A few days ago, the news of the detection of carcinogens in edible oil was once again presented to the public, causing concern. The Consumer Council of the Hong Kong Special Administrative Region recently tested 50 edible oils, and nearly 60% of the samples detected the genetically carcinogen - propylene oxide alcohol, and the content of two samples exceeded the EU standard.
According to reports, the 50 common edible oil samples sampled this time were mainly collected from supermarkets and department stores, including olive oil, coconut oil, peanut oil and corn oil.
In fact, basically, there is a sampling inspection of edible oil quality every year in China. On May 23 this year, the State Administration for Market Regulation issued a notice on eight batches of unqualified food inspections, among which the small-pressed flax oil produced by Inner Mongolia Maxiang Trading Co., Ltd. was sampled to contain benzopyrene, and its detection value exceeded four times the national standard.
What are the main carcinogens of edible oil
Why does edible oil have carcinogens, and what are these carcinogens?
The most common quality failure of edible oil is the unqualified content of aflatoxin B1. It is mainly related to the fact that the peanut raw materials used in production have not undergone safety and quality inspection, and these peanut raw materials have mold contamination such as Aspergillus flavus, or there is improper operation process in oil pressing, and generally appear in small workshops that do not comply with self-pressing oil.
Long-term intake of aflatoxin in low doses may cause symptoms such as poor appetite, nausea, stomach discomfort, etc., and in severe cases, it may increase the probability of liver cancer.
Secondly, the unqualified content of benzopyrene substances is also caused by poor quality of edible oil raw materials or pollution in the processing process. Long-term intake can also increase the risk of cancer, commonly stomach cancer and esophageal cancer.
There is also the peroxide value exceeding the standard, generally because the edible oil in the transportation process is not tightly sealed, contact with air, light, microbial effects and other non-standard, common diseases - stomach cancer, liver cancer, cardiovascular disease, etc. are related to it.
These 3 oils are recommended to eat less or not eat
Edible oil only meets the safety standards, not fully recognized healthy, each oil has its pros and cons, but there are 3 kinds of recognized unhealthy oils:
1. It has been opened for more than 3 months
Studies have found that edible oil opened for more than 3 months may cause severe oxidative rancidity, long-term consumption will easily cause nausea, vomiting, diarrhea and other food poisoning reactions, and in severe cases, it may increase the burden on the liver and kidneys.
2. Repeatedly fried oil
Some people are used to leaving the fried oil for continued use after frying, which is actually very unhealthy.
Repeated frying of heated oil, will produce a lot of carcinogens, in addition to benzopyrene, acrylamide, heterocyclic amines and other harmful substances, but also produce a large number of trans fatty acids, long-term consumption will not only cause obesity, but also may increase the hidden risk of disease.
3. Untested "self-pressed oil"
The processing process of the small workshop has many potential safety hazards, including the oil pressing machine is not regularly disinfected and cleaned, the entire production environment is unhygienic, the production conditions cannot filter harmful substances of raw materials, and often it is taken out to check that the aflatoxin content exceeds the standard.
Bulk oil is likely to have potential safety hazards, to try to choose quality and safety labels, tightly sealed edible oil, if you really want to eat the self-pressed oil of the oil mill, it is best to buy good peanuts yourself, or look at the oil to eat with confidence.
Tips: Daily oil is also a special one
Experts suggest that the most important thing in oil selection is to diversify, eat in turn, and have a balanced intake of different types of edible oil, so that the nutrition is more balanced;
After the oil is put into the pot, pay attention to the oil temperature, generally 150 °C ~ 180 °C is good, do not wait for the oil to heat to smoke before putting the dish;
It is best to choose opaque glass or porcelain bottles for oil containers to avoid oxidation in sunlight; It is best to keep the daily intake of edible oil at 25~30 grams, otherwise it is excessive intake.