|Not all fats are created equal and lard and hydrogenated vegetable oils are not on the top-list of "healthy fat choices".|
In contrast to said even more dreaded partially hydrogenized vegetable fats, which contains a whopping 13.2g of transfats per 100g, lard is yet mostly trans-fat free. That's a good thing, right? After all, high trans-fat intakes have been associated with increased inflammation and cardiovascular disease (Hu. 1997; Lopez-Garcia. 2005. Now, while experimental evidence confirming negative effects in humans is non-existent, negative effects have also been observed in controlled animal experiments. It is thus more than reasonable to assume that of two of the most commonly used fat sources for cooking, i.e. lard and hydrogenated vegetable-shortenings, the former, the trans-fat free 100% "natural" fat source should be the healthier one.
|Figure 1: Fatty acid content (g) of the three test diets (Kubant. 2015)|
|Figure 2: Body weight and fat gain over 12 weeks on control (low fat) or high fat diets w/ lard (HLF) or hydrogenated vegetable oils (HVF) as main fat sources (Kubant. 2015).|
|Figure 3: Markers of glucose metabolism at the end of the study (data expressed relative to control | Kubant. 2015)|
- Hu, Frank B., et al. "Dietary fat intake and the risk of coronary heart disease in women." New England Journal of Medicine 337.21 (1997): 1491-1499.
- Kavanagh, Kylie, et al. "Trans fat diet induces abdominal obesity and changes in insulin sensitivity in monkeys." Obesity 15.7 (2007): 1675-1684.
- Kubant, R., et al. "A comparison of effects of lard and hydrogenated vegetable shortening on the development of high-fat diet-induced obesity in rats." Nutrition & Diabetes 5.12 (2015): e188.
- Lopez-Garcia, Esther, et al. "Consumption of trans fatty acids is related to plasma biomarkers of inflammation and endothelial dysfunction." The Journal of nutrition 135.3 (2005): 562-566.
- Ochiai, Masaru, et al. "Effects of dietary trans fatty acids on fat accumulation and metabolic rate in rat." Journal of oleo science 62.2 (2013): 57-64.