{"id":667,"date":"2010-10-03T10:59:21","date_gmt":"2010-10-03T08:59:21","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2010\/10\/03\/130\/"},"modified":"2025-03-14T14:21:09","modified_gmt":"2025-03-14T13:21:09","slug":"130","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/130\/","title":{"rendered":"Tuky ve v\u00fd\u017eiv\u011b"},"content":{"rendered":"<p><span style=\"color: #003399\">O tuc\u00edch, pro\u010d jsou pro n\u00e1s d\u016fle\u017eit\u00e9 a v jak\u00e9m mno\u017estv\u00ed, jak\u00e1 jsou rizika z nedostatku a nadbytku a zdroje ve v\u00fd\u017eiv\u011b.<\/span><\/p>\n<p>&nbsp;<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/pohyb\/oliv-olej.jpg\" alt=\"oliv-olej\" width=\"59\" height=\"80\" style=\"float: left\" \/><\/p>\n<p>Tuky jsou p\u0159irozenou a pot\u0159ebnou sou\u010d\u00e1st\u00ed na\u0161\u00ed stravy. Jsou z\u00e1kladn\u00ed slo\u017ekou bun\u011bk, z\u00e1sob\u00e1rnou energie, zaji\u0161\u0165uj\u00ed mechanickou i tepelnou ochranu organizmu. Z mastn\u00fdch kyselin se tvo\u0159\u00ed v\u00fdznamn\u00e9 l\u00e1tky, kter\u00e9 maj\u00ed regula\u010dn\u00ed \u00fa\u010dinky (nap\u0159\u00edklad ovliv\u0148uj\u00ed sr\u00e1\u017elivost krve). Tuky umo\u017e\u0148uj\u00ed vst\u0159eb\u00e1v\u00e1n\u00ed vitam\u00edn\u016f rozpustn\u00fdch v tuc\u00edch. Jeden gram tuku dod\u00e1 t\u011blu energii asi 38 kJ, co\u017e je dvojn\u00e1sobek oproti b\u00edlkovin\u00e1m a sacharid\u016fm.<\/p>\n<p>&nbsp;<\/p>\n<p>Tuky neboli triglyceridy se skl\u00e1daj\u00ed z mastn\u00fdch kyselin a glycerolu. V \u017eivo\u010di\u0161n\u00fdch potravin\u00e1ch jsou \u010dasto doprov\u00e1zeny cholesterolem. M\u016f\u017eeme je d\u011blit podle r\u016fzn\u00fdch hledisek, nap\u0159\u00edklad podle p\u016fvodu na tuky rostlinn\u00e9 a \u017eivo\u010di\u0161n\u00e9. Dnes v\u0161ak v\u00edme, \u017ee z hlediska jejich vlivu na zdrav\u00ed je vhodn\u011bj\u0161\u00ed d\u011blit tuky podle typu mastn\u00fdch kyselin v nich obsa\u017een\u00fdch. Podle toho, jak\u00e9 mastn\u00e9 kyseliny jsou nav\u00e1zan\u00e9 na glycerol, rozli\u0161ujeme tuky:<\/p>\n<ul>\n<li>nasycen\u00e9 (bez dvojn\u00fdch vazeb v molekule)<\/li>\n<li>cis-nenasycen\u00e9 (s dvojn\u00fdmi vazbami v molekule)<br \/>&nbsp;&nbsp; o mononenasycen\u00e9 (s jednou dvojnou vazbou v molekule)<br \/>&nbsp;&nbsp; o v\u00edcenenasycen\u00e9 (s v\u00edce dvojn\u00fdmi vazbami v molekule)<br \/>&nbsp; &nbsp; &nbsp; &#8211; omega-3<br \/>&nbsp; &nbsp; &nbsp; &#8211; <span class='tooltipsall tooltipsincontent classtoolTips48'>omega-6<\/span><\/li>\n<li>trans-nenasycen\u00e9 (obsahuj\u00ed <span class='tooltipsall tooltipsincontent classtoolTips24'>nenasycen\u00e9 mastn\u00e9 kyseliny<\/span> v trans form\u011b).<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong><span class='tooltipsall tooltipsincontent classtoolTips146'>nasycen\u00e9 tuky<\/span><\/strong> jsou tuky obsahuj\u00edc\u00ed p\u0159ev\u00e1\u017en\u011b nasycen\u00e9 mastn\u00e9 kyseliny. Vyskytuj\u00ed se v \u017eivo\u010di\u0161n\u00fdch potravin\u00e1ch (vyjma ryb\u00edho tuku) a v n\u011bkter\u00fdch potravin\u00e1ch rostlinn\u00e9ho p\u016fvodu \u2013 kokosov\u00fd, palmov\u00fd a palmoj\u00e1drov\u00fd olej. Zv\u00fd\u0161en\u00fd p\u0159\u00edvod <span class='tooltipsall tooltipsincontent classtoolTips146'>nasycen\u00fdch tuk\u016f<\/span> vede ke zv\u00fd\u0161en\u00e9 tvorb\u011b <span class='tooltipsall tooltipsincontent classtoolTips188'>cholesterolu<\/span> v t\u011ble, ke zv\u00fd\u0161en\u00e9mu ukl\u00e1d\u00e1n\u00ed tuku v t\u011ble, zv\u00fd\u0161en\u00e9mu riziku nemoc\u00ed srdce a c\u00e9v a tak\u00e9 n\u00e1dorov\u00fdch onemocn\u011bn\u00ed.<\/p>\n<p>Mezi potraviny s vy\u0161\u0161\u00edm obsahem nasycen\u00fdch mastn\u00fdch kyselin pat\u0159\u00ed p\u0159edev\u0161\u00edm s\u00e1dlo, tu\u010dn\u00e1 masa, uzeniny, pa\u0161tiky, m\u00e1slo a ml\u00e9\u010dn\u00e9 v\u00fdrobky s vy\u0161\u0161\u00edm pod\u00edlem tuk\u016f (nap\u0159. smetana). Tak\u00e9 n\u011bkter\u00e9 zmrzliny, n\u00e1hra\u017eky smetany do k\u00e1vy a sladkosti obsahuj\u00ed \u010dasto velk\u00e9 mno\u017estv\u00ed <span class='tooltipsall tooltipsincontent classtoolTips146'>nasycen\u00fdch tuk\u016f<\/span>, p\u0159edev\u0161\u00edm kokosov\u00e9ho. M\u00e1me-li p\u0159esto chu\u0165 v\u00fdjime\u010dn\u011b zh\u0159e\u0161it a d\u00e1t si \u010dokol\u00e1du, vyberme si rad\u011bji pravou (obsahuj\u00edc\u00ed <span class='tooltipsall tooltipsincontent classtoolTips144'>kakaov\u00e9 m\u00e1slo<\/span>), nikoliv \u010dokol\u00e1dov\u00e9 pochoutky, kter\u00e9 obsahuj\u00edc\u00ed ztu\u017een\u00e9 tuky s vy\u0161\u0161\u00edm obsahem <span class='tooltipsall tooltipsincontent classtoolTips66'>trans mastn\u00fdch kyselin<\/span> (viz d\u00e1le).<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Nenasycen\u00e9 tuky<\/strong> jsou tuky slo\u017een\u00e9 p\u0159edev\u0161\u00edm z <span class='tooltipsall tooltipsincontent classtoolTips19'>nenasycen\u00fdch mastn\u00fdch kyselin<\/span>. Maj\u00ed p\u0159\u00edzniv\u00fd \u00fa\u010dinek na zdrav\u00ed. Vyskytuj\u00ed se hlavn\u011b v rostlinn\u00fdch olej\u00edch, ryb\u00e1ch, avok\u00e1du a o\u0159e\u0161\u00edch. Vz\u00e1jemn\u011b se li\u0161\u00ed pom\u011brem mono- a v\u00edcenenasycen\u00fdch mastn\u00fdch kyselin.<\/p>\n<p>N\u011bkter\u00e9 <span class='tooltipsall tooltipsincontent classtoolTips24'>nenasycen\u00e9 mastn\u00e9 kyseliny<\/span> jsou pro t\u011blo nepostradateln\u00e9 a naz\u00fdv\u00e1me je esenci\u00e1ln\u00ed (kyselina olejov\u00e1 a alfa-linolenov\u00e1). P\u0159i jejich nedostatku v potrav\u011b doch\u00e1z\u00ed v t\u011ble k&nbsp;r\u016fzn\u00fdm poruch\u00e1m, nap\u0159. k poru\u0161e sr\u00e1\u017een\u00ed krve. <span class='tooltipsall tooltipsincontent classtoolTips24'>nenasycen\u00e9 mastn\u00e9 kyseliny<\/span> jsou d\u016fle\u017eit\u00e9 i pro spr\u00e1vnou \u010dinnost mozku, zraku a pohlavn\u00edch \u017el\u00e1z.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Trans tuky<\/strong> jsou tuky, kter\u00e9 obsahuj\u00ed p\u0159ev\u00e1\u017en\u011b trans-<span class='tooltipsall tooltipsincontent classtoolTips24'>nenasycen\u00e9 mastn\u00e9 kyseliny<\/span>. Jedn\u00e1 se o nezdravou formu <span class='tooltipsall tooltipsincontent classtoolTips19'>nenasycen\u00fdch mastn\u00fdch kyselin<\/span>. Trans-<span class='tooltipsall tooltipsincontent classtoolTips24'>nenasycen\u00e9 mastn\u00e9 kyseliny<\/span> se v mal\u00e9 m\u00ed\u0159e vyskytuj\u00ed p\u0159irozen\u011b v tuku a ml\u00e9ce p\u0159e\u017ev\u00fdkavc\u016f (skotu, ovc\u00ed a koz). Um\u011ble mohou vznikat p\u0159i \u010d\u00e1ste\u010dn\u00e9m <span class='tooltipsall tooltipsincontent classtoolTips167'>ztu\u017eov\u00e1n\u00ed<\/span> rostlinn\u00fdch <span class='tooltipsall tooltipsincontent classtoolTips297'>olej\u016f<\/span>.<\/p>\n<p>Zdrojem trans-mastn\u00fdch kyselin mohou proto b\u00fdt p\u0159edev\u0161\u00edm potravin\u00e1\u0159sk\u00e9 v\u00fdrobky vyroben\u00e9 s&nbsp;pou\u017eit\u00edm cukr\u00e1\u0159sk\u00fdch a peka\u0159sk\u00fdch margarin\u016f (r\u016fzn\u00e9 su\u0161enky, oplatky, koblihy, tukov\u00e9 rohl\u00edky, \u010dokol\u00e1dov\u00e9 pochoutky) a potenci\u00e1ln\u011b v\u0161echny potraviny, kter\u00e9 maj\u00ed na obalu naps\u00e1no, \u017ee obsahuj\u00ed \u010d\u00e1ste\u010dn\u011b ztu\u017een\u00fd rostlinn\u00fd tuk).<\/p>\n<p>&nbsp;<\/p>\n<p><strong><span class='tooltipsall tooltipsincontent classtoolTips188'>Cholesterol<\/span> <\/strong>je l\u00e1tka pro t\u011blo na jedn\u00e9 stran\u011b nepostradateln\u00e1 a na druh\u00e9 stran\u011b je rizikov\u00e1 tvorbou \u0161kodliv\u00fdch pl\u00e1t\u016f ve st\u011bn\u00e1ch c\u00e9v. V\u00edce se o <span class='tooltipsall tooltipsincontent classtoolTips188'>cholesterolu<\/span> do\u010dtete <a href=\"https:\/\/viscojis.cz\/teens\/128\/\" target=\"_blank\" rel=\"noopener\">zde<\/a>.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Kolik tuk\u016f na\u0161e t\u011blo pot\u0159ebuje?<\/strong><\/p>\n<p>Tuky by m\u011bly tvo\u0159it asi 30 % z celkov\u00e9ho energetick\u00e9ho p\u0159\u00edjmu. <span class='tooltipsall tooltipsincontent classtoolTips146'>nasycen\u00e9 tuky<\/span> by m\u011bly tvo\u0159it max. 1\/3, nenasycen\u00e9 asi 2\/3 ze v\u0161ech p\u0159ijat\u00fdch tuk\u016f, obsah trans tuk\u016f by m\u011bl b\u00fdt co nejni\u017e\u0161\u00ed a nep\u0159esahovat 1 % energetick\u00e9ho p\u0159\u00edjmu. Denn\u011b mus\u00ed \u010dlov\u011bk p\u0159ijmout asi 8 g nepostradateln\u00fdch <span class='tooltipsall tooltipsincontent classtoolTips19'>nenasycen\u00fdch mastn\u00fdch kyselin<\/span>.<\/p>\n<p><em>Jako p\u0159\u00edklad uve\u010fme dosp\u011bl\u00e9ho mu\u017ee s&nbsp;denn\u00edm p\u0159\u00edjmem energie 10200 kJ (2400 kcal), pro kter\u00e9ho 30 % celkov\u00e9ho energetick\u00e9ho p\u0159\u00edjmu odpov\u00edd\u00e1 80 g tuk\u016f\/den.\u201c Pro lep\u0161\u00ed p\u0159edstavu uv\u00e1d\u00edme p\u0159\u00edklady mno\u017estv\u00ed tuku v n\u011bkter\u00fdch potravin\u00e1ch: 1 pl\u00e1tek s\u00fdra Eidam 30 % t.v.s (15 g) \u2013 2,5 g tuku, 3 pl\u00e1tky loveck\u00e9ho sal\u00e1mu (10 g) \u2013 4 g tuku, 1 pol\u00e9vkov\u00e1 l\u017e\u00edce oleje (10 g) \u2013 10 g tuku, 1 hrnek plnotu\u010dn\u00e9ho ml\u00e9ka (200 g) \u2013 7 g tuku, 10 oliv (30 g) \u2013 4 g tuku.<\/em><\/p>\n<p>&nbsp;<\/p>\n<p>Nadbyte\u010dn\u00fd p\u0159\u00edjem tuk\u016f zvy\u0161uje riziko vzniku nadv\u00e1hy, obezity, onemocn\u011bn\u00ed srdce a c\u00e9v a n\u011bkter\u00fdch druh\u016f rakoviny, nap\u0159\u00edklad n\u00e1doru tlust\u00e9ho st\u0159eva a n\u00e1doru prsu.<\/p>\n<p>P\u0159i v\u00fdb\u011bru vhodn\u00fdch potravin mus\u00edme d\u00e1vat pozor na skryt\u00e9 tuky, kter\u00e9 sice na prvn\u00ed pohled nevid\u00edme, ale mohou tvo\u0159it podstatnou \u010d\u00e1st denn\u00edho p\u0159\u00edjmu energie. Skryt\u00e9 tuky se vyskytuj\u00ed v uzenin\u00e1ch, sladkostech jako jsou zmrzliny, \u010dokol\u00e1da, z\u00e1kusky, d\u00e1le v s\u00fdrech, plnotu\u010dn\u00e9m ml\u00e9ce a v jin\u00fdch tu\u010dn\u00fdch ml\u00e9\u010dn\u00fdch v\u00fdrobc\u00edch.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span><em><strong>Pou\u017eit\u00e1 literatura:<\/strong><\/em><\/span><\/p>\n<p><span><em>Manu\u00e1l prevence v l\u00e9ka\u0159sk\u00e9 praxi, 3. LF a SZU, souborn\u00e9 vyd\u00e1n\u00ed 2004. <\/em><\/span><br \/><span><em>V\u00fd\u017eivov\u00e1 doporu\u010den\u00ed pro obyvatelstvo \u010cR, MZ \u010cR 2005 <\/em><\/span><br \/><span><em>Bezpe\u010dnost potravin A-Z, <a href=\"http:\/\/www.bezpecnostpotravin.cz\/az\/\">www.bezpecnostpotravin.cz\/az\/<\/a><\/em><\/span><\/p>\n<p><span><em>&nbsp;<\/em><\/span><\/p>\n<p>&nbsp;<\/p>\n<p><\/strong><\/span><\/p>\n<p><span>&nbsp; <br \/><\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span><span><\/span><\/span><\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips19','Nenasycen\u00e9 mastn\u00e9 kyseliny se d\u011bl\u00ed na tzv. mononenasycen\u00e9 (s jednou n\u00e1sobnou vazbou) a polynenasycen\u00e9 (se dv\u011bma a v\u00edce n\u00e1sobn\u00fdmi vazbami). Mononenasycen\u00e9 MK se tak\u00e9 ozna\u010duj\u00ed jako MUFA (z angl. mono-unsaturated fatty acids), polynenasycen\u00e9 jako PUFA (angl. poly-unsaturated fatty acids).'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips24','Nenasycen\u00e9 mastn\u00e9 kyseliny maj\u00ed ve sv\u00e9m uhl\u00edkov\u00e9m \u0159et\u011bzci jednu nebo v\u00edce dvojn\u00fdch vazeb. Dle toho se d\u00e1le d\u011bl\u00ed na mononenasycen\u00e9 a polynenasycen\u00e9, je\u017e maj\u00ed v t\u011ble odli\u0161n\u00e9 funkce.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips48','Omega-6 MK ovliv\u0148uj\u00ed krevn\u00ed tlak, teplotu, hojen\u00ed ran, z\u00e1n\u011btliv\u00e9 procesy. P\u016fsob\u00ed ale proti vlivu omega-3 MK, proto m\u00e1 jejich vysok\u00fd p\u0159\u00edjem nep\u0159\u00edzniv\u00fd vliv nap\u0159. na srdce a c\u00e9vy, kosti, z\u00e1n\u011bty, psychickou vyrovnanost, zvy\u0161uje riziko n\u00e1dorov\u00fdch onemocn\u011bn\u00ed. Mezi omega-6 MK pat\u0159\u00ed kyselina gama-linolenov\u00e1 (GLA), linolov\u00e1 (LA), arachidonov\u00e1 (AA).'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips66','Mastn\u00e9 kyseliny jsou z\u00e1kladem v\u0161ech tuk\u016f. Li\u0161\u00ed se svou d\u00e9lkou a tak\u00e9 vlastnostmi sv\u00fdch vazeb \u2013 podle toho se pak mluv\u00ed o tuc\u00edch nasycen\u00fdch a nenasycen\u00fdch. Trans mastn\u00e9 kyseliny jsou nenasycen\u00e9 a vznikaj\u00ed v potravin\u00e1ch hlavn\u011b b\u011bhem procesu tzv. ztu\u017eov\u00e1n\u00ed tuk\u016f. Potraviny je v\u0161ak obsahuj\u00ed i p\u0159irozen\u011b. V mal\u00e9m mno\u017estv\u00ed n\u00e1m ne\u0161kod\u00ed, ve v\u011bt\u0161\u00edm mohou p\u0159isp\u00edvat ke vzniku nemoc\u00ed srdce a c\u00e9v. U n\u00e1s jsou velk\u00fdm zdrojem trans mastn\u00fdch kyselin p\u0159edev\u0161\u00edm potravin\u00e1\u0159sk\u00e9 v\u00fdrobky vyroben\u00e9 s pou\u017eit\u00edm cukr\u00e1\u0159sk\u00fdch a peka\u0159sk\u00fdch margarin\u016f (koblihy, v\u00e1no\u010dky, tukov\u00e9 rohl\u00edky, \u2026) a potenci\u00e1ln\u011b v\u0161echny potraviny, kter\u00e9 maj\u00ed na obalu naps\u00e1no, \u017ee obsahuj\u00ed ztu\u017een\u00fd rostlinn\u00fd tuk. I v za\u0159\u00edzen\u00edch ve\u0159ejn\u00e9ho stravov\u00e1n\u00ed se z\u0159ejm\u011b pou\u017e\u00edvaj\u00ed produkty obsahuj\u00edc\u00ed ztu\u017een\u00fd rostlinn\u00fd tuk velmi \u010dasto.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips144','Kakaov\u00e9 m\u00e1slo je tuh\u00fd \u017elut\u00fd tuk s dlouhou trvanlivost\u00ed, vyu\u017e\u00edv\u00e1 se i k v\u00fdrob\u011b kosmetiky.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips146','Nasycen\u00e9 tuky v\u00fdznamn\u011b zvy\u0161uj\u00ed riziko onemocn\u011bn\u00ed srdce a c\u00e9v. Vyskytuj\u00ed se p\u0159edev\u0161\u00edm v \u017eivo\u010di\u0161n\u00fdch tuc\u00edch, kokosov\u00e9m a palmoj\u00e1drov\u00e9m tuku. Vysok\u00e9 mno\u017estv\u00ed obsahuj\u00ed nap\u0159\u00edklad uzeniny, tu\u010dn\u00e1 masa a ml\u00e9\u010dn\u00e9 v\u00fdrobky s vy\u0161\u0161\u00edm obsahem tuku (mimo jin\u00e9 smetana, \u0161leha\u010dka, smetanov\u00e9 jogurty, plnotu\u010dn\u00e9 ml\u00e9ko atd.), majon\u00e9za, rychl\u00e9 ob\u010derstven\u00ed, sma\u017een\u00e9 a fritovan\u00e9 potraviny, sladkosti apod.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips146','Nasycen\u00e9 tuky v\u00fdznamn\u011b zvy\u0161uj\u00ed riziko onemocn\u011bn\u00ed srdce a c\u00e9v. Vyskytuj\u00ed se p\u0159edev\u0161\u00edm v \u017eivo\u010di\u0161n\u00fdch tuc\u00edch, kokosov\u00e9m a palmoj\u00e1drov\u00e9m tuku. Vysok\u00e9 mno\u017estv\u00ed obsahuj\u00ed nap\u0159\u00edklad uzeniny, tu\u010dn\u00e1 masa a ml\u00e9\u010dn\u00e9 v\u00fdrobky s vy\u0161\u0161\u00edm obsahem tuku (mimo jin\u00e9 smetana, \u0161leha\u010dka, smetanov\u00e9 jogurty, plnotu\u010dn\u00e9 ml\u00e9ko atd.), majon\u00e9za, rychl\u00e9 ob\u010derstven\u00ed, sma\u017een\u00e9 a fritovan\u00e9 potraviny, sladkosti apod.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips167','Ztu\u017eov\u00e1n\u00ed je proces, p\u0159i kter\u00e9m se m\u011bn\u00ed konzistence a vlastnosti olej\u016f. Ztu\u017een\u00e9 tuky maj\u00ed tuhou konzistenci, nap\u0159. Hera, Omega, Flora, aj.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips188','Cholesterol je l\u00e1tka tukov\u00e9 povahy, kter\u00e1 je pro na\u0161e t\u011blo na jedn\u00e9 stran\u011b nepostradateln\u00e1 \u2013 tvo\u0159\u00ed se z n\u011bj nap\u0159\u00edklad hormony a vitamin D apod. V nadm\u011brn\u00e9m mno\u017estv\u00ed se m\u016f\u017ee usazovat ve st\u011bn\u00e1ch c\u00e9v a ucp\u00e1vat je. Vyskytuje se ve v\u0161ech \u017eivo\u010di\u0161n\u00fdch tk\u00e1n\u00edch, ale nevyskytuje se v rostlin\u00e1ch. \u010c\u00e1st cholesterolu si t\u011blo samo vytv\u00e1\u0159\u00ed, \u010d\u00e1st se do t\u011bla dost\u00e1v\u00e1 konzumac\u00ed \u017eivo\u010di\u0161n\u00fdch potravin. Vysok\u00fd p\u0159\u00edjem cholesterolu v potrav\u011b zvy\u0161uje riziko vzniku onemocn\u011bn\u00ed srdce a c\u00e9v.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips188','Cholesterol je l\u00e1tka tukov\u00e9 povahy, kter\u00e1 je pro na\u0161e t\u011blo na jedn\u00e9 stran\u011b nepostradateln\u00e1 \u2013 tvo\u0159\u00ed se z n\u011bj nap\u0159\u00edklad hormony a vitamin D apod. V nadm\u011brn\u00e9m mno\u017estv\u00ed se m\u016f\u017ee usazovat ve st\u011bn\u00e1ch c\u00e9v a ucp\u00e1vat je. Vyskytuje se ve v\u0161ech \u017eivo\u010di\u0161n\u00fdch tk\u00e1n\u00edch, ale nevyskytuje se v rostlin\u00e1ch. \u010c\u00e1st cholesterolu si t\u011blo samo vytv\u00e1\u0159\u00ed, \u010d\u00e1st se do t\u011bla dost\u00e1v\u00e1 konzumac\u00ed \u017eivo\u010di\u0161n\u00fdch potravin. Vysok\u00fd p\u0159\u00edjem cholesterolu v potrav\u011b zvy\u0161uje riziko vzniku onemocn\u011bn\u00ed srdce a c\u00e9v.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips235','Sacharidy\u00a0 jsou d\u016fle\u017eit\u00fd zdroj energie pro na\u0161e du\u0161evn\u00ed i fyzick\u00e9 aktivity. Jsou obsa\u017eeny nap\u0159\u00edklad v brambor\u00e1ch, r\u00fd\u017ei, t\u011bstovin\u00e1ch, pe\u010divu, ale tak\u00e9 ve sladk\u00fdch pokrmech, n\u00e1poj\u00edch apod.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips297','Oleje jsou z\u00e1sobn\u00ed l\u00e1tky rostlin, ukl\u00e1daj\u00ed se hlavn\u011b v\u00a0plodech a semenech, ale i v\u00a0jin\u00fdch \u010d\u00e1stech rostlin. Oproti \u017eivo\u010di\u0161n\u00fdm tuk\u016fm maj\u00ed rostlinn\u00e9 mnohem v\u011bt\u0161\u00ed pod\u00edl nenasycen\u00fdch mastn\u00fdch kyselin, tedy mastn\u00fdch kyselin s n\u00e1sobnou vazbou mezi dv\u011bma sousedn\u00edmi uhl\u00edky.'); <\/script>","protected":false},"excerpt":{"rendered":"<p>O tuc\u00edch, pro\u010d jsou pro n\u00e1s d\u016fle\u017eit\u00e9 a v jak\u00e9m mno\u017estv\u00ed, jak\u00e1 jsou rizika z nedostatku a nadbytku a zdroje ve v\u00fd\u017eiv\u011b.<br \/>\n&nbsp;<br \/>\nTuky jsou p\u0159irozenou a pot\u0159ebnou sou\u010d\u00e1st\u00ed na\u0161\u00ed stravy. Jsou z\u00e1kladn\u00ed slo\u017ekou bun\u011bk, z\u00e1sob\u00e1rnou energie, zaji\u0161\u0165uj\u00ed mechanickou i tepelnou ochranu organizmu. Z mastn\u00fdch kyselin se tvo\u0159\u00ed v\u00fdznamn\u00e9 l\u00e1tky, kter\u00e9 maj\u00ed regula\u010dn\u00ed \u00fa\u010dinky (nap\u0159\u00edklad ovliv\u0148uj\u00ed sr\u00e1\u017elivost krve). Tuky umo\u017e\u0148uj\u00ed vst\u0159eb\u00e1v\u00e1n\u00ed vitam\u00edn\u016f rozpustn\u00fdch v tuc\u00edch. Jeden gram tuku dod\u00e1 t\u011blu energii asi 38 kJ, co\u017e je dvojn\u00e1sobek oproti b\u00edlkovin\u00e1m a sacharid\u016fm.<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[43],"tags":[],"class_list":["post-667","post","type-post","status-publish","format-standard","hentry","category-tuky-ve-vyiv"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/667","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/comments?post=667"}],"version-history":[{"count":3,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/667\/revisions"}],"predecessor-version":[{"id":1666,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/667\/revisions\/1666"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}