Cooking oil with high antioxidant power is the key to a healthy heart, say experts
Dr Shashank Joshi
By Vikas Vaidya
Eminent Endocrinologists, Cardiologists and Diet Experts at the third National Health Writers and Editors Convention organized by HEAL Foundation, stressed on the importance of high potency of antioxidants in cooking oil, and identified it as an imperative approach to prevent heart diseases.
They agreed that cooking oil with high potency of antioxidants help scavenge free radicals. And this scavenging process helps reduce Cardio Vascular Disease (CVD) risk.
“The rising incidence of heart diseases in the country calls for immediate action,” distinguished cardiologist Dr. Brian Pinto said. “I strongly believe that edible oils with high antioxidant power could be an excellent preventive approach, especially considering the high consumption of edible oils in the country, it would help in tackling the problem at its root,” he added.
Primarily antioxidants are required by the body to scavenge and neutralize free radicals. Free radicals are harmful agents which are generated by any oxidative process including metabolism in the body and have damaging effect on various cells especially the heart, thus, increasing the risk of CVD. Antioxidants absorb free radicals hence reducing cell damage which in turn helps prevent and control heart diseases.
This is important considering the fact that in India 10% of the population is affected by CVDs and according to WHO; heart diseases will be the single ‘greatest killer’ in India by 2015. Talking about the widespread damage inflicted by free radicals, noted endocrinologists, Dr. Shashank Joshi said “Environmental factors like air pollution, ioninzing radiation and cigarette smoke induce the formation of free radicals in the body. Hence, Antioxidants help in scavenging and nullifying the effect of free radicals which cause a host of degenerative diseases like CVD, diabetes, cancer, etc”. Thus, it is critical to include external sources of antioxidants in your diet so as to help reduce the damage caused by free radicals.
While it is necessary to ensure the right quantity of oil while cooking; it is more critical to choose the right quality of oil. Hence, it is very important to choose a cooking oil with the highest antioxidant power so as to maximise the benefit of antioxidants in the body. Antioxidants in turn help minimize the risk of CVD.
Anti-oxidants also help maintain the stability of cooking oils. Talking about the criticality of stability of cooking oil Dr. Shashank Joshi said “In Indian cooking conditions the quality of the oil is severely damaged due to the formation of free radicals. Antioxidants thus can be valuable additions to improve oil health. The potency of antioxidants used for fortifying the oil will also help in maintaining the on- shelf quality of the oil and prevent the formation of free radicals. Thus, making cooking oils heart friendly “.
Blended oils fortified with antioxidants are found to be more effective, since they give the goodness of two oils in one, thus giving the body, benefits of a broader range of antioxidants. A broader range of antioxidants are more effective in countering free radicals than antioxidants of a single kind usually found in single seed oils.
“Since the antioxidant constituents of oils vary, blending is immensely beneficial in covering the entire range of antioxidants required to ensure scavenging of free radicals. In fact, to achieve adequate intake of all fatty acids, National Institute of Nutrition (NIN) also recommends blending two or more vegetable oils,” said Ms. Niti Desai, Consultant Nutritionist, Mumbai.
Oxidization processes which occur at three levels; while storage of oil, while cooking and in the body leads to the formation of harmful free radicals. Thus, it is important to choose cooking oil that has high antioxidant power which fights free radicals at all the three levels. Ensuring that your cooking oil has the highest antioxidant power will help in the prevention of cardiovascular diseases and hence give your family’s heart the care it deserves.
They agreed that cooking oil with high potency of antioxidants help scavenge free radicals. And this scavenging process helps reduce Cardio Vascular Disease (CVD) risk.
“The rising incidence of heart diseases in the country calls for immediate action,” distinguished cardiologist Dr. Brian Pinto said. “I strongly believe that edible oils with high antioxidant power could be an excellent preventive approach, especially considering the high consumption of edible oils in the country, it would help in tackling the problem at its root,” he added.
Primarily antioxidants are required by the body to scavenge and neutralize free radicals. Free radicals are harmful agents which are generated by any oxidative process including metabolism in the body and have damaging effect on various cells especially the heart, thus, increasing the risk of CVD. Antioxidants absorb free radicals hence reducing cell damage which in turn helps prevent and control heart diseases.
This is important considering the fact that in India 10% of the population is affected by CVDs and according to WHO; heart diseases will be the single ‘greatest killer’ in India by 2015. Talking about the widespread damage inflicted by free radicals, noted endocrinologists, Dr. Shashank Joshi said “Environmental factors like air pollution, ioninzing radiation and cigarette smoke induce the formation of free radicals in the body. Hence, Antioxidants help in scavenging and nullifying the effect of free radicals which cause a host of degenerative diseases like CVD, diabetes, cancer, etc”. Thus, it is critical to include external sources of antioxidants in your diet so as to help reduce the damage caused by free radicals.
While it is necessary to ensure the right quantity of oil while cooking; it is more critical to choose the right quality of oil. Hence, it is very important to choose a cooking oil with the highest antioxidant power so as to maximise the benefit of antioxidants in the body. Antioxidants in turn help minimize the risk of CVD.
Anti-oxidants also help maintain the stability of cooking oils. Talking about the criticality of stability of cooking oil Dr. Shashank Joshi said “In Indian cooking conditions the quality of the oil is severely damaged due to the formation of free radicals. Antioxidants thus can be valuable additions to improve oil health. The potency of antioxidants used for fortifying the oil will also help in maintaining the on- shelf quality of the oil and prevent the formation of free radicals. Thus, making cooking oils heart friendly “.
Blended oils fortified with antioxidants are found to be more effective, since they give the goodness of two oils in one, thus giving the body, benefits of a broader range of antioxidants. A broader range of antioxidants are more effective in countering free radicals than antioxidants of a single kind usually found in single seed oils.
“Since the antioxidant constituents of oils vary, blending is immensely beneficial in covering the entire range of antioxidants required to ensure scavenging of free radicals. In fact, to achieve adequate intake of all fatty acids, National Institute of Nutrition (NIN) also recommends blending two or more vegetable oils,” said Ms. Niti Desai, Consultant Nutritionist, Mumbai.
Oxidization processes which occur at three levels; while storage of oil, while cooking and in the body leads to the formation of harmful free radicals. Thus, it is important to choose cooking oil that has high antioxidant power which fights free radicals at all the three levels. Ensuring that your cooking oil has the highest antioxidant power will help in the prevention of cardiovascular diseases and hence give your family’s heart the care it deserves.
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