August 16th， Sina Technology News — While many have traditionally believed that consuming lard is beneficial， recent research suggests otherwise.
In daily life， it’s common for people to favor cooking with lard， enjoy hot pot with beef tallow， or pan-sear steaks with butter. Indeed， animal-derived fats contribute to a delightful aroma， but excessive intake may have adverse health consequences.
A recent study emanating from Harvard University has uncovered a significant link: animal fats such as lard， beef tallow， and butter can suppress the function of immune cells and potentially accelerate tumor growth.
The research team from Harvard Medical School， publishing their findings in the journal “Nature Metabolism，” has indicated that diets high in animal fats， including lard， beef tallow， and butter， tend to weaken immune cell function and hasten tumor progression. In contrast， plant-based fats appear to preserve immune cell function， thereby maintaining their anti-tumor capabilities.
In essence， different types of fats exert varying influences on the speed at which tumors develop. Frequent consumption of animal fats (lard， beef tallow， butter) might contribute to accelerated tumor growth. Further investigation by the researchers revealed that animal fats can inhibit anti-tumor immunity through their metabolites， leading to faster tumor growth. Conversely， plant-based fats help preserve immune function and slow down tumor advancement.
Experts have offered guidance on healthy oil consumption， emphasizing five key principles:
1. Consume healthily and in moderation; complete avoidance of oil is not recommended.
2. Rotate between different types of plant oils for varied nutritional benefits.
3. When stir-frying frequently， opt for refined plant oils.
4. Control intake; aim for no more than 30 grams daily.
5. Avoid reusing oils that have been repeatedly fried.
