{"id":121,"date":"2019-11-22T08:22:10","date_gmt":"2019-11-22T07:22:10","guid":{"rendered":"https:\/\/www.olejnadzlato.cz\/?p=121"},"modified":"2019-12-02T09:28:41","modified_gmt":"2019-12-02T08:28:41","slug":"repkovy-olej-olej-nad-zlato-sbornik-hluk-2013","status":"publish","type":"post","link":"https:\/\/www.olejnadzlato.cz\/?p=121","title":{"rendered":"\u0158epkov\u00fd olej \u2013 olej nad zlato (Sborn\u00edk Hluk 2013)"},"content":{"rendered":"\n

Doc. Ing. Ji\u0159\u00ed Br\u00e1t, CSc. – V\u00edm, co j\u00edm a piju, o.p.s. Praha<\/em>
Ing. Petr Zehn\u00e1lek – \u00daKZ\u00daZ Hradec nad Svitavou<\/em>
Doc. Ing. Petr Baranyk, CSc. – SPZO Praha<\/em><\/p>\n\n\n\n

Tuky pat\u0159\u00ed spolu s b\u00edlkovinami a sacharidy mezi z\u00e1kladn\u00ed \u017eiviny. Na rozd\u00edl od b\u00edlkovin a sacharid\u016f jsou v\u0161ak nej\u010dast\u011bji na pran\u00fd\u0159i a \u010dasto nepr\u00e1vem je jejich konzumace spojov\u00e1na s negativn\u00edm vlivem na lidsk\u00e9 zdrav\u00ed. Velmi \u010dasto sly\u0161\u00edme zjednodu\u0161uj\u00edc\u00ed pou\u010dky: \u201eVyh\u00fdbejte se tuk\u016fm!\u201c, ani\u017e by se tato problematika diskutovala ze \u0161ir\u0161\u00edho \u00fahlu pohledu. Tuky obsahuj\u00ed v\u00edce ne\u017e dvojn\u00e1sobek energie v porovn\u00e1n\u00ed se dv\u011bma dal\u0161\u00edmi z\u00e1kladn\u00edmi \u017eivinami (b\u00edlkovinami, sacharidy). S nar\u016fstaj\u00edc\u00edm trendem v\u00fdskytu nadv\u00e1hy a obezity v populaci pr\u00e1v\u011b tento fakt vede k laick\u00e9mu doporu\u010dov\u00e1n\u00ed tuky omezovat. Nicm\u00e9n\u011b v posledn\u00edch v\u00fd\u017eivov\u00fdch doporu\u010den\u00fdch d\u00e1vk\u00e1ch p\u0159edn\u00edch sv\u011btov\u00fdch odborn\u00fdch spole\u010dnost\u00ed se horn\u00ed interval pod\u00edlu tuk\u016f ve strav\u011b navy\u0161uje z 30 % z celkov\u00e9ho p\u0159\u00edjmu energie na 35 % z celkov\u00e9ho denn\u00edho energetick\u00e9ho p\u0159\u00edjmu (FAO 2010). Zv\u00fd\u0161en\u00fd tolerovan\u00fd p\u0159\u00edjem v\u0161ak neplat\u00ed pro v\u0161echny tuky.<\/p>\n\n\n\n

Zv\u00fd\u0161en\u00e1 konzumace nasycen\u00fdch (d\u00e1le SAFA) a transmastn\u00fdch kyselin (d\u00e1le TFA) je spojov\u00e1na se zvy\u0161ov\u00e1n\u00edm rizika v\u00fdskytu kardiovaskul\u00e1rn\u00edch onemocn\u011bn\u00ed. U TFA se rovn\u011b\u017e uv\u00e1d\u00ed souvislost se vznikem diabetu II. typu. Pro SAFA plat\u00ed tolerovan\u00fd p\u0159\u00edjem na \u00farovni m\u00e9n\u011b ne\u017e 10 % z celkov\u00e9ho p\u0159\u00edjmu energie (FAO 2010). To p\u0159edstavuje pro dosp\u011blou osobu s pr\u016fm\u011brnou fyzickou aktivitou pouze max. 20 g denn\u011b. N\u011bkter\u00e9 odborn\u00e9 spole\u010dnosti sni\u017euj\u00ed tolerovan\u00fd p\u0159\u00edjem SAFA pro rizikovou skupinu z pohledu KVO a\u017e na 7 % energetick\u00fdch (Bantle et al. 2008, Buse et al. 2007). Tolerovan\u00fd p\u0159\u00edjem pro TFA je velmi n\u00edzk\u00fd, doporu\u010duje se \u201cas low as posssible\u201d, tedy co mo\u017en\u00e1 nejni\u017e\u0161\u00ed, max. 1 % z celkov\u00e9ho p\u0159\u00edjmu energie (FAO 2010), co\u017e p\u0159edstavuje 2 \u2013 2,5 g denn\u011b.<\/p>\n\n\n\n

V r\u00e1mci celkov\u00e9ho p\u0159\u00edjmu \u017eivin nez\u00e1le\u017e\u00ed jen na tom, co konzumujeme, ale i na tom, co nekonzumujeme, nebo j\u00edme ve v\u011bt\u0161\u00ed \u010di men\u0161\u00ed m\u00ed\u0159e. Pokud jsou v\u0161ak SAFA zam\u011b\u0148ov\u00e1ny za nenasycen\u00e9 mastn\u00e9 kyseliny, je \u00fa\u010dinek pozitivn\u00ed. P\u0159i z\u00e1m\u011bn\u011b SAFA za sacharidy na \u00farovni 5 % z celkov\u00e9ho p\u0159\u00edjmu je popisov\u00e1no zv\u00fd\u0161en\u00ed rizika KVO o 17 % (Hu et al. 1997). Obdobn\u00e1 z\u00e1m\u011bna SAFA za polynenasycen\u00e9 mastn\u00e9 kyseliny (d\u00e1le PUFA) vedla ke sn\u00ed\u017een\u00ed rizika KVO o 42 %. N\u011bkter\u00e9 studie z posledn\u00ed doby nazna\u010duj\u00ed, \u017ee i u sacharid\u016f bude pot\u0159eba rozli\u0161ovat jejich p\u016fvod a druh. Pokud byly m\u00edsto SAFA konzumov\u00e1ny sacharidy s vysok\u00fdm glykemick\u00fdm indexem, bylo pozorov\u00e1no statisticky v\u00fdznamn\u00e9 zv\u00fd\u0161en\u00ed rizik KVO, pokud byly konzumov\u00e1ny sacharidy s n\u00edzk\u00fdm glykemick\u00e9m indexem, do\u0161lo k statisticky nev\u00fdznamn\u00e9mu sn\u00ed\u017een\u00ed rizik KVO (Jakobsen et al. 2009). Velk\u00e1 metaanal\u00fdza<\/p>\n\n\n\n

11 studi\u00ed v Evrop\u011b, Americe a Izraeli s v\u00edce ne\u017e 340 000 \u00fa\u010dastn\u00edky poskytuje vysokou \u00farove\u0148 d\u016fkaz\u016f o tom, \u017ee z\u00e1m\u011bna SAFA za PUFA sni\u017euje rizika KVO, zat\u00edmco z\u00e1m\u011bna SAFA za sacharidy rizika KVO zvy\u0161uje a \u00fa\u010dinek z\u00e1m\u011bny SAFA za mononenasycen\u00e9 mastn\u00e9 kyseliny (d\u00e1le MUFA) nen\u00ed z\u0159ejm\u00fd (Jakobsen et al. 2010).<\/p>\n\n\n\n

Z v\u00fd\u0161e uveden\u00e9ho vypl\u00fdv\u00e1, \u017ee pouh\u00e9 omezov\u00e1n\u00ed konzumace tuk\u016f nevede ke zlep\u0161en\u00ed hodnot hlavn\u00edch rizikov\u00fdch faktor\u016f KVO a nav\u00edc m\u016f\u017ee ohrozit p\u0159\u00edjem n\u011bkter\u00fdch esenci\u00e1ln\u00edch faktor\u016f, nap\u0159. vitam\u00edn\u016f rozpustn\u00fdch v tuc\u00edch, esenci\u00e1ln\u00edch mastn\u00fdch kyselin aj. Je zapot\u0159eb\u00ed si v\u00edce v\u0161\u00edmat celkov\u00e9ho slo\u017een\u00ed tuk\u016f a p\u0159ednostn\u011b konzumovat ty tuky, u nich\u017e je pod\u00edl SAFA men\u0161\u00ed ne\u017e t\u0159etinov\u00fd. P\u0159i dodr\u017eov\u00e1n\u00ed tohoto jednoduch\u00e9ho pravidla, je-li celkov\u00fd p\u0159\u00edjem tuk\u016f v limitu 30 \u2013 35 % energetick\u00fdch, potom i SAFA budou konzumov\u00e1ny do 10 % z celkov\u00e9ho p\u0159\u00edjmu energie.<\/p>\n\n\n\n

Je zde v\u0161ak jeden z\u00e1sadn\u00ed probl\u00e9m. B\u011b\u017en\u00fd spot\u0159ebitel tuto pou\u010dku nezn\u00e1 a neorientuje se podle n\u00ed, nav\u00edc ani nezn\u00e1 slo\u017een\u00ed jednotliv\u00fdch tuk\u016f. Slo\u017een\u00ed tuk\u016f obsa\u017een\u00fdch v potravin\u00e1ch nen\u00ed zat\u00edm deklarov\u00e1no u v\u0161ech potravin. \u0158epka olejka je na\u0161\u00ed nejroz\u0161\u00ed\u0159en\u011bj\u0161\u00ed olejninou. Podstatn\u00e1 \u010d\u00e1st \u0159epkov\u00e9ho oleje v \u010cesk\u00e9 republice se v\u0161ak zpracov\u00e1v\u00e1 na methylestery, kter\u00e9 jsou dle po\u017eadavk\u016f legislativy p\u0159im\u00edch\u00e1v\u00e1ny do motorov\u00e9 nafty v mno\u017estv\u00ed 5,75 %. B\u011b\u017en\u00fd spot\u0159ebitel m\u00e1 \u0159epkov\u00fd olej zafixov\u00e1n jako surovinu pro technick\u00e9 \u00fa\u010dely a nezn\u00e1 slo\u017een\u00ed \u0159epkov\u00e9ho oleje, a t\u00edm ani jeho v\u00fdznam z hlediska v\u00fd\u017eivy.<\/p>\n\n\n\n

V \u010dervnu roku 2012 schv\u00e1lila Evropsk\u00e1 unie \u010desk\u00fd projekt \u201e\u0158epkov\u00fd olej \u2013 olej nad zlato\u201c, jeho\u017e c\u00edlem je zv\u00fd\u0161it pov\u011bdom\u00ed o nutri\u010dn\u00edch vlastnostech \u0159epkov\u00e9ho oleje a n\u00e1sledn\u011b jeho uplatn\u011bn\u00ed pro p\u0159\u00edmou konzumaci, zpopularizovat \u0159epkov\u00fd olej z hlediska specifick\u00fdch pot\u0159eb v\u00fd\u017eivy, zv\u00fd\u0161it pod\u00edl \u0159epkov\u00e9ho oleje v segmentu rostlinn\u00fdch olej\u016f a informovat ve\u0159ejnost o kvalit\u011b a bezpe\u010dnosti \u0159epkov\u00e9ho oleje produkovan\u00e9ho v r\u00e1mci EU. Projekt, kter\u00fd byl zah\u00e1jen v z\u00e1\u0159\u00ed 2012, bude prob\u00edhat po dobu 3 let. Jednou z prvn\u00edch aktivit v r\u00e1mci projektu byl spot\u0159ebitelsk\u00fd pr\u016fzkum, jeho\u017e c\u00edlem bylo zjistit, jak\u00e9 je pov\u011bdom\u00ed o \u0159epkov\u00e9m oleji v r\u00e1mci populace, o u\u017eivatelsk\u00fdch a n\u00e1kupn\u00edch zvyklostech v oblasti stoln\u00edch olej\u016f s d\u016frazem na olej \u0159epkov\u00fd a o vn\u00edm\u00e1n\u00ed \u0159epkov\u00e9ho oleje a jeho zdravotn\u00ed prosp\u011b\u0161nosti. Formou dotazov\u00e1n\u00ed po internetu a osobn\u00edch rozhovor\u016f bylo osloveno 315 \u017een ve v\u011bku 25 \u2013 50 let, \u017eij\u00edc\u00edch ve spole\u010dn\u00e9 dom\u00e1cnosti s alespo\u0148 jedn\u00edm d\u00edt\u011btem do 15 let (internet), 291 osob ve v\u011bku 30 \u2013 50 let \u017eij\u00edc\u00edch v dom\u00e1cnosti samostatn\u011b (internet) a 245 senior\u016f ve v\u011bku 60 let a v\u00edce (osobn\u00ed rozhovory).<\/p>\n\n\n\n

Z obr. 1 vypl\u00fdv\u00e1, \u017ee b\u011b\u017en\u00fd spot\u0159ebitel nezn\u00e1 slo\u017een\u00ed \u0159epkov\u00e9ho oleje z pohledu v\u00fd\u017eivov\u00e9 hodnoty. Nejlep\u0161\u00ed znalosti prok\u00e1zala skupina \u017een v dom\u00e1cnosti s d\u00edt\u011btem, nejhor\u0161\u00ed znalosti vykazovala skupina senior\u016f a o n\u011bco hor\u0161\u00ed znalosti m\u011bli mu\u017ei oproti \u017een\u00e1m. V\u00fdsledkem je, \u017ee v\u00edce ne\u017e polovina dotazovan\u00fdch nev\u011bd\u011bla, zda \u0159epkov\u00fd olej vyhovuje v\u00fd\u017eivov\u00fdm po\u017eadavk\u016fm z hlediska slo\u017een\u00ed tuku a zastoupen\u00ed jednotliv\u00fdch mastn\u00fdch kyselin.<\/p>\n\n\n\n

Spot\u0159ebitelsk\u00fd pr\u016fzkum rovn\u011b\u017e sledoval, jak\u00e9 oleje se nej\u010dast\u011bji pou\u017e\u00edvaj\u00ed v dom\u00e1cnostech a p\u0159i jak\u00fdch aplikac\u00edch. V r\u00e1mci studen\u00e9 kuchyn\u011b je nej\u010dast\u011bji vyu\u017e\u00edv\u00e1n olej olivov\u00fd, n\u00e1sleduje olej slune\u010dnicov\u00fd, \u0159epkov\u00fd olej pou\u017e\u00edv\u00e1 11 a\u017e 19 % dot\u00e1zan\u00fdch. Pou\u017eit\u00ed olivov\u00e9ho oleje zejm\u00e9na v sal\u00e1tech se stalo i v \u010cesk\u00e9 republice za\u017eitou zvyklost\u00ed. V r\u00e1mci kampan\u011b na podporu \u0159epkov\u00e9ho oleje se uskute\u010dnila \u0159ada ochutn\u00e1vek, kde i \u0159epkov\u00fd olej byl pou\u017eit v r\u00e1mci p\u0159\u00edpravy sal\u00e1tov\u00e9ho dresinku a spot\u0159ebitelsk\u00e9 ohlasy byly veskrze pozitivn\u00ed.<\/p>\n\n\n\n

V\u00fdsledky pr\u016fzkumu do zna\u010dn\u00e9 m\u00edry potvrdily p\u0159edpoklady o n\u00edzk\u00e9 znalosti b\u011b\u017en\u00e9ho spot\u0159ebitele o slo\u017een\u00ed \u0159epkov\u00e9ho oleje a jeho v\u00fdznamu z pohledu v\u00fd\u017eivy \u2013 obr. 1.<\/p>\n\n\n\n

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V r\u00e1mci tepl\u00e9 kuchyn\u011b je nej\u010dast\u011bji pou\u017e\u00edv\u00e1n olej slune\u010dnicov\u00fd, n\u00e1sleduje olej olivov\u00fd spolu s \u0159epkov\u00fdm. I zde m\u00e1 uplatn\u011bn\u00ed \u0159epkov\u00e9ho oleje v dom\u00e1cnostech zna\u010dn\u00fd potenci\u00e1l r\u016fstu. \u0158epkov\u00fd olej nav\u00edc vykazuje vy\u0161\u0161\u00ed tepelnou stabilitu ne\u017e olej slune\u010dnicov\u00fd a pro jednor\u00e1zov\u00e9 pou\u017eit\u00ed v r\u00e1mci tepl\u00e9 kuchyn\u011b je vhodn\u011bj\u0161\u00ed alternativou k oleji slune\u010dnicov\u00e9mu. Z hlediska v\u00fd\u017eivov\u00e9ho m\u00e1 \u0159epkov\u00fd olej proti oleji slune\u010dnicov\u00e9mu krom\u011b ni\u017e\u0161\u00edho obsahu SAFA je\u0161t\u011b jednu v\u00fdhodu. Pat\u0159\u00ed k nejlep\u0161\u00edm zdroj\u016fm ve v\u00fd\u017eiv\u011b nedostatkov\u00fdch omega 3 PUFA. Obr. 2 ukazuje v\u00fdsledky spot\u0159ebitelsk\u00e9ho pr\u016fzkumu pro teplou kuchyni.<\/p>\n\n\n\n

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Sv\u011btov\u00e1 zdravotnick\u00e1 organizace WHO p\u0159edstavila po\u010d\u00e1tkem roku glob\u00e1ln\u00ed ak\u010dn\u00ed pl\u00e1n prevence neinfek\u010dn\u00edch onemocn\u011bn\u00ed hromadn\u00e9ho v\u00fdskytu na l\u00e9ta 2013 \u2013 2020 (WHO 2013). I v r\u00e1mci tohoto pl\u00e1nu je akcentov\u00e1na z\u00e1m\u011bna SAFA za PUFA a vy\u0159azen\u00ed \u010d\u00e1ste\u010dn\u011b ztu\u017een\u00fdch tuk\u016f z potravn\u00edho \u0159et\u011bzce jako\u017eto nej\u00fa\u010dinn\u011bj\u0161\u00ed zp\u016fsob sn\u00ed\u017een\u00ed konzumace TFA. \u0158epkov\u00fd olej vedle p\u0159\u00edm\u00e9 spot\u0159eby v dom\u00e1cnostech nach\u00e1z\u00ed uplatn\u011bn\u00ed jako surovina i v cel\u00e9 \u0159ad\u011b pr\u016fmyslov\u00fdch v\u00fdrob. Aby se naplnil z\u00e1m\u011br \u00fapln\u00e9ho vy\u0159azen\u00ed \u010d\u00e1ste\u010dn\u011b ztu\u017een\u00fdch tuk\u016f z potravinov\u00e9ho \u0159et\u011bzce, ukazuje se jako vhodn\u00e1 kombinace tropick\u00fdch olej\u016f s oleji lok\u00e1ln\u00edmi. Tropick\u00e9 oleje dodaj\u00ed potravin\u00e1m po\u017eadovanou texturu, p\u0159\u00edpadn\u011b vy\u0161\u0161\u00ed tepelnou stabilitu, oleje \u2013 jako nap\u0159. \u0159epkov\u00fd \u2013 vylep\u0161uj\u00ed nutri\u010dn\u00ed hodnotu a slo\u017een\u00ed mastn\u00fdch kyselin ve smyslu v\u00fd\u017eivov\u00fdch doporu\u010den\u00ed. V\u00fdsledn\u00fd produkt obsahuje m\u00e9n\u011b SAFA ne\u017e \u017eivo\u010di\u0161n\u00e9 tuky a v \u0159ad\u011b p\u0159\u00edpad\u016f m\u00e1 i n\u011bkter\u00e9 lep\u0161\u00ed u\u017eitn\u00e9 vlastnosti.<\/p>\n\n\n\n

Kampa\u0148 na podporu \u0159epkov\u00e9ho oleje pro potravin\u00e1\u0159sk\u00e9 \u00fa\u010dely po\u010d\u00edt\u00e1 v t\u0159\u00edlet\u00e9m obdob\u00ed s celou \u0159adou aktivit. Budou vyd\u00e1v\u00e1ny informa\u010dn\u00ed let\u00e1ky o p\u0159ednostech \u0159epkov\u00e9ho oleje z pohledu v\u00fd\u017eivy, organizov\u00e1ny ochutn\u00e1vky s \u0159epkov\u00fdm olejem, na webov\u00fdch str\u00e1nk\u00e1ch projektu www.olejnadzlato.cz se po\u010d\u00edt\u00e1 s uv\u00e1d\u011bn\u00edm \u0159ady recept\u016f vyzkou\u0161en\u00fdch samotn\u00fdmi spot\u0159ebiteli \u010di p\u0159ipraven\u00fdch profesion\u00e1ln\u00edmi kucha\u0159i. P\u0159i jednotliv\u00fdch akc\u00edch se sb\u00edraj\u00ed inspirace pro dal\u0161\u00ed \u010dinnost projektu.<\/p>\n\n\n\n

V r\u00e1mci ochutn\u00e1vek v jednotliv\u00fdch lokalit\u00e1ch dost\u00e1vali spot\u0159ebitel\u00e9 jednoduch\u00fd dotazn\u00edk se 4 ot\u00e1zkami (tab. I).<\/p>\n\n\n\n

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

Jak vypl\u00fdv\u00e1 z tab. I, podle p\u0159\u00edm\u00e9ho dotazov\u00e1n\u00ed spot\u0159ebitel\u016f pou\u017e\u00edv\u00e1 \u0159epkov\u00fd olej v dom\u00e1cnosti jen asi 60 % dom\u00e1cnost\u00ed. Relativn\u011b vysok\u00fd pod\u00edl dotazovan\u00fdch okolo 40 % nev\u011bd\u011bl, \u017ee \u0159epkov\u00fd olej je vhodn\u00fd pro studenou i teplou kuchyni. Skute\u010dnost, \u017ee \u0159epkov\u00fd olej m\u00e1 nejm\u00e9n\u011b SAFA, nebyla zn\u00e1ma polovin\u011b dot\u00e1zan\u00fdch. Zhruba t\u0159etina dotazovan\u00fdch by se nechala p\u0159esv\u011bd\u010dit k pravideln\u00e9mu pou\u017e\u00edv\u00e1n\u00ed \u0159epkov\u00e9ho oleje n\u00e1zorem odborn\u00edka, dal\u0161\u00ed t\u0159etina chut\u00ed a zbyl\u00e1 t\u0159etina cenou. \u0158epkov\u00fd olej pat\u0159\u00ed k cenov\u011b nejdostupn\u011bj\u0161\u00edm olej\u016fm, cena tud\u00ed\u017e nen\u00ed probl\u00e9m. Existuje mnoho recept\u016f na chu\u0165ov\u011b vyv\u00e1\u017een\u00e9 pokrmy vyu\u017e\u00edvaj\u00edc\u00ed \u0159epkov\u00fd olej. Je to jen ot\u00e1zkou jejich vhodn\u00e9ho v\u00fdb\u011bru a pat\u0159i\u010dn\u00e9 osv\u011bty.<\/p>\n\n\n\n

C\u00edlem projektu je p\u0159edstavit srozumitelnou formou \u0159epkov\u00fd olej \u0161irok\u00e9 spot\u0159ebitelsk\u00e9 ve\u0159ejnosti. Krom\u011b nutri\u010dn\u00edch p\u0159ednost\u00ed nutno rovn\u011b\u017e zm\u00ednit, \u017ee \u0159epka m\u00e1 v r\u00e1mci regionu st\u0159edn\u00ed Evropy v\u00fdhodn\u00e9 podm\u00ednky pro p\u011bstov\u00e1n\u00ed. Zpracov\u00e1n\u00ed a lep\u0161\u00ed vyu\u017eit\u00ed p\u0159i v\u00fdrob\u011b potravin v tomto regionu m\u00e1 jednozna\u010dn\u011b prioritu i z hlediska ekologick\u00e9ho, bez nutnosti d\u00e1lkov\u00e9 p\u0159epravy komodit. \u0158epkov\u00fd olej si z hlediska sv\u00e9ho slo\u017een\u00ed a nutri\u010dn\u00edch p\u0159ednost\u00ed rozhodn\u011b zaslou\u017e\u00ed v\u011bt\u0161\u00ed pozornost, a proto je z na\u0161eho pohledu projekt \u201eolej nad zlato\u201c velmi v\u00fdznamn\u00fd.<\/p>\n\n\n\n

Sout\u011b\u017e \u201eO nutri\u010dn\u011b nejkvalitn\u011bj\u0161\u00ed \u0159epku\u201c<\/strong><\/p>\n\n\n\n

Spole\u010dnost Unilever \u010cR a Svaz p\u011bstitel\u016f a zpracovatel\u016f olejnin ve spolupr\u00e1ci s \u00dast\u0159edn\u00edm kontroln\u00edm a zku\u0161ebn\u00edm \u00fastavem zem\u011bd\u011blsk\u00fdm ji\u017e \u0161est\u00fdm rokem vyhla\u0161uj\u00ed v\u00fdsledky sout\u011b\u017ee \u201eO nutri\u010dn\u011b nejkvalitn\u011bj\u0161\u00ed \u0159epku\u201c. V roce 2008 zv\u00edt\u011bzily odr\u016fdy Labrador, Aviso a Radost, v roce 2009 Appolon a Labrador, v roce 2010 Exfile a op\u011bt Labrador, v roce 2011 Jumper a op\u011bt Labrador. V lo\u0148sk\u00e9m roce se v r\u00e1mci kategorie nov\u011b registrovan\u00fdch odr\u016fd stala v\u00edt\u011bzem odr\u016fda DK Explicit. V r\u00e1mci aktu\u00e1ln\u011b platn\u00e9ho Seznamu doporu\u010den\u00fdch odr\u016fd obh\u00e1jila prvenstv\u00ed odr\u016fda Jumper \u2013 v\u00edt\u011bz kategorie nov\u011b registrovan\u00fdch odr\u016fd z roku 2011.<\/p>\n\n\n\n

Jak dopadlo hodnocen\u00ed odr\u016fd v obou kategori\u00edch v roce 2013 ukazuj\u00ed tabulky II a III. Odr\u016fdy jsou se\u0159azeny sestupn\u011b dle klesaj\u00edc\u00edho indexu \u201eI\u201c.<\/p>\n\n\n\n

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

Index \u201eI\u201c je d\u00e1n obsahem esenci\u00e1ln\u00edch mastn\u00fdch kyselin vypo\u010d\u00edtan\u00fdm dle vzorce:<\/p>\n\n\n\n

I = % LA + 2 * % ALA,<\/p>\n\n\n\n

kde % LA odpov\u00edd\u00e1 procentu\u00e1ln\u00edmu obsahu kyseliny linolov\u00e9 a % ALA obdobn\u011b procentu\u00e1ln\u00edmu obsahu kyseliny alfa-linolenov\u00e9 v oleji jednotliv\u00fdch odr\u016fd. Slo\u017een\u00ed olej\u016f je vyj\u00e1d\u0159eno pr\u016fm\u011brn\u00fdmi hodnotami z rozbor\u016f za 3 roky v p\u0159\u00edpad\u011b nov\u011b registrovan\u00fdch odr\u016fd. Posledn\u00ed v\u00fdsledky jsou zapo\u010dteny z nov\u00e9 sklizn\u011b. V ka\u017ed\u00e9m roce jsou analyzov\u00e1ny odr\u016fdy z jednoho pokusn\u00e9ho m\u00edsta. Dvojn\u00e1sobn\u00e9 zapo\u010dten\u00ed obsahu kyseliny alfa-linolenov\u00e9 v r\u00e1mci indexu \u201eI\u201c zd\u016fraz\u0148uje men\u0161\u00ed dostupnost omega 3 v\u00edce nenasycen\u00fdch mastn\u00fdch kyselin v r\u00e1mci existuj\u00edc\u00edch p\u0159\u00edrodn\u00edch zdroj\u016f.<\/p>\n\n\n\n

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

V\u00edt\u011bzem v r\u00e1mci kategorie nov\u011b registrovan\u00fdch odr\u016fd se v roce 2013 stala odr\u016fda DK Sensei. Nejvy\u0161\u0161\u00edho indexu v r\u00e1mci odr\u016fd aktu\u00e1ln\u011b zkou\u0161en\u00fdch v pokusech pro Seznam doporu\u010den\u00fdch odr\u016fd v ro\u010dn\u00edku 2012\/13 dos\u00e1hla a v\u00edt\u011bzem v r\u00e1mci t\u00e9to kategorie se stala odr\u016fda Jumper, kter\u00e1 t\u00edmto obh\u00e1jila v\u00edt\u011bzstv\u00ed z lo\u0148sk\u00e9ho roku.<\/p>\n\n\n\n

Z\u00e1v\u011br<\/strong><\/p>\n\n\n\n

Pokud jsou tuky konzumov\u00e1ny v mno\u017estv\u00ed 30 \u2013 35 % z celkov\u00e9ho p\u0159\u00edjmu energie, nen\u00ed pot\u0159eba jejich p\u0159\u00edjem omezovat. D\u016fle\u017eit\u011bj\u0161\u00ed je slo\u017een\u00ed tuk\u016f. Spot\u0159ebitel by si m\u011bl v\u00edce v\u0161\u00edmat v\u00fd\u017eivov\u00e9 hodnoty potravin a sledovat obsah SAFA a TFA v potravin\u00e1ch. \u0158epkov\u00fd olej m\u00e1 z rostlinn\u00fdch olej\u016f nejni\u017e\u0161\u00ed obsah nasycen\u00fdch mastn\u00fdch kyselin a je dobr\u00fdm zdrojem omega 3 v\u00edcenenasycen\u00fdch mastn\u00fdch kyselin. Je vhodn\u00fd do studen\u00e9 kuchyn\u011b. Lze jej pou\u017e\u00edt i v tepl\u00e9 kuchyni p\u0159i jednor\u00e1zov\u00fdch aplikac\u00edch, pokud nedoch\u00e1z\u00ed k dlouhodob\u00e9mu p\u0159eh\u0159\u00edv\u00e1n\u00ed. V r\u00e1mci potravin\u00e1\u0159sk\u00e9ho pr\u016fmyslu je \u0159epkov\u00fd olej vyu\u017e\u00edv\u00e1n v \u0159ad\u011b v\u00fdrobk\u016f (nap\u0159. majon\u00e9zy). V kombinaci s tropick\u00fdmi oleji jej lze pou\u017e\u00edt i do dal\u0161\u00edch v\u00fdrobk\u016f, kde tropick\u00fd olej dod\u00e1v\u00e1 produktu p\u0159\u00edslu\u0161nou texturu a \u0159epkov\u00fdm olejem se vylep\u0161uje v\u00fd\u017eivov\u00e1 hodnota produktu. D\u00edky tomu maj\u00ed nap\u0159. modern\u00ed kvalitn\u00ed margariny po v\u00fd\u017eivov\u00e9 str\u00e1nce lep\u0161\u00ed slo\u017een\u00ed, ne\u017e nap\u0159. m\u00e1slo.<\/p>\n\n\n\n

Literatura<\/strong><\/p>\n\n\n\n

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    WHO. Updated Revised Draft- Global Action Plan for the Prevention and Control of Noncommunicable Diseases, 15 March 2013 http:\/\/www.who.int\/cardiovascular_diseases\/15March2013UpdatedRevisedDraftActionPlanAPPROVEDBYADG.pdf.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Doc. Ing. Ji\u0159\u00ed Br\u00e1t, CSc. – V\u00edm, co j\u00edm a piju, o.p.s. PrahaIng. Petr Zehn\u00e1lek – \u00daKZ\u00daZ Hradec nad SvitavouDoc. Ing. Petr Baranyk, CSc. – SPZO Praha Tuky pat\u0159\u00ed spolu s b\u00edlkovinami a sacharidy mezi z\u00e1kladn\u00ed \u017eiviny. Na rozd\u00edl od b\u00edlkovin a sacharid\u016f jsou v\u0161ak nej\u010dast\u011bji na pran\u00fd\u0159i a \u010dasto nepr\u00e1vem je jejich konzumace spojov\u00e1na s negativn\u00edm vlivem […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/121"}],"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=121"}],"version-history":[{"count":2,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/121\/revisions"}],"predecessor-version":[{"id":135,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/121\/revisions\/135"}],"wp:attachment":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}