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FAQ's
What is fat?
Like protein and carbohydrate, fat is a source of energy. Human body obtains fat by consuming meat, food from meat, and cooking oils.
Roles and benefits of fat?
is an energy source
helps absorption of fat soluble vitamins such as vitamin A, D, E, and K
protects organs inside the body
is a source of essential fatty acids, which are parts of cell membranes and are precursors of many important substances in the body.
Animal fat contains cholesterols which play major roles in the synthesis of pro-vitamin D, sex hormones, and bile.
What are the differences of each type of vegetable oils?
All kinds of vegetable oils have no cholesterol; however, their fatty acid profiles are different. Fatty acids are divided into 3 groups:
Saturated Fatty Acid (SFA) is found most in oils from animals and some vegetable oils such as coconut oil and palm oil.
Monounsaturated Fatty Acid (MUFA) is found most in olive oil, canola oil, and rice bran oil.
Polyunsaturated Fatty Acid (PUFA) is found most in sunflower oil, corn oil, and soybean oil.
Different fatty acid profiles result in different oil properties and different effects on health. It is found that saturated fatty acid increases blood cholesterol level. Monounsaturated fatty acid helps decrease bad cholesterol (LDL-C) while polyunsaturated fatty acid decreases both good cholesterol (HDL-C) and bad cholesterol (LDL-C).
What are the things to look at when choosing healthy cooking oils?
According to the "Thai Food Good Heart Project" by The Heart Foundation of Thailand under The Royal Patronage and Faculty of Public Health Mahidol University, to select vegetable oil that does not increase the risk of cardiovascular disease, the following factors must be considered:
1. Fatty Acid Profile
- The proportion of Saturated Fatty Acid (SFA) to Monounsaturated Fatty Acid (MUFA) equals 1 : 1.5-2
- Polyunsaturated fatty acid (PUFA) must be less than Monounsaturated Fatty Acid (MUFA)
2. Vitamin E
- The proportion of vitamin E in the oil must be more than 2mg./100g.
Rice Bran Oil is the first vegetable oil that is certified by the "Thai Food Good Heart Project".
What is trans-fatty acid?
Tran’s fatty acid is found in partially hydrogenated oils.
Hydrogenation is the process that makes an oil more solid resulting in longer fry-life for cooking oils and longer shelf-life in baked products.
Hydrogenated oils are used in shortening and margarine.
It is found that Tran’s fatty acid increases LDL Cholesterol and decreases HDL Cholesterol.
What are Free Radicals?
Free radicals can be formed when oxygen interacts with certain molecules. This action is called cell oxidation. Free radicals attack cells causing several diseases including cancer and cell degeneration.
There are several activities that could cause free radicals in the body such as consuming oxidized food, smoking, receiving some kind of rays, etc.
Antioxidants are substances that can safely interact with free radicals and act as shields in preventing free radicals from damaging cells. An important antioxidant is vitamin E, which is found in vegetable oils. In rice bran oil, there is another antioxidant called Oryzanol, which is more effective than vitamin E in fighting free radicals.
What is Oryzanol?
Oryzanol is a natural antioxidant that helps in reducing blood cholesterol level and fighting against free radicals. Oryzanol is found in different kinds of rice and corns. It is found most in rice bran and rice bran oil.
What part of rice is rice bran?
Rice bran is the thin layer of brown rice.
It is the most nutritious part of rice. Rice bran is high in vitamins and nutrients.
Is the cloudiness of refrigerated cooking oils associates with cholesterols?
All cooking oils contain saturated fatty acid. In low temperature, all of them can become cloudy, but at different time. Therefore oil cloudiness is irrelevant when selecting cooking oil that helps prevent cardiovascular disease. The attention should be paid on the higher MUFA when compared with PUFA and the vitamin E content of more than 2mg/100g.
