Expert evidence: “Is mayonnaise harmful? How often can it be consumed?”
Mayonnaise is a nutritious product that is a source of fats, carbohydrates, proteins necessary for the functioning of the human body. The harm or benefit of a product is determined by the components that make up it.
The main component of Olkom mayonnaise is sunflower oil, which, in turn, is a source of unsaturated fatty acids and vitamin E useful for the human body. As standard, mayonnaise with a high fat content, for example, the classic Provencal, also includes egg powder, sugar, salt and acids.
The most controversial ingredient is acetic acid, which increases acidity in the stomach and can therefore be dangerous for people with gastrointestinal problems. To reduce this effect on the human body, in mayonnaise and mayonnaise sauces TM “Olkom” the content of acetic acid is reduced by adding natural lactic acid.
The composition of long-term mayonnaise and mayonnaise with a low fat content, in addition to the main ingredients, includes stabilizing components of plant origin, antioxidants, and a preservative. They are added in very small quantities, but they play an important role in preventing product spoilage. The harm or benefit of these components is determined by the amount of the consumed product in the total diet, taking into account their content in other products.
The quantity and frequency of its consumption is an individual question. Depends on age, physical activity, body needs, human health characteristics…
This question must be clarified exclusively with gastroenterologists and nutritionists and calculated depending on the daily diet and other individual parameters.
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