011bdeck\u00fdmi d\u016fkazy, nebo pokud bude m\u00edt n\u011bkdo jin\u00fd odli\u0161n\u00fd n\u00e1zor, pak se z pohledu v\u011bdy m\u00fdl\u00ed. Jin\u00e1 mo\u017enost nen\u00ed. Jednotliv\u00e9 v\u011bdeck\u00e9 studie ob\u010das skute\u010dn\u011b p\u0159ich\u00e1zej\u00ed s opa\u010dn\u00fdmi v\u00fdsledky. Rozhod\u010d\u00edm proto b\u00fdvaj\u00ed doporu\u010den\u00ed renomovan\u00fdch odborn\u00fdch spole\u010dnost\u00ed jako nap\u0159. WHO, l\u00e9ka\u0159sk\u00fdch spole\u010dnost\u00ed mezin\u00e1rodn\u00edho v\u00fdznamu \u010di n\u00e1rodn\u00edch doporu\u010den\u00ed vysp\u011bl\u00fdch st\u00e1t\u016f (USA, z\u00e1padn\u00ed Evropy, Austr\u00e1lie apod.), kter\u00e1 vych\u00e1zej\u00ed z podrobn\u00e9 re\u0161er\u0161e sou\u010dasn\u00fdch v\u011bdeck\u00fdch poznatk\u016f a kriticky posuzuj\u00ed studie, kter\u00e9 zd\u00e1nliv\u011b p\u0159ich\u00e1zej\u00ed s tzv. \u201enov\u00fdmi\u201c objevy, kter\u00e9 \u0161\u00ed\u0159\u00ed r\u016fzn\u00ed jednotlivci. Co je tedy ve videu v souladu s v\u011bdeck\u00fdmi poznatky a co nikoliv?<\/p>\n\n\n\n

Vysoce zpracovan\u00e9 potraviny a vysoce zpracovan\u00e9 oleje<\/strong><\/p>\n\n\n\n

Existuj\u00ed studie, kter\u00e9 dosp\u011bly k z\u00e1v\u011bru, \u017ee vysoce zpracovan\u00e9 potraviny negativn\u011b ovliv\u0148uj\u00ed zdrav\u00ed populace. Je v\u0161ak t\u0159eba up\u0159esnit, co to vysoce zpracovan\u00e9 potraviny jsou. Potraviny se d\u011bl\u00ed z hlediska stupn\u011b pr\u016fmyslov\u00e9ho zpracov\u00e1n\u00ed do 4 skupin. P\u0159ehled m\u016f\u017eeme naj\u00edt nap\u0159. v dokumentu publikovan\u00e9m Sv\u011btovou organizac\u00ed pro v\u00fd\u017eivu a zem\u011bd\u011blstv\u00ed<\/a> (FAO). Jak bylo vysv\u011btleno v \u010dl\u00e1nku<\/a>, oleje a tuky pat\u0159\u00ed do kategorie 2 (zpracovan\u00e9 kulin\u00e1\u0159sk\u00e9 suroviny). Jedn\u00e1 se o l\u00e1tky z\u00edskan\u00e9 z potravin skupiny 1 (nezpracovan\u00e9 a minim\u00e1ln\u011b zpracovan\u00e9 potraviny) procesy, jako jsou nap\u0159. lisov\u00e1n\u00ed, rafinace, mlet\u00ed a su\u0161en\u00ed. Samotn\u00e1 rafinace olej\u016f m\u00e1 svoje v\u00fdhody i ur\u010dit\u00e9 nev\u00fdhody, ale nen\u00ed d\u016fvodem pro za\u0159azen\u00ed olej\u016f do skupiny 4 (vysoce zpracovan\u00e9 potraviny), jak se m\u016f\u017eeme do\u010d\u00edst v \u010dl\u00e1nku<\/a>. Rovn\u011b\u017e neplat\u00ed, \u017ee za studena lisovan\u00fd olej obsahuje v\u00edce antioxidant\u016f ne\u017e olej rafinovan\u00fd. P\u0159i rafinaci se sice \u010d\u00e1st t\u011bchto prosp\u011b\u0161n\u00fdch l\u00e1tek ztr\u00e1c\u00ed, ale p\u0159i lisov\u00e1n\u00ed za studena jich p\u0159ech\u00e1z\u00ed do oleje m\u00e9n\u011b a v\u011bt\u0161\u00ed pod\u00edl z\u016fst\u00e1v\u00e1 ve v\u00fdlisc\u00edch.<\/p>\n\n\n\n

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

Pom\u011bry omega 6 a omega 3 mastn\u00fdch kyselin z hlediska v\u00fd\u017eivov\u00fdch doporu\u010den\u00ed se \u010dasto objevuj\u00ed v internetov\u00fdch diskus\u00edch. Z v\u011bdeck\u00e9ho hlediska v\u0161ak pom\u011br nen\u00ed d\u016fle\u017eit\u00fd. Proto nap\u0159. Sv\u011btov\u00e1 zdravotnick\u00e1 organizace nedoporu\u010duje tento pom\u011br jako parametr, kter\u00fd je d\u016fle\u017eit\u00fd z hlediska vlivu na zdrav\u00ed<\/a>. Petr Havl\u00ed\u010dek m\u00e1 pravdu, \u017ee i omega 6 mastn\u00e9 kyseliny jsou d\u016fle\u017eit\u00e9 pro zdrav\u00ed a \u017ee p\u0159\u00edjem omega 3 mastn\u00fdch kyselin je obecn\u011b nedostatkov\u00fd. Pokud v\u0161ak vyd\u011bl\u00edme jak\u00e9koliv \u010d\u00edslo (re\u00e1ln\u00fd p\u0159\u00edjem omega 6 mastn\u00fdch kyselin) extr\u00e9mn\u011b n\u00edzk\u00fdm \u010d\u00edslem (re\u00e1ln\u00fd p\u0159\u00edjem omega 3 mastn\u00fdch kyselin), dostaneme vysokou hodnotu pod\u00edlu. Jedn\u00e1 se \u010dist\u011b o matematickou h\u0159\u00ed\u010dku d\u011blen\u00ed \u010d\u00edsel, kdy ve jmenovateli je velmi n\u00edzk\u00e1 hodnota. D\u016fle\u017eit\u00e9 je proto dodr\u017eovat v\u00fd\u017eivov\u00e1 doporu\u010den\u00ed pro omega 6 a omega 3 mastn\u00e9 kyselin<\/a>y, nikoliv jejich pom\u011br.<\/p>\n\n\n\n

Transmastn\u00e9 kyseliny<\/strong><\/p>\n\n\n\n

Podle metaanal\u00fdzy Sv\u011btov\u00e9 zdravotnick\u00e9 organizace<\/a> maj\u00ed p\u0159irozen\u011b se vyskytuj\u00edc\u00ed transmastn\u00e9 kyseliny v ml\u00e9\u010dn\u00e9m tuku obdobn\u011b negativn\u00ed vliv na zdrav\u00ed jako transmastn\u00e9 kyseliny z pr\u016fmyslov\u011b ztu\u017een\u00fdch tuk\u016f. Jedin\u00fd rozd\u00edl je v tom, \u017ee z b\u011b\u017en\u00e9 konzumace ml\u00e9\u010dn\u00e9ho tuku nedos\u00e1hneme kritick\u00e9ho p\u0159\u00edjmu transmastn\u00fdch kyselin, kter\u00e9 by mohly m\u00edt negativn\u00ed dopad na zdrav\u00ed. Hovo\u0159it v sou\u010dasn\u00e9 dob\u011b o transmastn\u00fdch kyselin\u00e1ch je nav\u00edc zav\u00e1d\u011bj\u00edc\u00ed. Evropsk\u00e1 legislativa stanovila pro transmastn\u00e9 kyseliny limit. D\u00edky tomu nep\u0159edstavuje v sou\u010dasnosti konzumace transmastn\u00fdch kyselin probl\u00e9m. <\/p>\n\n\n\n

Tepeln\u00e1 stabilita olej\u016f<\/strong><\/p>\n\n\n\n

Plat\u00ed pravidlo, \u017ee polynenasycen\u00e9 mastn\u00e9 kyseliny maj\u00ed ni\u017e\u0161\u00ed stabilitu v\u016f\u010di oxidac\u00edm ne\u017e mastn\u00e9 kyseliny mononenasycen\u00e9 nebo nasycen\u00e9. Nicm\u00e9n\u011b to nen\u00ed tak jednoduch\u00e9. Pokud bychom na sma\u017een\u00ed a do tepl\u00e9 kuchyn\u011b pou\u017e\u00edvali jen tuky s p\u0159evahou nasycen\u00fdch mastn\u00fdch kyselin, p\u0159ekro\u010d\u00edme tolerovan\u00fd p\u0159\u00edjem pro tuto skupinu mastn\u00fdch kyselin. Oleje lisovan\u00e9 za studena nemus\u00ed m\u00edt vy\u0161\u0161\u00ed obsah antioxidant\u016f ne\u017e oleje rafinovan\u00e9. Na sma\u017een\u00ed se nehod\u00ed hlavn\u011b proto, \u017ee maj\u00ed v\u00fdrazn\u011b ni\u017e\u0161\u00ed bod zakou\u0159en\u00ed a l\u00e1tky v nich p\u0159\u00edtomn\u00e9 se rozkl\u00e1daj\u00ed ji\u017e za ni\u017e\u0161\u00edch teplot a produkty rozkladu nepat\u0159\u00ed mezi nejzdrav\u011bj\u0161\u00ed. Pokud sma\u017e\u00edme na s\u00e1dle \u010di m\u00e1sle, m\u016f\u017ee doch\u00e1zet k oxidaci cholesterolu. Oxidovan\u00fd cholesterol je z hlediska kardiovaskul\u00e1rn\u00edch rizik hor\u0161\u00ed ne\u017e nativn\u00ed, p\u0159\u00edrodn\u00ed cholesterol.  <\/p>\n\n\n\n

Vliv krmen\u00ed na slo\u017een\u00ed mastn\u00fdch kyselin v \u017eivo\u010di\u0161n\u00fdch tuc\u00edch<\/strong><\/p>\n\n\n\n

Krmen\u00ed skute\u010dn\u011b m\u016f\u017ee ovlivnit do ur\u010dit\u00e9 m\u00edry slo\u017een\u00ed tuk\u016f u \u017eivo\u010dich\u016f. Obsahuje-li krmn\u00e1 sm\u011bs vy\u0161\u0161\u00ed pod\u00edl omega 3 mastn\u00fdch kyselin, najdeme nap\u0159. v dr\u016fbe\u017e\u00edm tuku nebo ve vejc\u00edch jejich vy\u0161\u0161\u00ed propor\u010dn\u00ed zastoupen\u00ed. Na druhou stranu bude u lososa z farmov\u00e9ho chovu m\u00e9n\u011b omega 3 mastn\u00fdch kyselin ne\u017e u lososa vyloven\u00e9ho ve voln\u00e9m mo\u0159i, kter\u00fd se \u017eiv\u00ed planktonem, garn\u00e1ty a mal\u00fdmi rybami. Nicm\u00e9n\u011b tyto odchylky ve slo\u017een\u00ed tuku nejsou a\u017e natolik v\u00fdznamn\u00e9, abychom kv\u016fli nim m\u011bnili v\u00fd\u017eivov\u00e1 doporu\u010den\u00ed.<\/p>\n\n\n\n

Jak\u00fdm olej\u016fm se vyh\u00fdbat?<\/strong><\/p>\n\n\n\n

Rozhodn\u011b nelze souhlasit s tvrzen\u00edm, \u017ee se obejdeme bez slune\u010dnicov\u00e9ho, \u0159epkov\u00e9ho, kuku\u0159i\u010dn\u00e9ho \u010di s\u00f3jov\u00e9ho oleje. To jsou m\u00fdty opisovan\u00e9 z internetu, nav\u00edc z p\u016fvodn\u00edch americk\u00fdch webov\u00fdch str\u00e1nek. Konzumace s\u00f3jov\u00e9ho \u010di kuku\u0159i\u010dn\u00e9ho oleje je v \u010cesk\u00e9 republice tak podru\u017en\u00e1 (na rozd\u00edl od USA), \u017ee nem\u00e1 cenu se j\u00ed v\u016fbec zab\u00fdvat. Slune\u010dnicov\u00fd m\u00e1 vy\u0161\u0161\u00ed pod\u00edl omega 6 mastn\u00fdch kyselin, proto se doporu\u010duje jej st\u0159\u00eddat s jin\u00fdmi oleji. \u0158epkov\u00fd olej pat\u0159\u00ed mezi nutri\u010dn\u011b vyv\u00e1\u017een\u00e9 potraviny, je jedn\u00edm z nejv\u00fdznamn\u011bj\u0161\u00edch zdroj\u016f omega 3 mastn\u00fdch kyselin, proto je vhodn\u00e9 jej za\u0159azovat do b\u011b\u017en\u00e9ho j\u00eddeln\u00ed\u010dku sestaven\u00e9ho na z\u00e1klad\u011b v\u00fd\u017eivov\u00fdch doporu\u010den\u00ed. Lze souhlasit s tvrzen\u00edm, \u017ee by si ka\u017ed\u00fd m\u011bl z n\u011bkter\u00fdch datab\u00e1z\u00ed zjistit skladbu mastn\u00fdch kyselin v r\u00e1mci stravy a porovnat ji s t\u00edm, zda napl\u0148uje v\u00fd\u017eivov\u00e1 doporu\u010den\u00ed. Nen\u00ed to v\u0161ak pro ka\u017ed\u00e9ho \u00fapln\u011b jednoduch\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"

Petr Havl\u00ed\u010dek v seri\u00e1lu Rozum v troub\u011b se vyjad\u0159oval k problematice, jak\u00e9 oleje si vyb\u00edrat pro studenou a teplou kuchyni. Opakovan\u011b ve videu zd\u016fraznil, \u017ee se jedn\u00e1 o jeho osobn\u00ed n\u00e1zor a \u017ee pokud by byl v po\u0159adu n\u011bkdo jin\u00fd, tak bychom sly\u0161eli jin\u00e1 doporu\u010den\u00ed. V z\u00e1v\u011bru po\u0159adu se objevilo sd\u011blen\u00ed, \u017ee Petr Havl\u00ed\u010dek vych\u00e1z\u00ed z […]<\/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":""},"categories":[20],"tags":[],"_links":{"self":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/1161"}],"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=1161"}],"version-history":[{"count":2,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/1161\/revisions"}],"predecessor-version":[{"id":1163,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/1161\/revisions\/1163"}],"wp:attachment":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1161"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1161"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}