Should people with hypertension and dyslipidemia eat pork lard?
Pork lard is a popular animal fat used in cooking. However, does it provide essential nutrients, and is it suitable for people with high cholesterol, cardiovascular disease, or hypertension?
In fact, while fats in general play an important role in cellular structure and energy, using lard alone for this sensitive group requires extreme caution, along with strict adherence to dosage and fat composition to effectively protect cardiovascular health.
1. Fatty acid composition of lard and its health effects
To plan a safe menu, it is important to understand the nutritional composition of lard:
Saturated fat: Pork lard contains about 40% saturated fat. Excessive consumption of this type of fatty acid tends to increase levels of LDL cholesterol (often referred to as "bad" cholesterol) in the blood, promoting the formation of atherosclerotic plaques, placing extra strain on blood pressure, and increasing the risk of cardiovascular events.
Smoke point: A technical advantage of lard is its relatively high smoke point (around 190 – 200 degrees C). As a result, its chemical structure is less likely to change at high temperatures than that of some refined vegetable oils that are less stable during frying.
However, heat resistance does not mean lard is safe for the cardiovascular system when used regularly. For people with cardiovascular disease and high blood pressure, prioritizing heart-healthy unsaturated fats from plants and fish remains the core principle.
2. How to control portion size and frequency when using lard
Because it contains a significant amount of saturated fat, patients with high cholesterol or hypertension who wish to consume lard should consult their treating physician and strictly adhere to quantitative limits to protect their cardiovascular system.
Regarding frequency, pork lard should only be used in very low amounts, at most 1-2 times a week if truly necessary for dish flavor, while on other days, vegetable oils or healthy fats from fatty fish must be strictly prioritized.
In addition, daily lard consumption must be strictly controlled to a minimum of under 5–10 grams—less than half a teaspoon—which is far lower than the recommended level for healthy individuals.
At the same time, cooking must maintain a balanced mix of fats, with animal fat accounting for only a very small proportion, while most fat intake must come from healthy plant sources and omega-3.
3. Safe Techniques for Rendering Lard
Cooking methods directly influence inflammatory responses and the oxidation level of fats in the body:
Minimize high-temperature frying: Avoid overusing lard in daily meals. For light stir-fries and soups, replace it entirely with healthy vegetable oils.
Never reuse leftover cooking fat: Oil or fat that has been used for frying multiple times should not be reused. Repeated heating breaks down the fat structure, generating numerous free radicals and toxic compounds that directly damage the vascular endothelium, worsening atherosclerosis and hypertension.
Techniques for rendering lard at home: If rendering lard at home, do it at a low temperature (low heat), skim off all cracklings, and strain carefully through a sieve to remove burnt residue before storing, in order to minimize impurities generated from scorching.
Notes: People with hypertension and dyslipidemia must strictly adhere to their treatment regimens and specific nutritional guidance from medical specialists.