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近年来,随着高血压、冠心病、高血脂发病率的逐渐增高,许多中老年人望“肝”兴叹。尤其是患有前述疾病的人更是谈肝色变,怕吃肝引起胆固醇升高。其实,只要适量、合理食用猪肝、羊肝,并科学烹制,不仅不会升高胆固醇,反而还可以获取充足的维生素A。误区一:会升高胆固醇猪肝含胆固醇高是不争的事实,每100克猪肝含胆固醇量达368毫克,超过中国营养学会推荐每日300毫克的摄取量。但是,食物中的胆固醇必须与饱和脂肪酸协同起来影响血脂。一是饱和脂肪酸有促进胆固醇吸收的作用,
In recent years, with the gradual increase of the incidence of hypertension, coronary heart disease and hyperlipidemia, many middle-aged and elderly people are disappointed. Especially those who suffer from the aforementioned diseases are talking about liver discoloration, fear of eating liver caused by elevated cholesterol. In fact, as long as the proper amount, a reasonable consumption of pig liver, sheep liver, and scientific cooking, not only does not raise cholesterol, but also can get enough vitamin A. Misunderstanding one: will raise cholesterol High cholesterol is an indisputable fact that every 100 grams of pig liver contains 368 mg of cholesterol, more than the Chinese Society of Nutrition recommended 300 mg daily intake. However, cholesterol in foods must work with saturated fatty acids to affect blood lipids. First, saturated fatty acids have the effect of promoting cholesterol absorption,