Consumers are popularly using edible oils processed mainly from palm, soy and sesame oil and added oil extracts taken from sunflower seeds, peanut and coconut. However, up to 90 per cent of these materials are imported, resulting in relatively high product prices. The introduction of Ranee high-grade cooking oil (purely extracted from fish oil) has provided another choice of edible oil at an affordable price for consumers.
Interesting product for every family
In a bid to enrich the range of cooking oils on the market and utilise available domestic raw materials, at the end of 2013, Sao Mai Group (ASM) successfully pioneered to produce Ranee-branded premium fish oil completely extracted from tra and basa fish (pangasius), a valuable nutrition source from the Mekong Delta River. The fish oil factory is furnished with modern technologies and equipment imported from Europe and all products meet FSSC international food safety standards. While fishy smell is removed, natural nutrients like Omega 3, Omega 6, Omega 8 and Vitamins A and E are maintained in Ranee fish oil.
Giving an objective remark of oil benefits to human health, Dr Truong Tuyet Mai from the National Institute of Nutrition, said we embarked on an independent research on Ranee cooking oil. According to analytic results, Ranee premium cooking oil primarily contains lipid (99.9 g out of 100 g). In 100 mg of fish oil, saturated fatty acid accounts for 34 mg and unsaturated fatty acid makes up 64 mg. Particularly, Omega 3, Omega 6, Omega 9 account for 1.6 mg, 16 mg and 45 mg, respectively while DHA and EPA account for 0.07 mg and 0.26 mg, respectively. In addition, Ranee oil contains Vitamin E (11.08 mg/100 g) and calcium (5.6 mg/kg). According to general nutritional surveys, a Vietnamese person consumes 5.8 - 10.4 gram of oil a day. According to a separate survey, Ranee oil supplies approximately 3-5 mg of DHA and 15-18 mg of EPA in a daily ration. These are important substances according to the World Health Organisation (total fat in the diet should be from 15 per cent to 30 per cent of energy). Thus, oil is recommended for regular consumption.
Disease prevention and cure
She added that oil extracted from fatty tissues of oily fish contains unsaturated fatty acids such as Omega-3 eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA). Omega 3 is an essential fatty acid for metabolism but human body cannot synthesise it and but must take it from foods. Scientists demonstrated that unsaturated fatty acids have multiple effects on human health and support prevention of cardiovascular diseases such as arrhythmia, ventricular fibrillation, blood clot and blood pressure. Besides, they are good for the nervous system, eyes and immune system. If fish oil is refined into cooking oil for everyday use, it will be likely an alternative for currently imported oil because only cooking oil contains EPA and DHA.
Concurring with the above analysis, Dr Nguyen Huu Duc, principal professor at the Ho Chi Minh City Medicine and Pharmacy University, said that vegetable oil produced from palm oil or coconut oil is helpful for cardiovascular system though, excessive abuse will however turn harmful to human health. Vegetable oil made from peanuts may cause anaphylaxis to those who are allergic to these nuts. Vitamin A and vitamin D are soluble in fish oil. These two vitamins are necessary for the body. Without enough vitamin A, kids may have their vision weakened or even blinded. Without sufficient vitamin D, women may suffer osteoporosis. Fatty acids like Omega 3 and Omega 6 function to prevent cardiovascular diseases such as atherosclerosis and stroke. According to studies, fatty acid elements help prevent the formation of bad fats, reduce triglyceride and cholesterol and improve heart health. These elements are found in fish oil, which is very healthy and not as harmful as lard and beef tallow.
In addition, according to medical experts, burdens of non-communicable chronic diseases such as arthritis, back pain, prostatitis and diabetes can be eased if patients practice in combination with an appropriate diet. Using cooking with biologically active substances is now considered a necessary nutritional solution today. The American Heart Association (AHA) issued a general recommendation that people with cardiovascular disease history should eat different kinds of fish at least two times a week. For those who have one of cardiovascular disease manifestations, AHA recommends the daily addition of 1g of EPA and DHA. Those who need to lower blood triglyceride are recommended to consume 2 - 4 g of EPA and DHA a day.
N. Q
Vietnamese
