Those who favor low-fat sauces to preserve their health may be disappointed. And for good reason: a study published in the American Journal of Clinical Nutrition reveals that adding oil-based dressing to your salad is a good thing. Fat would indeed promote the assimilation of seven micronutrients beneficial to health, namely alpha-carotene, beta carotene, lutein and lycopene, Vitamin E, the vitamin K and vitamin A.
Two tablespoons, the ideal amount
To find out, researchers at Iowa State University (USA) asked 12 female volunteers to consume salads topped with five dressings containing varying levels of soybean oil, an ingredient that often found in industrial sauces. The participants were then subjected to a blood test to measure the assimilation of micronutrients. Result: maximum assimilation took place around 32 grams of soybean oil, the highest amount studied during this research, corresponding to a little more than two tablespoons.
A phenomenon that has a real impact on health, according to Wendy White, associate professor of food science and human nutrition and lead author of the study. She explains that the assimilation of these micronutrients would, among other things, reduce the risks of Cancer and preserve the view. However, there is no question of soaking your vegetables in the sauce: two tablespoons of vinaigrette per day are enough!
Read also :
Eating salads is good, but choose your dressing wisely
Good reasons to make your own salad dressing
