Vietnam health experts warn about improper pork fat use and advise balanced dietary fats

Nutrition specialists in Vietnam say that pork fat itself is not an unhealthy food, but incorrect cooking and storage habits can turn it into a health risk. Dr. Lê Thị Hương Giang of Hospital 19‑8 notes that overheating pork fat above 190 °C leads to oxidation and harmful compounds, and that pouring hot fat into plastic containers may leach contaminants. She recommends frying at moderate heat, using glass or ceramic vessels, and storing cooled fat in sealed refrigeration to prevent rancidity.

Separate health guidance highlights the role of dietary fats in breast cancer development. While fats are essential for vitamin absorption and bodily functions, saturated fats and excessive intake may fuel certain cancer cells. Experts suggest prioritising unsaturated fats from fish, nuts and plant oils, and limiting saturated fats and heavily processed foods. Squid ink (túi mực) contains antioxidant compounds, but current research does not substantiate its use as a functional food for disease prevention.