吃油多样化更利于健康,但具体怎么做呢?大连市中心医院营养科主任王兴国告诉记者,家中要常备以下3类油,经常换着吃。第一类是富含亚油酸的油脂,包括大豆油、玉米油、花生油、葵花籽油、小麦胚芽油等。这些油脂中亚油酸占绝对优势,含量达40%~70%。亚油酸是人体必需的脂肪酸之一,它比较怕热,因此适合做炖煮菜,用来炒菜时要避免冒油烟。 Diversification of eating more conducive to health, but specifically how to do it? Dalian Central Hospital Nutrition Director Wang Xingguo told reporters at home to keep the following three types of oil, often for food. The first category is rich in linoleic acid fats, including soybean oil, corn oil, peanut oil, sunflower oil, wheat germ oil. Linoleic acid in these oils accounted for the absolute advantage, the content of 40% to 70%. Linoleic acid is one of the essential fatty acids of the human body, it is more afraid of heat, it is suitable for stew cooking, when used to cooking to avoid fumes.