{"id":113591,"date":"2026-08-19T04:19:18","date_gmt":"2026-08-19T02:19:18","guid":{"rendered":"https:\/\/www.infokuryr.cz\/n\/?p=113591"},"modified":"2026-08-19T04:19:18","modified_gmt":"2026-08-19T02:19:18","slug":"jsou-repkove-a-slunecnicove-oleje-opravdu-skodlive-toto-byste-o-olejich-ze-semen-meli-vedet","status":"publish","type":"post","link":"https:\/\/www.infokuryr.cz\/n\/2026\/08\/19\/jsou-repkove-a-slunecnicove-oleje-opravdu-skodlive-toto-byste-o-olejich-ze-semen-meli-vedet\/","title":{"rendered":"Jsou \u0159epkov\u00e9 a slune\u010dnicov\u00e9 oleje opravdu \u0161kodliv\u00e9? Toto byste o olej\u00edch ze semen m\u011bli v\u011bd\u011bt"},"content":{"rendered":"<div id=\"fb-root\"><\/div>\n<p><strong><span dir=\"auto\">Kolem olej\u016f ze semen se v posledn\u00edch letech rozpoutala v\u00e1\u0161niv\u00e1 debata. Jsou opravdu tak \u0161patn\u00e9?<\/span><\/strong><\/p>\n<p><span dir=\"auto\">N\u011bkte\u0159\u00ed tvrd\u00ed, \u017ee podporuj\u00ed chronick\u00fd z\u00e1n\u011bt a modern\u00ed civiliza\u010dn\u00ed choroby. Jin\u00ed je obhajuj\u00ed jako \u201ezdrav\u00e9 pro srdce\u201c a poukazuj\u00ed na v\u00fdzkum, podle kter\u00e9ho pom\u00e1haj\u00ed sni\u017eovat cholesterol a riziko srde\u010dn\u00edch onemocn\u011bn\u00ed.<\/span><\/p>\n<p><span dir=\"auto\">Cel\u00e1 debata se p\u0159itom to\u010d\u00ed kolem jedn\u00e9 kl\u00ed\u010dov\u00e9 ot\u00e1zky: Je probl\u00e9mem samotn\u00e9 slo\u017een\u00ed t\u011bchto olej\u016f, nebo sp\u00ed\u0161e mno\u017estv\u00ed, kter\u00e9 dnes konzumujeme? P\u0159\u00edpadn\u011b oboj\u00ed?<\/span><\/p>\n<p><span dir=\"auto\">Mo\u017en\u00e1 je p\u0159itom j\u00edte ka\u017ed\u00fd den, ani\u017e byste si to uv\u011bdomovali. Jsou toti\u017e ukryty v mno\u017estv\u00ed b\u011b\u017en\u00fdch potravin.<\/span><\/p>\n<h2><span dir=\"auto\">Co jsou oleje ze semen?<\/span><\/h2>\n<p><span dir=\"auto\">Oleje ze semen jsou dnes t\u00e9m\u011b\u0159 v\u0161ude. Najdeme je ve zpracovan\u00fdch potravin\u00e1ch, restaura\u010dn\u00edch frit\u00e9z\u00e1ch i dom\u00e1c\u00edch kuchyn\u00edch. Vyr\u00e1b\u011bj\u00ed se ze semen nebo \u010d\u00e1st\u00ed rostlin bohat\u00fdch na olej, nap\u0159\u00edklad z kl\u00ed\u010dk\u016f kuku\u0159i\u010dn\u00fdch zrn \u010di s\u00f3ji.<\/span><\/p>\n<p><span dir=\"auto\">Mezi nej\u010dast\u011bji pou\u017e\u00edvan\u00e9 pat\u0159\u00ed\u00a0<\/span><a href=\"https:\/\/www.badatel.net\/minimalne-90-spracovanych-potravin-aj-bio-obsahuje-repkovy-olej-ktory-otupuje-mysel-a-sposobuje-obezitu\/\"><span dir=\"auto\">\u0159epkov\u00fd<\/span><\/a><span dir=\"auto\">\u00a0, kuku\u0159i\u010dn\u00fd, bavln\u00edkov\u00fd, s\u00f3jov\u00fd, slune\u010dnicov\u00fd, sv\u011btlicov\u00fd, hroznov\u00fd a r\u00fd\u017eov\u00fd olej.<\/span><\/p>\n<h2><span dir=\"auto\">Jak se vyr\u00e1b\u011bj\u00ed oleje ze semen?<\/span><\/h2>\n<p><span dir=\"auto\">Pro z\u00edsk\u00e1v\u00e1n\u00ed oleje ze semen se pou\u017e\u00edvaj\u00ed pr\u016fmyslov\u00e9 postupy zahrnuj\u00edc\u00ed vysok\u00e9 teploty, tlak au n\u011bkter\u00fdch olej\u016f i chemick\u00e1 rozpou\u0161t\u011bdla, nap\u0159\u00edklad hexan. V\u011bt\u0161ina hexanu se b\u011bhem dal\u0161\u00edho zpracov\u00e1n\u00ed odstran\u00ed, a\u010dkoli v kone\u010dn\u00e9m produktu mohou z\u016fstat jeho stopov\u00e1 mno\u017estv\u00ed.<\/span><\/p>\n<p><span dir=\"auto\">Semenn\u00e9 oleje jsou levn\u00e9, trvanliv\u00e9 a chu\u0165ov\u011b neutr\u00e1ln\u00ed. I proto se ve velk\u00e9m pou\u017e\u00edvaj\u00ed v potravin\u00e1\u0159stv\u00ed, restaurac\u00edch i p\u0159i dom\u00e1c\u00edm va\u0159en\u00ed.<\/span><\/p>\n<p><span dir=\"auto\">Rafinace umo\u017e\u0148uje z\u00edskat stabiln\u00ed a trvanliv\u00fd olej, m\u00e1 v\u0161ak tak\u00e9 svoji odvr\u00e1cenou str\u00e1nku. Oleje jsou b\u011bhem zpracov\u00e1n\u00ed vystaveny podm\u00ednk\u00e1m, p\u0159i kter\u00fdch m\u016f\u017ee doch\u00e1zet k oxidaci a vzniku vedlej\u0161\u00edch produkt\u016f spojovan\u00fdch se z\u00e1n\u011btem a dal\u0161\u00edmi zdravotn\u00edmi riziky.<\/span><\/p>\n<h2><span dir=\"auto\">Omega-6 versus omega-3<\/span><\/h2>\n<p><span dir=\"auto\">Semenn\u00e9 oleje obsahuj\u00ed p\u0159ev\u00e1\u017en\u011b nenasycen\u00e9 tuky a mnoh\u00e9 z nich jsou bohat\u00e9 na omega-6 mastn\u00e9 kyseliny, p\u0159i\u010dem\u017e omega-3 obsahuj\u00ed podstatn\u011b m\u00e9n\u011b. Ob\u011b skupiny na\u0161e t\u011blo pot\u0159ebuje. D\u016fle\u017eit\u00e1 je v\u0161ak jejich vz\u00e1jemn\u00e1 rovnov\u00e1ha.<\/span><\/p>\n<p><span dir=\"auto\">Omega-6 a omega-3 vyu\u017e\u00edvaj\u00ed n\u011bkter\u00e9 stejn\u00e9 enzymy, pomoc\u00ed kter\u00fdch je t\u011blo p\u0159em\u011b\u0148uje na dal\u0161\u00ed biologicky aktivn\u00ed l\u00e1tky.<\/span><\/p>\n<p><span dir=\"auto\">Z omega-6 si t\u011blo vytv\u00e1\u0159\u00ed tak\u00e9 l\u00e1tky zapojen\u00e9 do z\u00e1n\u011btliv\u00fdch proces\u016f, kter\u00e9 pot\u0159ebujeme nap\u0159\u00edklad p\u0159i boji s infekc\u00ed nebo hojen\u00ed poran\u011bn\u00ed.<\/span><\/p>\n<p><span dir=\"auto\">Omega-3 se zase pod\u00edlej\u00ed na tvorb\u011b l\u00e1tek reguluj\u00edc\u00edch z\u00e1n\u011bt a jsou d\u016fle\u017eit\u00e9 pro mozek, srdce i bun\u011b\u010dn\u00e9 membr\u00e1ny.<\/span><\/p>\n<p><span dir=\"auto\">Probl\u00e9m m\u016f\u017ee nastat tehdy, kdy\u017e omega-6 v j\u00eddeln\u00ed\u010dku v\u00fdrazn\u011b p\u0159evl\u00e1daj\u00ed. Vysok\u00fd p\u0159\u00edjem kyseliny linolov\u00e9 z olej\u016f ze semen ovliv\u0148uje dostupnost enzym\u016f pot\u0159ebn\u00fdch i pro p\u0159em\u011bnu omega-3 mastn\u00fdch kyselin na jejich aktivn\u00ed formy.<\/span><\/p>\n<h2><span dir=\"auto\">Kdy\u017e je omega-6 p\u0159\u00edli\u0161 mnoho<\/span><\/h2>\n<p><span dir=\"auto\">Historicky obsahovala lidsk\u00e1 strava podstatn\u011b vyrovnan\u011bj\u0161\u00ed pom\u011br omega-6 a omega-3 mastn\u00fdch kyselin. S roz\u0161\u00ed\u0159en\u00edm rostlinn\u00fdch olej\u016f a pr\u016fmyslov\u011b zpracovan\u00fdch potravin v\u0161ak p\u0159\u00edjem omega-6 prudce vzrostl.<\/span><\/p>\n<p><span dir=\"auto\">V modern\u00ed z\u00e1padn\u00ed strav\u011b m\u016f\u017ee b\u00fdt omega-6 n\u011bkolikan\u00e1sobn\u011b v\u00edc ne\u017e omega-3. Pr\u00e1v\u011b tato nerovnov\u00e1ha se \u010dasto poj\u00ed s chronick\u00fdm z\u00e1n\u011btem n\u00edzk\u00e9ho stupn\u011b.<\/span><\/p>\n<p><span dir=\"auto\">Ten se n\u00e1sledn\u011b d\u00e1v\u00e1 do souvislosti s v\u00edce zdravotn\u00edmi probl\u00e9my v\u010detn\u011b:<\/span><\/p>\n<ul>\n<li><span dir=\"auto\">srde\u010dn\u011b-c\u00e9vn\u00edch onemocn\u011bn\u00ed a cukrovky<\/span><\/li>\n<li><span dir=\"auto\">deprese a zhor\u0161ov\u00e1n\u00ed kognitivn\u00edch schopnost\u00ed<\/span><\/li>\n<li><span dir=\"auto\">artritidy a dal\u0161\u00edch z\u00e1n\u011btliv\u00fdch onemocn\u011bn\u00ed<\/span><\/li>\n<li><span dir=\"auto\">obezity<\/span><\/li>\n<\/ul>\n<p><span dir=\"auto\">Nejde ov\u0161em pouze o samotn\u00fd pom\u011br mastn\u00fdch kyselin. D\u016fle\u017eit\u00e9 je i to, odkud jich p\u0159ij\u00edm\u00e1me a kolik jich celkov\u011b sn\u00edme.<\/span><\/p>\n<h2><span dir=\"auto\">Probl\u00e9mem je i mno\u017estv\u00ed<\/span><\/h2>\n<p><span dir=\"auto\">Oleje jako s\u00f3jov\u00fd, kuku\u0159i\u010dn\u00fd \u010di slune\u010dnicov\u00fd pat\u0159\u00ed mezi bohat\u00e9 zdroje omega-6 mastn\u00fdch kyselin a v modern\u00ed strav\u011b se nach\u00e1zej\u00ed prakticky v\u0161ude.<\/span><\/p>\n<p><strong><span dir=\"auto\">Nejv\u011bt\u0161\u00edm zdrojem jsou ultrazpracovan\u00e9 potraviny<\/span><\/strong><span dir=\"auto\">\u00a0\u2013 chipsy, krekry, pr\u016fmyslov\u00e9 pe\u010divo, mra\u017een\u00e1 hotov\u00e1 j\u00eddla, sal\u00e1tov\u00e9 dresinky \u010di rychl\u00e9 ob\u010derstven\u00ed. Pr\u00e1v\u011b proto m\u016f\u017eete p\u0159ij\u00edmat velk\u00e9 mno\u017estv\u00ed t\u011bchto olej\u016f, ani\u017e byste si to uv\u011bdomovali.<\/span><\/p>\n<p><span dir=\"auto\">Mezi lety 1909 a 1999 se p\u0159\u00edjem kyseliny linolov\u00e9 v USA, zejm\u00e9na ze s\u00f3jov\u00e9ho a kuku\u0159i\u010dn\u00e9ho oleje, zv\u00fd\u0161il o v\u00edce ne\u017e 1 000 procent. Spot\u0159eba s\u00f3jov\u00e9ho oleje p\u0159itom pokra\u010dovala v r\u016fstu iv n\u00e1sleduj\u00edc\u00edch desetilet\u00edch.<\/span><\/p>\n<p><span dir=\"auto\">Z\u00e1rove\u0148 mnoho lid\u00ed konzumuje m\u00e1lo potravin bohat\u00fdch na omega-3 mastn\u00e9 kyseliny, jako jsou tu\u010dn\u00e9 ryby, ln\u011bn\u00e1 sem\u00ednka \u010di vla\u0161sk\u00e9 o\u0159echy.<\/span><\/p>\n<p><span dir=\"auto\">Zv\u00fd\u0161it p\u0159\u00edjem omega-3 je proto rozumn\u00fd krok, ale pokud z\u00e1rove\u0148 p\u0159ij\u00edm\u00e1te velk\u00e9 mno\u017estv\u00ed omega-6 z ultrazpracovan\u00fdch potravin, nemus\u00ed to sta\u010dit. Stejn\u011b d\u016fle\u017eit\u00e9 je omezit potraviny, kter\u00e9 jsou jejich nejv\u011bt\u0161\u00edm zdrojem.<\/span><\/p>\n<h2><span dir=\"auto\">Pro\u010d se potom oleje ze semen pova\u017euj\u00ed za zdrav\u00e9 pro srdce?<\/span><\/h2>\n<p><span dir=\"auto\">Po cel\u00e1 desetilet\u00ed v\u00fdznamn\u00e9 zdravotnick\u00e9 organizace v\u010detn\u011b\u00a0<\/span><em><span dir=\"auto\">Americk\u00e9 kardiologick\u00e9 asociace<\/span><\/em><span dir=\"auto\">\u00a0(AHA) a Sv\u011btov\u00e9\u00a0<\/span><em><span dir=\"auto\">zdravotnick\u00e9 organizace<\/span><\/em><span dir=\"auto\">\u00a0(WHO) doporu\u010duj\u00ed nahrazovat \u010d\u00e1st nasycen\u00fdch tuk\u016f polynenasycen\u00fdmi.<\/span><\/p>\n<p><span dir=\"auto\">D\u016fvodem jsou p\u0159edev\u0161\u00edm v\u00fdzkumy ukazuj\u00edc\u00ed, \u017ee takov\u00e1 z\u00e1m\u011bna m\u016f\u017ee sni\u017eovat LDL cholesterol, jeden z rizikov\u00fdch faktor\u016f srde\u010dn\u00edch onemocn\u011bn\u00ed.<\/span><\/p>\n<p><span dir=\"auto\">Polynenasycen\u00e9 tuky v\u0161ak nejsou jedinou mo\u017enost\u00ed. Mononenasycen\u00e9 tuky, jak\u00e9 najdeme nap\u0159\u00edklad v olivov\u00e9m \u010di avok\u00e1dov\u00e9m oleji, nab\u00edzej\u00ed podobn\u00e9 v\u00fdhody bez tak vysok\u00e9ho pod\u00edlu omega-6.<\/span><\/p>\n<p><span dir=\"auto\">Rozd\u00edl je iv jejich tepeln\u00e9 stabilit\u011b. Polynenasycen\u00e9 mastn\u00e9 kyseliny jsou chemicky m\u00e9n\u011b stabiln\u00ed ne\u017e mononenasycen\u00e9 \u010di nasycen\u00e9 tuky, a proto sn\u00e1ze oxiduj\u00ed p\u0159i p\u016fsoben\u00ed tepla, sv\u011btla a vzduchu.<\/span><\/p>\n<h2><span dir=\"auto\">Co se s olejem d\u011bje p\u0159i zah\u0159\u00edv\u00e1n\u00ed?<\/span><\/h2>\n<p><span dir=\"auto\">P\u0159i vysok\u00fdch teplot\u00e1ch se polynenasycen\u00e9 mastn\u00e9 kyseliny mohou rozkl\u00e1dat a vytv\u00e1\u0159et r\u016fzn\u00e9 vedlej\u0161\u00ed produkty.<\/span><\/p>\n<p><span dir=\"auto\">Mezi n\u011b pat\u0159\u00ed aldehydy, lipidov\u00e9 peroxidy \u010di oxidovan\u00e9 metabolity kyseliny linolov\u00e9 (OXLAM). Aldehydy jsou vysoce reaktivn\u00ed slou\u010deniny schopn\u00e9 po\u0161kozovat bu\u0148ky a p\u0159isp\u00edvat k oxida\u010dn\u00edmu stresu.<\/span><\/p>\n<p><span dir=\"auto\">Tento proces je d\u016fle\u017eit\u00fd zejm\u00e9na p\u0159i sma\u017een\u00ed a opakovan\u00e9m zah\u0159\u00edv\u00e1n\u00ed oleje. N\u011bkter\u00e9 studie na zv\u00ed\u0159atech nazna\u010duj\u00ed, \u017ee vznikaj\u00edc\u00ed l\u00e1tky p\u0159isp\u00edvaj\u00ed k z\u00e1n\u011btu a metabolick\u00fdm poruch\u00e1m.<\/span><\/p>\n<p><span dir=\"auto\">Pokud tedy pravideln\u011b va\u0159\u00edte p\u0159i vysok\u00fdch teplot\u00e1ch, stoj\u00ed za zv\u00e1\u017een\u00ed pou\u017e\u00edvat tepeln\u011b stabiln\u011bj\u0161\u00ed tuky a vyh\u00fdbat se zejm\u00e9na opakovan\u00e9mu p\u0159eh\u0159\u00edv\u00e1n\u00ed t\u00e9ho\u017e oleje.<\/span><\/p>\n<h2><span dir=\"auto\">Co z toho vypl\u00fdv\u00e1 pro v\u00e1s?<\/span><\/h2>\n<p><span dir=\"auto\">Osobn\u011b se olej\u016fm ze semen vyh\u00fdb\u00e1m a tot\u00e9\u017e doporu\u010duji sv\u00fdm pacient\u016fm. Nemus\u00ed to ov\u0161em znamenat radik\u00e1ln\u00ed zm\u011bnu j\u00eddeln\u00ed\u010dku.<\/span><\/p>\n<p><span dir=\"auto\">Prvn\u00edm krokem je proto omezit ultrazpracovan\u00e9 potraviny. Kdy\u017e omez\u00edte chipsy, krekry, pr\u016fmyslov\u00e9 pe\u010divo, hotov\u00e1 j\u00eddla a rychl\u00e9 ob\u010derstven\u00ed, automaticky v\u00fdrazn\u011b sn\u00ed\u017e\u00edte i mno\u017estv\u00ed semenn\u00fdch olej\u016f ve sv\u00e9 strav\u011b.<\/span><\/p>\n<p><span dir=\"auto\">V tomto smyslu nemus\u00ed b\u00fdt jejich omezov\u00e1n\u00ed \u017e\u00e1dn\u00fdm extr\u00e9mn\u00edm postojem. Je sp\u00ed\u0161e p\u0159irozen\u00fdm d\u016fsledkem toho, \u017ee up\u0159ednostn\u00edte cel\u00e9 a co nejm\u00e9n\u011b zpracovan\u00e9 potraviny.<\/span><\/p>\n<p><span dir=\"auto\">Druh\u00fdm krokem je vybrat olej podle toho, k \u010demu jej pou\u017e\u00edv\u00e1te.<\/span><\/p>\n<p><strong><span dir=\"auto\">Na va\u0159en\u00ed p\u0159i vysok\u00e9 teplot\u011b<\/span><\/strong><span dir=\"auto\">\u00a0, nap\u0159\u00edklad pe\u010den\u00ed \u010di sma\u017een\u00ed, m\u016f\u017eete pou\u017e\u00edt avok\u00e1dov\u00fd olej, gh\u00ed nebo kokosov\u00fd olej, kter\u00e9 jsou p\u0159i zah\u0159\u00edv\u00e1n\u00ed stabiln\u011bj\u0161\u00ed.<\/span><\/p>\n<p><strong><span dir=\"auto\">Na va\u0159en\u00ed p\u0159i m\u00edrn\u011bj\u0161\u00edch teplot\u00e1ch<\/span><\/strong><span dir=\"auto\">\u00a0, nap\u0159\u00edklad restov\u00e1n\u00ed, je dobrou volbou avok\u00e1dov\u00fd nebo extra panensk\u00fd olivov\u00fd olej.<\/span><\/p>\n<p><strong><span dir=\"auto\">K pou\u017eit\u00ed bez zah\u0159\u00edv\u00e1n\u00ed<\/span><\/strong><span dir=\"auto\">\u00a0, nap\u0159\u00edklad do sal\u00e1tov\u00fdch dresink\u016f \u010di k dochucen\u00ed hotov\u00fdch j\u00eddel, se hod\u00ed extra panensk\u00fd olivov\u00fd olej, olej z vla\u0161sk\u00fdch o\u0159ech\u016f nebo ln\u011bn\u00fd olej.<\/span><\/p>\n<p><span dir=\"auto\">Z\u00e1v\u011br je tedy jednoduch\u00fd: jezte v\u00edce p\u0159irozen\u00fdch, co nejm\u00e9n\u011b zpracovan\u00fdch potravin a oleje vyb\u00edrejte podle toho, k \u010demu je pou\u017e\u00edv\u00e1te. Nen\u00ed t\u0159eba kv\u016fli tomu p\u0159evr\u00e1tit cel\u00fd j\u00eddeln\u00ed\u010dek naruby \u2013 \u010dasto sta\u010d\u00ed n\u011bkolik rozumn\u00fdch zm\u011bn.<\/span><\/p>\n<p><span dir=\"auto\">Zdroj:\u00a0<\/span><a href=\"https:\/\/drhyman.com\/blogs\/content\/are-seed-oils-bad-for-you-here-s-what-you-need-to-know\" target=\"_blank\" rel=\"noopener\"><span dir=\"auto\">drhyman.com<\/span><\/a><span dir=\"auto\">\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kolem olej\u016f ze semen se v posledn\u00edch letech rozpoutala v\u00e1\u0161niv\u00e1 debata. Jsou opravdu tak \u0161patn\u00e9?&#8230;<\/p>\n","protected":false},"author":2,"featured_media":113592,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[6534,750,21],"_links":{"self":[{"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/posts\/113591"}],"collection":[{"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/comments?post=113591"}],"version-history":[{"count":0,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/posts\/113591\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/media\/113592"}],"wp:attachment":[{"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/media?parent=113591"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/categories?post=113591"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/tags?post=113591"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}