Relationship between fat and cardiovascular diseases: The total intake of fat, especially saturated fatty acids, is closely related to the level of cholesterol in blood, and the level of cholesterol is closely related to cardiovascular diseases. It is generally believed that saturated fatty acids can increase blood cholesterol, unsaturated fatty acids can reduce blood cholesterol, and polyunsaturated fatty acids can reduce blood cholesterol more effectively than monounsaturated fatty acids, which has antithrombotic effect and is a protective factor for the heart. Excessive fat intake can cause hyperlipidemia, atherosclerosis and ischemic heart disease, which has been confirmed by a large number of epidemiological investigations and pathological experiments. High fat in food will also lead to the increase of coagulation factors and the sharp increase of thrombin, which plays a catalytic role in the formation of infarction thrombus.

Among fats, animal fats contain more saturated fatty acids, which is not conducive to cardiovascular diseases; Vegetable oil contains a lot of unsaturated fatty acids, which is beneficial to cardiovascular system. Therefore, generally avoid eating or eating less animal fat to prevent and relieve heart disease.

According to the relevant data of epidemiological investigation, the influence of blood lipid on coronary heart disease is different between men and women: the risk effect of elevated serum cholesterol is not as high as that of men, which shows that women have better tolerance for elevated cholesterol than men. Elevated triglycerides may be the most dangerous factor for female coronary heart disease, while cholesterol in male patients is the most dangerous factor.

The new research found that a kind of "oxidized cholesterol" which is more malignant than ordinary cholesterol can accelerate the formation of fatty plaque in cardiovascular system, deposit on the arterial wall and adhere to it, which will cause atherosclerosis and make the artery inelastic, thus causing insufficient blood supply to the heart, myocardial ischemia, angina pectoris and myocardial infarction. Cholesterol in animal fat will be oxidized into "oxidized cholesterol" with the increase of temperature during heating, frying, frying and roasting. With the increase of age, the content of oxidized cholesterol in human blood vessels is getting higher and higher, and the harm is becoming more and more obvious. Therefore, we should change unscientific cooking methods and advocate cooking before stewing, steaming or cooking oil and water.

In vegetable oils such as peanut oil, cholesterol in blood can permeate and deposit on blood vessel walls, forming atherosclerotic plaques. Rapeseed oil contains more erucic acid, which can thicken the wall of the original artery and deposit myocardial fat under the action of enzymes in the body. Moreover, vegetable oil contains more N-6 unsaturated fatty acids, which will automatically oxidize to produce peroxides. If peroxide forms on the blood vessel wall, it will age the blood vessel and cause arteriosclerosis.