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Many people believe that pork fat is harmful to health and should be completely eliminated, but according to experts, this is a misconception.

For many years, pork fat has been "blamed" as the cause of obesity and cardiovascular disease, so many families have completely removed this type of fat from their diets. However, according to Associate Professor Dr. Nguyen Duy Thinh, former staff member of Hanoi University of Science and Technology, this view is incomplete and can affect health, especially in young children.

Associate Professor Thinh stated that both vegetable oil and pork fat are main sources of energy for the body, especially during a child's development. A diet lacking in fat puts children at risk of stunted growth, poor appetite, rickets, and frequent illnesses.

Pork fat is not only rich in vitamins B and D but also contains minerals that help the body absorb calcium better. In addition, lard participates in the formation of nerve cell membranes, protects blood vessel walls, and increases the absorption of vitamin A.

A balanced use of lard and cooking oil will help the body absorb nutrients better.

Meanwhile, although vegetable oil does not contain cholesterol and is rich in vitamins E and K, it is easily oxidized. Under the influence of high temperatures, the oil can be transformed, creating substances that are not beneficial to health. Conversely, lard is more stable when cooked at high temperatures and produces fewer carcinogens.

According to experts, both oil and fat should not be overused. Lard contains many saturated fatty acids; excessive use can lead to excess nutrients, which is not good for people with cardiovascular disease and stroke. Therefore, the correct way to use both types of fats is to combine both animal fats: animal fats from lard, butter, etc., and plant fats such as sesame oil, peanut oil, etc., to create a nutritional balance in the daily diet.

The National Institute of Nutrition also recommends that each gram of oil or fat provides an equivalent amount of energy (9 calories/gram). Combining the two types of fats will help the body absorb nutrients better. In particular, it is preferable to use lard when preparing fried dishes at high temperatures. Furthermore, reused cooking oil and fat should absolutely be avoided to prevent the accumulation of harmful substances.

Completely eliminating lard from meals is not only scientifically unfounded but can also lead to nutritional imbalances. Instead, consumers need to know how to use it appropriately to maximize benefits and minimize health risks.