Lao Wang, a 62-year-old former restaurant chef, has a penchant for seasonings, especially oyster sauce. But recently, a news that "oyster sauce causes cancer" made him quit this condiment. This has led to an important discussion: is oyster sauce really a carcinogenic risk, and how can it be safely selected and used?
First of all, the claim that oyster sauce causes cancer needs scientific evidence to substantiate. In fact, most foods do not directly cause cancer per se, but are usually caused by certain substances produced during food processing, or harmful compounds produced due to improper storage and cooking. For example, polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines produced when cooking meat at high temperatures, which may pose a carcinogenic risk in some cases.
When it comes to oyster sauce, the main focus is on its processing and composition. A good quality oyster sauce should be made with oysters and salt as the main ingredients, through a natural fermentation and boiling process. However, some brands in the market may have added too many preservatives, MSG or other chemical additives, and excessive intake of these additives may have negative health effects.
Does eating oyster sauce regularly really cause cancer?
The rumor that oyster sauce causes cancer is actually a misconception about the existence of monosodium glutamate. Monosodium glutamate is a common food additive that is widely used in condiments, including oyster sauce and monosodium glutamate. Its carcinogenicity has always been the focus of attention, but according to the existing scientific research and the evaluation of authoritative institutions, monosodium glutamate does not pose a carcinogenic risk.
First of all, monosodium glutamate is safe to use in foods. The World Health Organization (WHO) and the Joint Organization of Food Additive Experts classify it as a safe category condiment that does not require restrictions. In addition, a number of toxicological experiments conducted internationally have not found that monosodium glutamate has carcinogenic effects on humans. Therefore, it is safe to consume condiments that contain monosodium glutamate, such as monosodium glutamate and oyster sauce.
Secondly, there is no scientific basis for the claim that monosodium glutamate produces carcinogens at high temperatures. Although monosodium glutamate may produce small amounts of monosodium pyroglutamate at very high temperatures, it does not pose a health risk. Moreover, too high a temperature can destroy the umami taste of monosodium glutamate, which defeats the original purpose of using condiments.
Regarding the storage of oyster sauce, attention should indeed be paid to. Oyster sauce is best stored in the refrigerator (0 to 4 degrees Celsius) after opening the lid to prevent spoilage and mildew. Oyster sauce that has been stored at room temperature for a long time may deteriorate, and continued consumption may lead to the ingestion of harmful substances such as aflatoxin, which may increase the risk of cancer. Therefore, proper storage of condiments is key to maintaining their quality and safety.
Rumor Refutation Conference: These 3 "carcinogenic seasonings" can be eaten with confidence
Ginger and safrole: There are concerns that the safrole in ginger is a carcinogen. Indeed, safrole is classified as a Group 2 carcinogen, which means that it may pose a carcinogenic risk to humans. However, it is important to know that carcinogens can only cause cancer when they reach a certain amount. The maximum limit of safrole in food is 1 mg/kg, and the amount of ginger used in daily cooking is far from this level. Therefore, ginger is safe to consume.
Ethyl carbamate in cooking wine: Some cooking wines contain ethyl carbamate, which is also classified as a Group 2A carcinogen. Although there is no clear limit on the amount of cooking wine added in China, cooking wine is usually only used in small amounts. Therefore, the actual intake of urethane in cooking wine is very low, and it is safe to use cooking wine.
Ingredients of Essence of Chicken: Often seen as an upgraded version of MSG, Essence of Chicken is a compound seasoning with a slight chicken flavor. Its main ingredient is monosodium glutamate, which is the same as monosodium glutamate. In addition to this, it contains small amounts of salts, nucleotides, sugar, and other spices. The use of chicken bouillon is equally safe.
These commonly used seasonings are safe for daily use, and there is no need to worry too much about their carcinogenic risk. With the proper knowledge and use of these seasonings, you can enjoy your meal with peace of mind.