Molte persone usano la margarina o l’olio di semi per cucinare, pensando che siano più leggeri e salutari del burro, ma si sbagliano. I grassi vegetali contenuti in quei condimenti, infatti, contribuiscono ad aumentare il rischio di malattie cardiovascolari, restringendo i vasi sanguigni e abbassando i livelli di colesterolo buono, contrariamente a quello che si pensa, molto più dei grassi saturi contenuti nel burro e nella carne.
Il contrordine arriva da una ricerca olandese condotta dall’Università di Wageningen ed in seguito pubblicata sulla rivista scientifica Atherosclerosis, thrombosis and vascular biology. L’obiettivo del gruppo di ricercatori che si è occupato di questo studio era quello di determinare il ruolo giocato dalle scelte alimentari nella capacità di espansione dei vasi sanguigni, il cui spessore è molto ridotto nei pazienti affetti da malattie cardiovascolari. Per quattro settimane, 29 uomini e donne senza alcun problema di salute hanno seguito una dieta ricca di acidi grassi, come quelli contenuti nella margarina. In seguito, per altre quattro settimane, hanno invertito il regime alimentare, che era, questa volta, a base di grassi saturi. Nel primo caso, la capacità dei vasi sanguigni di dilatarsi è diminuita di un terzo rispetto al gruppo che condiva i suoi piatti con i grassi di origine animale. Oltretutto negli individui che avevano assunto grassi vegetali i livelli di colesterolo buono (Hdl) nel sangue sono diminuiti, riducendosi di un quinto.
Come ha commentato la dott.sa Nicole de Rose, nutrizionista che ha coordinato questo studio, durante le sue interviste per varie riviste scientifiche,
“Questo risultato potrebbe spiegare perché un’elevata assunzione di trigliceridi aumenta il rischio di malattie cardiovascolari. E’ meglio quindi prendere l’abitudine di utilizzare il burro in cucina. E’ preferibile tenere sotto controllo, al contrario, il consumo delle patatine fritte, di determinati dolci e anche dei crackers, e in generale di tutti gli alimenti molto ricchi di grassi vegetali”.
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