LARD vs VEGETABLE OIL

I have heard that lard is better than vegetable oil.
But I have also heard that vegetable oil is better than lard.
Therefore, as usual, I searched the Web, looking for the truth.

I found web sites that favored one or the other.
However, very few showed a fair comparison of the two.
Their opinions seemed biased and lacking sufficient scientific data.

One of the best comparisons (if not the best) I found in "foodstruct.com".
They did a laboratory analysis of 100 grams of each.
Measuring the amount of each nutrient chemical in the lard and the oil.
Generating the following infographic table:

 

For details of how the analysis was done, you can go to the foodstruc.com link in the references section at the bottom of this web page.

The problem with lard, is NOT the monounsaturated fats, nor the polyunsaturated fats.
The problem with lard is the amount of cholesterol and saturated fats.

Also, when cooking with lard or vegetable oils, trans-fats can be formed.
However, trans-fat formation depends on the temperature and the amount of time that
such fats are used at high temperatures.

It is a scientific fact, that saturated fats and  trans-fats, can accumulate in our bodies.
In men, that kind of fat can accumulate around the waist. Making some men look like they are 8 months pregnant and about to give birth to twins.

If you are really interested in nutrition, the National Academies of Science has an excellent publication that can be downloaded (in PDF format) for free at this link:

https://nap.nationalacademies.org/read/10490/chapter/1

Colorado State University has a publication explaining the problems with of some kitchen appliances that only indicate "low, medium, & high" temperatures, without indicating the temperature range of each of those settings. You can read that publication here:

https://www.chhs.colostate.edu/krnc/monthly-blog/cooking-with-fats-and-oils/

Finally, I have believed, for decades (although not scientifically proven), that fats that are solid at room temperature, turn to liquid at cooking temperatures, but become solid (and sticky) once inside our bodies, and can accumulate inside veins and arteries. This can increase our blood pressure and strains the heart.

REFERENCES:
https://foodstruct.com/compare/lard-vs-vegetable-oil
https://en.wikipedia.org/wiki/Lard
https://en.wikipedia.org/wiki/Trans_fat

National Library of Medicine :
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4609978/

Colorado State University:
Failure to indicate low-medium-high in degrees
https://www.chhs.colostate.edu/krnc/monthly-blog/cooking-with-fats-and-oils/

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