Lard is obtained by melting the fat of the pig.The Lard, with the technique of mild technology, a treatment at low temperature, can be stored for long periods and then placed in the food ...

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Lard is obtained by melting the fat of the pig.

The Lard, with the technique of mild technology, a treatment at low temperature, can be stored for long periods and then placed in the food chain.

It is used in bakery and pastry products, pizzas and the like to make them softer and crisper.

Usually it is used, spread on the pans that cook the baked goods, to avoid sticking the products to the pan.

Animal studies establishing a relationship between heavy lard consumption, obesity (1) and cardiovascular inflammation (2).

Other studies have shown that significant intakes of lard in the diet have led to increased prostate volume (3), breast cancer (4) and pancreatic problems (5).

Lard, like margarine, is a major source of trans-fatty acids and saturated fatty acids. The association between these fats and a high risk of cardiovascular disease has been widely demonstrated. Moreover, animal models with high fat content represent the classic and most common method to study obesity. The results of this study showed that a high dietary intake of margarine and lard could induce a specific inflammation of the deposit with a reduced expression of anti-inflammatory type M2 adipose tissue in white adipose tissues (6).

Lard studies

References_____________________________________________

(1) Differential effects of high-fat-diet rich in lard oil or soybean oil on osteopontin expression and inflammation of adipose tissue in diet-induced obese rats.
Wang X, Cheng M, Zhao M, Ge A, Guo F, Zhang M, Yang Y, Liu L, Yang N.
Eur J Nutr. 2012 Jul 31. 

(2) Metabolomic profiling reveals mitochondrial-derived lipid biomarkers that drive obesity-associated inflammation.
Sampey BP, Freemerman AJ, Zhang J, Kuan PF, Galanko JA, O'Connell TM, Ilkayeva OR, Muehlbauer MJ, Stevens RD, Newgard CB, Brauer HA, Troester MA, Makowski L.
PLoS One. 2012;7(6):e38812. doi: 10.1371/journal.pone.0038812.

(3) Dietary fatty acid quality affects AR and PPARgamma levels and prostate growth.
Escobar EL, Gomes-Marcondes MC, Carvalho HF.
Prostate. 2009 Apr 1;69(5):548-58. doi: 10.1002/pros.20905.

(4) Breast cancer in southern Brazil: association with past dietary intake.
Di Pietro PF, Medeiros NI, Vieira FG, Fausto MA, Belló-Klein A.
Nutr Hosp. 2007 Sep-Oct;22(5):565-72.

(5) The role of oxide stress during the pathogenesis of chronic pancreatic injuries induced by chronic high-fat diets in rat.
Zhang XL, Li F, Cui YQ, Liu S, Sun HC.
Zhonghua Wai Ke Za Zhi. 2012 Jul;50(7):646-9.

(6) Depot-specific inflammation with decreased expression of ATM2 in white adipose tissues induced by high-margarine/lard intake.  Wang N, Guo J, Liu F, Wang M, Li C, Jia L, Zhai L, Wei W, Bai Y.  PLoS One. 2017 Nov 15;12(11):e0188007. doi: 10.1371/journal.pone.0188007

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