Jak tato studie vznikala?<\/strong><\/p>\n\n\n\n Na z\u00e1klad\u011b syst\u00e9mov\u00e9 re\u0161er\u0161e dostupn\u00e9 literatury za pou\u017eit\u00ed v\u00fdraz\u016f \u201ecanola oil\u201c nebo \u201elow erucic acid rapeseed oil\u201c bylo zachyceno celkem 1738 \u010dl\u00e1nk\u016f. Z v\u00fdb\u011bru byly vylou\u010deny \u010dl\u00e1nky p\u0159ehledov\u00e9ho typu a dal\u0161\u00ed, kter\u00e9 nebyly ps\u00e1ny v angli\u010dtin\u011b a net\u00fdkaly se zdravotn\u00edch aspekt\u016f. T\u00edmto byl z\u00edsk\u00e1n soubor s 947 \u010dl\u00e1nky. Soubor byl d\u00e1le podroben anal\u00fdze abstrakt\u016f \u010dl\u00e1nk\u016f a kvality designu jednotliv\u00fdch studi\u00ed. Ze souboru byly d\u00e1le vylou\u010deny studie, kter\u00e9 nesledovaly alespo\u0148 jeden z vybran\u00fdch aspekt\u016f: vliv na krevn\u00ed lipidy, oxidaci lipid\u016f, z\u00e1n\u011btliv\u00e9 projevy, metabolismus energie, rozvoj rakoviny, gluk\u00f3zovou toleranci \u010di citlivost na inzulin. Do fin\u00e1ln\u00edho v\u00fdb\u011bru postoupily pouze interven\u010dn\u00ed studie konan\u00e9 na lidech, testy na zv\u00ed\u0159atech byly vylou\u010deny. V souboru nakonec zbylo celkem 76 studi\u00ed. <\/p>\n\n\n\n K\u00a0jak\u00fdm z\u00e1v\u011br\u016fm v\u00a06 sledovan\u00fdch oblastech studie dosp\u011bly?<\/strong><\/p>\n\n\n\n V\u00fdsledky velmi n\u00e1zorn\u011b ilustruje n\u00e1sleduj\u00edc\u00ed obr\u00e1zek.\u00a0\u00a0<\/p>\n\n\n\n Vysv\u011btlivky: TC \u2013 celkov\u00fd cholesterol, TAG \u2013 triglyceridy<\/em><\/p>\n\n\n\n Vliv na krevn\u00ed lipidy<\/strong><\/p>\n\n\n\n Nejv\u00edce studi\u00ed se zab\u00fdvalo vlivem konzumace \u0159epkov\u00e9ho oleje na hladinu krevn\u00edch lipid\u016f. Typick\u00e1 z\u00e1padn\u00ed strava (kam pat\u0159\u00ed i \u010cesk\u00e1 republika) je charakterizov\u00e1na vysok\u00fdm p\u0159\u00edjmem nasycen\u00fdch mastn\u00fdch kyselin. Vysok\u00e1 konzumace nasycen\u00fdch mastn\u00fdch kyselin m\u016f\u017ee v\u00e9st ke zv\u00fd\u0161en\u00ed hladiny celkov\u00e9ho a LDL-cholesterolu a t\u00edm se pod\u00edlet na zv\u00fd\u0161en\u00ed rizika rozvoje kardiovaskul\u00e1rn\u00edch onemocn\u011bn\u00ed. <\/p>\n\n\n\n P\u011bt studi\u00ed porovn\u00e1valo stravu p\u0159ev\u00e1\u017en\u011b zalo\u017eenou na konzumaci \u0159epkov\u00e9ho oleje s typickou z\u00e1padn\u00ed stravou. Uk\u00e1zalo se, \u017ee konzumace \u0159epkov\u00e9ho oleje m\u016f\u017ee sn\u00ed\u017eit v pr\u016fm\u011bru hladinu celkov\u00e9ho cholesterolu o 12,2 % (v intervalu 6,7\u201320,1 %). Dal\u0161\u00edch 7 studi\u00ed porovn\u00e1valo stravu zalo\u017eenou na \u0159epkov\u00e9m oleji se stravou charakterizovanou vysok\u00fdm p\u0159\u00edjmem nasycen\u00fdch mastn\u00fdch kyselin (p\u0159\u00edjem nasycen\u00fdch mastn\u00fdch kyselin > 12 % a p\u0159\u00edjem tuku > 30 % z celkov\u00e9ho p\u0159\u00edjmu energie). I zde do\u0161lo ke sn\u00ed\u017een\u00ed hladiny celkov\u00e9ho cholesterolu v rozsahu 3,3\u201321,7 %. K podobn\u00fdm z\u00e1v\u011br\u016fm se do\u0161lo i v p\u0159\u00edpad\u011b sledov\u00e1n\u00ed vlivu na hladinu LDL-cholesterolu. P\u0159i srovn\u00e1n\u00ed s typickou z\u00e1padn\u00ed stravou do\u0161lo ke sn\u00ed\u017een\u00ed hladiny LDL-cholesterolu v pr\u016fm\u011bru o 17 % (v rozsahu 11,1\u201325,2 %). U stravy s vysok\u00fdm p\u0159\u00edjmem nasycen\u00fdch mastn\u00fdch kyselin se hladina LDL-cholesterolu sn\u00ed\u017eila v pr\u016fm\u011bru o 16,2 % (v rozmez\u00ed 10\u201329,4 %). Vliv na hladinu HDL-cholesterolu se nejevil ve studi\u00edch jako v\u00fdznamn\u00fd. N\u011bkter\u00e9 studie prok\u00e1zaly sn\u00ed\u017een\u00ed hladiny triglycerid\u016f v krvi, zat\u00edmco u dvou se hladina zv\u00fd\u0161ila. Pokud se porovn\u00e1valy oleje mezi sebou, tak slune\u010dnicov\u00fd olej vych\u00e1zel z hlediska vlivu na krevn\u00ed lipidy o n\u011bco l\u00e9pe, zat\u00edmco olej olivov\u00fd o n\u011bco h\u016f\u0159e. Hlavn\u00ed p\u0159\u00ednos konzumace \u0159epkov\u00e9ho oleje je zaznamen\u00e1n v p\u0159\u00edpadech, pokud dojde k jeho z\u00e1m\u011bn\u011b za tuky s vy\u0161\u0161\u00edm pod\u00edlem nasycen\u00fdch mastn\u00fdch kyselin.<\/p>\n\n\n\n Citlivost na inzulin, gluk\u00f3zov\u00e1 tolerance<\/strong><\/p>\n\n\n\n Vy\u0161\u0161\u00ed konzumace nasycen\u00fdch mastn\u00fdch kyselin m\u016f\u017ee v\u00e9st k inzulinov\u00e9 rezistenci. Mononenasycen\u00e9 mastn\u00e9 kyseliny zvy\u0161uj\u00ed citlivost na inzulin. Strava bohat\u00e1 na \u0159epkov\u00fd olej m\u011bla pozitivn\u00ed vliv na modulaci hladiny gluk\u00f3zy v krvi v porovn\u00e1n\u00ed se stravou s vysok\u00fdm pod\u00edlem nasycen\u00fdch mastn\u00fdch kyselin.<\/p>\n\n\n\n Antioxidanty<\/strong><\/p>\n\n\n\n Rostlinn\u00e9 oleje obsahuj\u00ed antioxidanty. Strava zalo\u017een\u00e1 na \u0159epkov\u00e9m oleji vedla k vy\u0161\u0161\u00edm koncentrac\u00edm \u03b3-tokoferolu v organismu m\u011b\u0159en\u00e9ho jako biomarker oproti strav\u011b s vy\u0161\u0161\u00edm pod\u00edlem nasycen\u00fdch mastn\u00fdch kyselin. Zvy\u0161uje se i hladina \u03b1-tokoferolu, co\u017e m\u016f\u017ee m\u00edt potenci\u00e1ln\u00ed p\u0159\u00ednos pro osoby s n\u00edzkou hladinou vitaminu E v krevn\u00ed plasm\u011b.<\/p>\n\n\n\n Oxidace lipid\u016f \/ LDL-cholesterolu<\/strong><\/p>\n\n\n\n Oxidovan\u00e9 lipidy v organismu, pota\u017emo oxidovan\u00fd LDL-cholesterol, p\u0159edstavuj\u00ed zv\u00fd\u0161en\u00e9 riziko kardiovaskul\u00e1rn\u00edch onemocn\u011bn\u00ed. Polynenasycen\u00e9 mastn\u00e9 kyseliny jsou k oxidac\u00edm n\u00e1chyln\u011bj\u0161\u00ed ne\u017e mononenasycen\u00e9. Studie in vitro<\/em>nazna\u010dovaly, \u017ee n\u00e1hrada tuk\u016f s vy\u0161\u0161\u00edm pod\u00edlem nasycen\u00fdch mastn\u00fdch kyselin rostlinn\u00fdmi oleji m\u016f\u017ee zvy\u0161ovat oxidaci LDL-cholesterolu, na druhou stranu kyselina olejov\u00e1 oxidaci LDL-cholesterolu sni\u017eovala. Kyselina olejov\u00e1 je v \u0159epkov\u00e9m oleji dominantn\u00ed. \u0158epkov\u00fd olej j\u00ed obsahuje 61 %. V jedn\u00e9 studii do\u0161lo k poklesu oxidovan\u00e9ho LDL-cholesterolu o 16 %, pokud bylo m\u00e1slo nahrazeno \u0159epkov\u00fdm olejem. K poklesu hladiny oxidovan\u00e9ho LDL-cholesterolu p\u0159isp\u00edvaj\u00ed i antioxidanty p\u0159\u00edtomn\u00e9 v oleji.<\/p>\n\n\n\n R\u016fst n\u00e1dorov\u00fdch bun\u011bk<\/strong><\/p>\n\n\n\n Omega 3 mastn\u00e9 kyseliny p\u016fsob\u00ed toxicky na rakovinov\u00e9 bu\u0148ky, zat\u00edmco omega 6 mastn\u00e9 kyseliny maj\u00ed tendenci zvy\u0161ovat karcinogenezi. Ukazuje se, \u017ee \u0159epkov\u00fd olej m\u016f\u017ee vykazovat protektivn\u00ed \u00fa\u010dinek v\u016f\u010di rakovin\u011b prsu a tlust\u00e9ho st\u0159eva v porovn\u00e1n\u00ed s jin\u00fdmi oleji. <\/p>\n\n\n\n Dal\u0161\u00ed aspekty ovliv\u0148uj\u00edc\u00ed zdrav\u00ed<\/strong><\/p>\n\n\n\n \u0158epkov\u00fd olej p\u016fsob\u00ed neutr\u00e1ln\u011b na energetick\u00fd metabolismus, tvorbu st\u0159evn\u00edch sra\u017eenin, p\u0159\u00edpadn\u011b z\u00e1n\u011btliv\u00e9 projevy v organismu. Je to d\u00e1no zejm\u00e9na zastoupen\u00edm mastn\u00fdch kyselin, kde p\u0159eva\u017euje kyselina olejov\u00e1, a p\u0159\u00edtomnost\u00ed antioxidant\u016f v oleji.<\/p>\n\n\n\n Z\u00e1v\u011br<\/strong><\/p>\n\n\n\n P\u0159ehledov\u00e1 studie velmi dob\u0159e zmapovala p\u0159\u00edpadn\u00e9 pozitivn\u00ed efekty, kter\u00e9 konzumace \u0159epkov\u00e9ho oleje p\u0159in\u00e1\u0161\u00ed. Stejn\u011b jako poskytla velmi dobrou argumentaci proti n\u011bkter\u00fdm \u010dl\u00e1nk\u016fm, kter\u00e9 se \u0161\u00ed\u0159\u00ed po internetu, kde se naopak mluv\u00ed o \u0161kodliv\u00e9m p\u016fsoben\u00ed \u0159epkov\u00e9ho oleje na lidsk\u00e9 zdrav\u00ed.<\/p>\n","protected":false},"excerpt":{"rendered":" Odborn\u00edci na v\u00fd\u017eivu pova\u017euj\u00ed \u0159epkov\u00fd olej z hlediska jeho slo\u017een\u00ed za jeden z nejlep\u0161\u00edch olej\u016f, kter\u00fd p\u0159i b\u011b\u017en\u00e9 a pravideln\u00e9 konzumaci p\u0159isp\u00edv\u00e1 k napln\u011bn\u00ed v\u00fd\u017eivov\u00fdch doporu\u010den\u00ed renomovan\u00fdch odborn\u00fdch spole\u010dnost\u00ed, jak by m\u011bla vypadat skladba stravy z hlediska proporcion\u00e1ln\u00edho zastoupen\u00ed mastn\u00fdch kyselin. \u0158epkov\u00fd olej obsahuje z b\u011b\u017en\u00fdch olej\u016f nejm\u00e9n\u011b nasycen\u00fdch mastn\u00fdch kyselin. Obsahuje p\u0159ev\u00e1\u017en\u011b mononenasycen\u00e9 mastn\u00e9 kyseliny. Je dobr\u00fdm […]<\/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\/1203"}],"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=1203"}],"version-history":[{"count":1,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/1203\/revisions"}],"predecessor-version":[{"id":1205,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/1203\/revisions\/1205"}],"wp:attachment":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.olejnadzlato.cz\/wp-content\/uploads\/2023\/09\/repkovy-olej.png\")
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