{"id":658,"date":"2019-12-02T11:22:21","date_gmt":"2019-12-02T10:22:21","guid":{"rendered":"https:\/\/www.olejnadzlato.cz\/?p=658"},"modified":"2019-12-02T11:43:34","modified_gmt":"2019-12-02T10:43:34","slug":"tuky-pod-drobnohledem","status":"publish","type":"post","link":"https:\/\/www.olejnadzlato.cz\/?p=658","title":{"rendered":"Tuky pod drobnohledem"},"content":{"rendered":"\n<p><strong>Pro\u010d je nutn\u00e9 zaj\u00edmat se o slo\u017een\u00ed tuk\u016f?<\/strong><\/p>\n\n\n\n<p>Spolu se sacharidy a b\u00edlkovinami pat\u0159\u00ed tuky k&nbsp;z\u00e1kladn\u00edm \u017eivin\u00e1m, kter\u00e9 jsou pro na\u0161e zdrav\u00ed nezbytn\u011b d\u016fle\u017eit\u00e9. Tuky maj\u00ed \u0159adu d\u016fle\u017eit\u00fdch funkc\u00ed \u2013 jsou zdrojem energie, nositeli vitamin\u016f rozpustn\u00fdch v&nbsp;tuc\u00edch, sou\u010d\u00e1st\u00ed hormon\u016f, pod\u00edl\u00ed se na termoregulaci a funguj\u00ed jako mechanick\u00e1 ochrana org\u00e1n\u016f. K&nbsp;tomu, aby tuky spr\u00e1vn\u011b plnily svoji roli a dob\u0159e n\u00e1m slou\u017eily, jich mus\u00edme p\u0159ij\u00edmat odpov\u00eddaj\u00edc\u00ed mno\u017estv\u00ed a vyb\u00edrat vhodn\u00e9 druhy. Tuky toti\u017e mohou b\u00fdt z\u00e1rove\u0148 velice z\u00e1ludn\u00fd nep\u0159\u00edtel, kter\u00fd p\u0159isp\u00edv\u00e1 k n\u00e1r\u016fstu t\u011blesn\u00e9 hmotnosti, zvy\u0161ov\u00e1n\u00ed hladiny cholesterolu v&nbsp;krvi \u010di vy\u0161\u0161\u00edmu riziku srde\u010dn\u011b c\u00e9vn\u00edch onemocn\u011bn\u00ed. Tuky by m\u011bly tvo\u0159it 30\u201335 % z&nbsp;na\u0161eho celodenn\u00edho p\u0159\u00edjmu energie, co\u017e p\u0159estavuje asi&nbsp;70 g na den. Z&nbsp;tohoto mno\u017estv\u00ed by m\u011bla b\u00fdt maxim\u00e1ln\u011b jedna t\u0159etina v&nbsp;podob\u011b tzv. nasycen\u00fdch tuk\u016f (resp. tuk\u016f s&nbsp;p\u0159evahou nasycen\u00fdch mastn\u00fdch kyselin, SFA). Jsou to tuky, kter\u00e9 ve v\u011bt\u0161\u00edm mno\u017estv\u00ed nep\u016fsob\u00ed p\u0159\u00edzniv\u011b, zejm\u00e9na na hladinu cholesterolu v&nbsp;krvi a srde\u010dn\u011b c\u00e9vn\u00ed syst\u00e9m. Dv\u011b&nbsp;t\u0159etiny tuku by m\u011bly pokr\u00fdvat tzv. nenasycen\u00e9 tuky (resp. tuky s&nbsp;p\u0159evahou nenasycen\u00fdch mastn\u00fdch kyselin), kter\u00e9 naopak na na\u0161e zdrav\u00ed, v\u010detn\u011b srde\u010dn\u011b c\u00e9vn\u00edho syst\u00e9mu, p\u016fsob\u00ed pozitivn\u011b.<\/p>\n\n\n\n<p><strong>Podle \u010deho vybrat spr\u00e1vn\u00e9 tuky?<\/strong><\/p>\n\n\n\n<p>Tukov\u00e1 alchymie je p\u011bkn\u011b slo\u017eit\u00e1, a pokud chceme vybrat spr\u00e1vn\u00fd tuk, je nutn\u00e9 vz\u00edt v&nbsp;\u00favahu celou \u0159adu krit\u00e9ri\u00ed. V&nbsp;prvn\u00ed \u0159ad\u011b bychom se m\u011bli zam\u011b\u0159it na slo\u017een\u00ed tuku a zjistit, zda v&nbsp;n\u011bm p\u0159eva\u017euj\u00ed mastn\u00e9 kyseliny, kter\u00e9 jsou pro na\u0161e zdrav\u00ed v\u00fdhodn\u011bj\u0161\u00ed, \u010di ty, kter\u00e9 bychom m\u011bli omezovat. D\u00e1le je t\u0159eba rozhodnout, k&nbsp;jak\u00fdm kuchy\u0148sk\u00fdm \u00faprav\u00e1m budeme tuk pou\u017e\u00edvat, zda ve studen\u00e9 nebo tepl\u00e9 kuchyni, a tud\u00ed\u017e jestli je t\u0159eba zaj\u00edmat se o&nbsp;jeho tepelnou stabilitu. A v&nbsp;neposledn\u00ed \u0159ad\u011b je d\u016fle\u017eit\u00e9, co&nbsp;se o dan\u00e9m produktu do\u010dteme na obale a kolik za n\u011bj zaplat\u00edme. Pro skute\u010dn\u00e9 objektivn\u00ed posouzen\u00ed vhodn\u00e9ho tuku bychom m\u011bli vz\u00edt v&nbsp;potaz t\u011bchto p\u011bt krit\u00e9ri\u00ed:<\/p>\n\n\n\n<ul><li><strong>Slo\u017een\u00ed mastn\u00fdch kyselin<\/strong>\u2013 jak\u00fd pod\u00edl v&nbsp;testovan\u00e9m tuku tvo\u0159\u00ed rizikov\u00e9 nasycen\u00e9 mastn\u00e9 kyseliny (SFA) a transmastn\u00e9 kyseliny (TFA), jak jsou zastoupeny p\u0159\u00edzniv\u011b p\u016fsob\u00edc\u00ed mononenasycen\u00e9 mastn\u00e9 kyseliny (MUFA) a v\u00edcenenasycen\u00e9 mastn\u00e9 kyseliny (PUFA, zejm\u00e9na n-3). Slo\u017een\u00ed tuku by&nbsp;m\u011blo b\u00fdt nejd\u016fle\u017eit\u011bj\u0161\u00edm krit\u00e9riem p\u0159i jeho v\u00fdb\u011bru.<\/li><li><strong>Variabilita v&nbsp;kuchy\u0148sk\u00e9m vyu\u017eit\u00ed<\/strong>\u2013 zda m\u00e1 testovan\u00fd tuk vysokou tepelnou stabilitu a tud\u00ed\u017e je&nbsp;vhodn\u00fd pro pou\u017eit\u00ed v&nbsp;tepl\u00e9 kuchyni, zda je vzhledem ke sv\u00e9 chuti a konzistenci vhodn\u00fd pro&nbsp;pou\u017eit\u00ed ve studen\u00e9 kuchyni nebo zda se hod\u00ed z\u00e1rove\u0148 pro studen\u00e9 i tepl\u00e9 \u00fapravy pokrm\u016f. Je&nbsp;to druh\u00e9 nejd\u016fle\u017eit\u011bj\u0161\u00ed krit\u00e9rium, kter\u00e9mu bychom m\u011bli p\u0159i v\u00fdb\u011bru tuku v\u011bnovat pozornost.<\/li><li><strong>Peroxidov\u00e9 \u010d\u00edslo<\/strong>\u2013 ukazuje na mno\u017estv\u00ed peroxidov\u011b v\u00e1zan\u00e9ho kysl\u00edku v tuku. \u010c\u00edm je hodnota vy\u0161\u0161\u00ed, t\u00edm je tuk \u017eluklej\u0161\u00ed, p\u0159i\u010dem\u017e vyhl\u00e1\u0161kou jsou stanoven\u00e9 maxim\u00e1ln\u00ed limity hodnot.<\/li><li><strong>Informace na obalech<\/strong>\u2013 zda jsou uvedeny povinn\u00e9 informace (n\u00e1zev v\u00fdrobce\/prod\u00e1vaj\u00edc\u00edho, n\u00e1zev potraviny, \u00fadaje o mno\u017estv\u00ed, slo\u017een\u00ed, datum pou\u017eitelnosti), jak\u00fd je rozsah dal\u0161\u00edch \u00fadaj\u016f, jejich p\u0159ehlednost, objektivnost a srozumitelnost.<\/li><li><strong>Cena&nbsp;<\/strong>\u2013 st\u00e1le pat\u0159\u00ed k&nbsp;rozhoduj\u00edc\u00edm faktor\u016fm ovliv\u0148uj\u00edc\u00edm v\u00fdb\u011br potravin, proto byla zahrnuta mezi hodnot\u00edc\u00ed krit\u00e9ria.<\/li><\/ul>\n\n\n\n<p><strong>Jak\u00e9 tuky jsme hodnotili?<\/strong><\/p>\n\n\n\n<p>Do hodnocen\u00ed jsme za\u0159adili tuky a oleje, kter\u00e9 \u010de\u0161t\u00ed spot\u0159ebitel\u00e9 pou\u017e\u00edvaj\u00ed nej\u010dast\u011bji a kter\u00e9 se v&nbsp;nejv\u011bt\u0161\u00ed m\u00ed\u0159e vyskytuj\u00ed v&nbsp;nab\u00eddce supermarket\u016f. Pozornost jsme zam\u011b\u0159ili i na druhy, kter\u00e9 jsou v&nbsp;odborn\u00fdch kruz\u00edch i mezi \u0161irokou ve\u0159ejnost\u00ed v&nbsp;posledn\u00ed dob\u011b hojn\u011b diskutov\u00e1ny. Produkty k&nbsp;testov\u00e1n\u00ed jsme nakoupili v&nbsp;b\u011b\u017en\u00e9 s\u00edti supermarket\u016f a m\u00e9n\u011b obvykl\u00e9 druhy jsme obstarali prost\u0159ednictv\u00edm internetov\u00fdch obchod\u016f. P\u0159i v\u00fdb\u011bru jsme se vyh\u00fdbali priv\u00e1tn\u00edm zna\u010dk\u00e1m supermarket\u016f a produkt\u016fm v&nbsp;akci \u010di ve slev\u011b.<\/p>\n\n\n\n<p><strong>Do hodnocen\u00ed jsme za\u0159adili tyto produkty:<\/strong><\/p>\n\n\n\n<ul><li>\u0160kva\u0159en\u00e9 s\u00e1dlo<\/li><li>Vep\u0159ov\u00e9 s\u00e1dlo<\/li><li>P\u0159epu\u0161t\u011bn\u00e9 m\u00e1slo ghee<\/li><li>Palmov\u00fd olej<\/li><li>Kokosov\u00fd olej<\/li><li>Olivov\u00fd olej rafinovan\u00fd<\/li><li>Olivov\u00fd olej extra panensk\u00fd<\/li><li>Slune\u010dnicov\u00fd olej<\/li><li>S\u00f3jov\u00fd olej bio<\/li><li>\u0158epkov\u00fd olej rafinovan\u00fd<\/li><li>\u0158epkov\u00fd olej za studena listovan\u00fd<\/li><\/ul>\n\n\n\n<p><strong>Jakou metodiku hodnocen\u00ed jsme pou\u017eili?<\/strong><\/p>\n\n\n\n<p>Pro v\u0161echna hodnot\u00edc\u00ed krit\u00e9ria jsme vytvo\u0159ili \u0161k\u00e1lu od jedn\u00e9 do p\u011bti a jednotliv\u00e9 tuky a oleje jsme ozn\u00e1mkovali jako ve \u0161kole. Ka\u017ed\u00e9 krit\u00e9rium m\u011blo podle sv\u00e9 d\u016fle\u017eitosti p\u0159id\u011blenou odpov\u00eddaj\u00edc\u00ed prioritu. Propo\u010dtem p\u0159id\u011blen\u00e9 zn\u00e1mky a priority krit\u00e9ria jsme spo\u010d\u00edtali v\u00fdslednou zn\u00e1mku a sestavili \u017eeb\u0159\u00ed\u010dek hodnocen\u00fdch vzork\u016f.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"661\" src=\"https:\/\/www.olejnadzlato.cz\/wp-content\/uploads\/2019\/12\/image-1024x661.png\" alt=\"\" class=\"wp-image-659\" srcset=\"https:\/\/www.olejnadzlato.cz\/wp-content\/uploads\/2019\/12\/image-980x551.png 980w, https:\/\/www.olejnadzlato.cz\/wp-content\/uploads\/2019\/12\/image-480x270.png 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/figure>\n\n\n\n<p>Podle t\u00e9to metodiky je mo\u017en\u00e9 zhodnotit jak\u00fdkoli jin\u00fd olej a posoudit jeho vhodnost k&nbsp;n\u00e1kupu a&nbsp;n\u00e1sledn\u00e9mu pou\u017eit\u00ed.<\/p>\n\n\n\n<p><strong>Jak dopadly hodnocen\u00e9 vzorky?<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"450\" src=\"https:\/\/www.olejnadzlato.cz\/wp-content\/uploads\/2019\/12\/image-1-1024x450.png\" alt=\"\" class=\"wp-image-660\" srcset=\"https:\/\/www.olejnadzlato.cz\/wp-content\/uploads\/2019\/12\/image-1-980x430.png 980w, https:\/\/www.olejnadzlato.cz\/wp-content\/uploads\/2019\/12\/image-1-480x211.png 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/figure>\n\n\n\n<p><strong>Z\u00e1v\u011br<\/strong><\/p>\n\n\n\n<p>Na posledn\u00edm m\u00edst\u011b skon\u010dilo a nejhor\u0161\u00ed zn\u00e1mkou bylo ohodnoceno&nbsp;<strong>p\u0159epu\u0161t\u011bn\u00e9 m\u00e1slo ghee<\/strong>, na&nbsp;p\u0159edposledn\u00edm m\u00edst\u011b pak&nbsp;<strong>kokosov\u00fd olej<\/strong>. V obou tuc\u00edch p\u0159eva\u017euj\u00ed nasycen\u00e9 mastn\u00e9 kyseliny. U&nbsp;ghee je to t\u00e9m\u011b\u0159 68 %, u kokosov\u00e9ho oleje dokonce t\u00e9m\u011b\u0159 90 %. M\u00e1slo ghee obsahuje nav\u00edc 3,25 % TFA, co\u017e je nejv\u00edc ze v\u0161ech testovan\u00fdch tuk\u016f, a tak\u00e9 m\u00e1 vysok\u00fd obsah cholesterolu. Ani jejich kuchy\u0148sk\u00e9 vyu\u017eit\u00ed nen\u00ed v\u0161estrann\u00e9, oba tuky se pou\u017e\u00edvaj\u00ed v\u00fdhradn\u011b v&nbsp;tepl\u00e9 kuchyni, d\u00edky jejich dobr\u00e9 tepeln\u00e9 stabilit\u011b. V\u00fdslednou zn\u00e1mku obou tuk\u016f zhor\u0161ovala i jejich vysok\u00e1 cena, u ghee nav\u00edc zav\u00e1d\u011bj\u00edc\u00ed informace na obale.<\/p>\n\n\n\n<p>Sedm\u00e9 a\u017e dev\u00e1t\u00e9 m\u00edsto zauj\u00edmaj\u00ed zbyl\u00ed z\u00e1stupci \u017eivo\u010di\u0161n\u00fdch tuk\u016f,&nbsp;<strong>\u0161kva\u0159en\u00e9 s\u00e1dlo<\/strong> a <strong>vep\u0159ov\u00e9 s\u00e1dlo<\/strong>, a&nbsp;d\u00e1le pak&nbsp;<strong>palmov\u00fd olej<\/strong>. Slo\u017een\u00ed mastn\u00fdch kyselin t\u011bchto vzork\u016f nebylo \u00fapln\u011b nejhor\u0161\u00ed, ale i tak je ve&nbsp;v\u0161ech t\u011bchto tuc\u00edch v\u00edce ne\u017e 40 % SFA, PUFA oproti tomu tvo\u0159\u00ed pouze od 10,66 do 13,29 %. S\u00e1dlo dopadlo l\u00e9pe s&nbsp;ohledem na variabilitu vyu\u017eit\u00ed v&nbsp;kuchyni (je mo\u017en\u00e9 ho pou\u017e\u00edt i ve studen\u00e9 kuchyni), palmov\u00fd olej se vyu\u017e\u00edv\u00e1 v\u00fdhradn\u011b na tepelnou \u00fapravu potravin, zejm\u00e9na p\u0159i vy\u0161\u0161\u00edch teplot\u00e1ch. V&nbsp;jeho prosp\u011bch v\u0161ak hovo\u0159\u00ed cena, kter\u00e1 nen\u00ed oproti s\u00e1dlu tak vysok\u00e1.<\/p>\n\n\n\n<p>\u010ctvrt\u00e1 a\u017e \u0161est\u00e1 p\u0159\u00ed\u010dka p\u0159ipad\u00e1 na&nbsp;<strong>s\u00f3jov\u00fd olej bio<\/strong>,&nbsp;<strong>olivov\u00fd olej rafinovan\u00fd<\/strong>a&nbsp;<strong>olivov\u00fd olej extra panensk\u00fd<\/strong>. Jedn\u00e1 se o v\u00fd\u017eivov\u011b zaj\u00edmav\u011bj\u0161\u00ed tuky ne\u017e v\u00fd\u0161e jmenovan\u00e9. Obsah SFA je pouze od 15,45 do&nbsp;16,21 %, s\u00f3jov\u00fd olej je hodnocen\u00fd l\u00e9pe d\u00edky vy\u0161\u0161\u00edmu obsahu PUFA (v\u00edce ne\u017e 58 %) a pom\u011brn\u011b vysok\u00e9mu obsahu n-3 mastn\u00fdch kyselin, kter\u00fdch je v&nbsp;tomto oleji v\u00edce ne\u017e 7 %. V\u00fdhodou olivov\u00fdch olej\u016f je zase v\u011bt\u0161\u00ed variabilita v&nbsp;kuchy\u0148sk\u00e9m vyu\u017eit\u00ed. Jejich pou\u017eit\u00ed ve studen\u00e9 kuchyni je v\u0161eobecn\u011b zn\u00e1m\u00e9, ale d\u00edky vy\u0161\u0161\u00edmu procentu MUFA (v\u00edce ne\u017e 76 %) jsou tak\u00e9 dob\u0159e tepeln\u011b stabiln\u00ed, a mohou se&nbsp;proto vyu\u017e\u00edvat p\u0159i tepeln\u00e9 \u00faprav\u011b pokrm\u016f. Nev\u00fdhodou v\u0161ech t\u011bchto olej\u016f je jejich vysok\u00e1 cena, kter\u00e1 \u010din\u00ed v\u00edce ne\u017e 279 K\u010d za litr, v&nbsp;p\u0159\u00edpad\u011b extra panensk\u00e9ho olivov\u00e9ho oleje dokonce v\u00edce ne\u017e 370 K\u010d. V\u00fdhodou olivov\u00fdch olej\u016f jsou velmi detailn\u00ed informace na obalu.<\/p>\n\n\n\n<p>Na t\u0159et\u00ed p\u0159\u00ed\u010dce se um\u00edstil&nbsp;<strong>slune\u010dnicov\u00fd olej<\/strong>. Z&nbsp;v\u00fd\u017eivov\u00e9ho pohledu je pozitivn\u00ed n\u00edzk\u00fd obsah SFA (11,36&nbsp;%) a pom\u011brn\u011b vysok\u00fd obsah PUFA (57,61 %). Ty jsou v\u0161ak tvo\u0159eny p\u0159ev\u00e1\u017en\u011b n-6 masn\u00fdmi kyselinami, z&nbsp;v\u00fd\u017eivov\u00e9ho hlediska m\u00e9n\u011b v\u00fdhodn\u00fdmi ne\u017e n-3, kter\u00e9 ve slune\u010dnicov\u00e9m oleji prakticky nenajdeme. Variabilita pro kuchy\u0148sk\u00e9 vyu\u017eit\u00ed je pom\u011brn\u011b \u00fazk\u00e1. D\u00edky vysok\u00e9mu obsahu PUFA m\u00e1 tento olej ni\u017e\u0161\u00ed tepelnou stabilitu, proto by m\u011bl b\u00fdt vyu\u017e\u00edv\u00e1n p\u0159edev\u0161\u00edm ve studen\u00e9 kuchyni, p\u0159\u00edpadn\u011b ke krat\u0161\u00edm oh\u0159ev\u016fm p\u0159i ne p\u0159\u00edli\u0161 vysok\u00fdch teplot\u00e1ch. Ve prosp\u011bch slune\u010dnicov\u00e9ho oleje ale hovo\u0159\u00ed jeho pr\u016fm\u011brn\u00e1 cena a&nbsp;v&nbsp;p\u0159\u00edpad\u011b n\u00e1mi&nbsp;testovan\u00e9ho v\u00fdrobku i rozsah a zpracov\u00e1n\u00ed informac\u00ed na obalu.<\/p>\n\n\n\n<p>Druh\u00e9 m\u00edsto obsadil&nbsp;<strong>\u0159epkov\u00fd olej za studena lisovan\u00fd<\/strong>. V\u00edt\u011bzem se stal&nbsp;<strong>\u0159epkov\u00fd olej rafinovan\u00fd<\/strong>. Z&nbsp;v\u00fd\u017eivov\u00e9ho hlediska se jedn\u00e1 o oleje s&nbsp;jednozna\u010dn\u011b nejv\u00fdhodn\u011bj\u0161\u00edm slo\u017een\u00edm. Maj\u00ed velmi n\u00edzk\u00fd obsah SFA (necel\u00fdch 8 %), obsah PUFA sice nen\u00ed tak vysok\u00fd (okolo 27 %), ale obsah prosp\u011b\u0161n\u00fdch a&nbsp;v&nbsp;na\u0161\u00ed strav\u011b m\u00e1lo zastoupen\u00fdch n-3 mastn\u00fdch kyselin \u010din\u00ed v&nbsp;\u0159epkov\u00fdch olej\u00edch v\u00edce ne\u017e 7,5 %. D\u00edky vy\u0161\u0161\u00edmu obsahu MUFA (okolo 66 %) maj\u00ed velice dobrou tepelnou stabilitu, a proto nach\u00e1z\u00ed velmi \u0161irok\u00e9 uplatn\u011bn\u00ed v&nbsp;tepl\u00e9 i studen\u00e9 kuchyni. Nav\u00edc maj\u00ed neutr\u00e1ln\u00ed chu\u0165, jejich vyu\u017eit\u00ed tak nen\u00ed prakticky ni\u010d\u00edm limitov\u00e1no. V&nbsp;neprosp\u011bch \u0159epkov\u00e9ho oleje za studena lisovan\u00e9ho hovo\u0159\u00ed pouze jeho vysok\u00e1 cena (89&nbsp;K\u010d za litr) a u testovan\u00e9ho v\u00fdrobku absence d\u016fle\u017eit\u00fdch informac\u00ed na obalu. Cena v\u00edt\u011bzn\u00e9ho \u0159epkov\u00e9ho oleje rafinovan\u00e9ho byla nejni\u017e\u0161\u00ed, m\u00e9n\u011b ne\u017e 50 K\u010d za litr.<a href=\"http:\/\/www.olejnadzlato.cz\/wp-content\/gallery\/test\/ghee.jpg\"><\/a><a href=\"http:\/\/www.olejnadzlato.cz\/wp-content\/gallery\/test\/kokosovy_tuk.jpg\"><\/a><a href=\"http:\/\/www.olejnadzlato.cz\/wp-content\/gallery\/test\/olivovy_olej-rafinovany.jpg\"><\/a><a href=\"http:\/\/www.olejnadzlato.cz\/wp-content\/gallery\/test\/olivovy_olej_panensky.jpg\"><\/a><a href=\"http:\/\/www.olejnadzlato.cz\/wp-content\/gallery\/test\/palmovy_olej.jpg\"><\/a><a href=\"http:\/\/www.olejnadzlato.cz\/wp-content\/gallery\/test\/repkovy_olej_rafinovany.jpg\"><\/a><a href=\"http:\/\/www.olejnadzlato.cz\/wp-content\/gallery\/test\/repkovy_olej_za_studena_lisovany.jpg\"><\/a><a href=\"http:\/\/www.olejnadzlato.cz\/wp-content\/gallery\/test\/sadlo-1.jpg\"><\/a><a href=\"http:\/\/www.olejnadzlato.cz\/wp-content\/gallery\/test\/sadlo-2.jpg\"><\/a><a href=\"http:\/\/www.olejnadzlato.cz\/wp-content\/gallery\/test\/slunecnicovy_olej.jpg\"><\/a><a href=\"http:\/\/www.olejnadzlato.cz\/wp-content\/gallery\/test\/sojovy_olej.jpg\"><\/a><\/p>\n\n\n\n<p><em>V\u00fd\u017eivov\u00e1 doporu\u010den\u00ed pro obyvatelstvo \u010cR, SPV 2012<\/em><\/p>\n\n\n\n<p><em>Rosqvist F1, Iggman D, Kullberg J, Jonathan Cedernaes J, Johansson HE, Larsson A, Johansson L, Ahlstr\u00f6m H, Arner P, Dahlman I, Ris\u00e9rus U. Overfeeding Polyunsaturated and Saturated Fat Causes Distinct Effects on Liver and Visceral Fat Accumulation in Humans. Diabetes. 2014<\/em><\/p>\n\n\n\n<p><em>Mozaffarian D1, Micha R, Wallace S. Effects on coronary heart disease of increasing polyunsaturated fat in place of saturated fat: a systematic review and meta-analysis of randomized controlled trials. PLoS Med. 2010<\/em><\/p>\n\n\n\n<p><em>Hooper L1, Summerbell CD, Thompson R, Sills D, Roberts FG, Moore HJ, Davey Smith G Reduced or modified dietary fat for preventing cardiovascular disease. Cochrane Database Syst Rev. 2012&nbsp;<\/em><\/p>\n\n\n\n<p><em>Palazhy S1, Kamath P, Rajesh PC, Vaidyanathan K, Nair SK, Vasudevan DM.<\/em><\/p>\n\n\n\n<p><em>Composition of plasma and atheromatous plaque among coronary artery disease subjects consuming coconut oil or sunflower oil as the cooking medium. J Am Coll Nutr. 2012: 392-6.&nbsp;<\/em><\/p>\n\n\n\n<p><em>Paalanen L1, Pr\u00e4tt\u00e4l\u00e4 R, Laatikainen T. Contribution of education level and dairy fat sources to serum cholesterol in Russian and Finnish Karelia: results from four cross-sectional risk factor surveys in 1992-2007. BMC Public Health. 2012<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pro\u010d je nutn\u00e9 zaj\u00edmat se o slo\u017een\u00ed tuk\u016f? Spolu se sacharidy a b\u00edlkovinami pat\u0159\u00ed tuky k&nbsp;z\u00e1kladn\u00edm \u017eivin\u00e1m, kter\u00e9 jsou pro na\u0161e zdrav\u00ed nezbytn\u011b d\u016fle\u017eit\u00e9. Tuky maj\u00ed \u0159adu d\u016fle\u017eit\u00fdch funkc\u00ed \u2013 jsou zdrojem energie, nositeli vitamin\u016f rozpustn\u00fdch v&nbsp;tuc\u00edch, sou\u010d\u00e1st\u00ed hormon\u016f, pod\u00edl\u00ed se na termoregulaci a funguj\u00ed jako mechanick\u00e1 ochrana org\u00e1n\u016f. K&nbsp;tomu, aby tuky spr\u00e1vn\u011b plnily svoji [&hellip;]<\/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":[3],"tags":[],"_links":{"self":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/658"}],"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=658"}],"version-history":[{"count":2,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/658\/revisions"}],"predecessor-version":[{"id":668,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/658\/revisions\/668"}],"wp:attachment":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=658"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=658"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=658"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}