On the seasoning rack in the kitchen, soy sauce is undoubtedly a regular customer.
Some voices say that soy sauce is "harmful oil", which is not only toxic but also carcinogenic, which makes many consumers doubt the safety of soy sauce. So, is soy sauce really harmful? Does it really cause cancer?
Safety and carcinogenicity of soy sauce
Did you know that there are two main types of soy sauce on the market: pure brewed soy sauce and prepared soy sauce. The difference between the two is not only reflected in the production process, but also in the nutritional value and food safety that we care about.
Pure brewed soy sauce, which is made through the natural fermentation of soybeans and wheat.
This process not only gives soy sauce its unique aroma and deep color, but more importantly, it retains a wealth of nutrients such as amino acids and minerals, which our bodies need.
To put it simply, pure brewed soy sauce not only tastes authentic, but also has great health benefits.
However, preparing soy sauce is a bit more complicated. This soy sauce may have other ingredients added to adjust the taste or reduce costs, including pigments, preservatives, and monosodium glutamate, among others.
While these additives can make soy sauce look and taste more appealing, it may require a little more care for those of us who are looking for all-natural foods.
Of particular note is the fact that some soy sauces may be contaminated with harmful substances such as aflatoxins during the production process.
Aflatoxin, a natural toxin produced by mold metabolism, mainly has group B and G, of which B1 is the most toxic and is internationally recognized as a first-class carcinogen.
This toxin is not only highly toxic, but also has teratogenic, mutagenic and carcinogenic properties, posing a serious threat to both humans and animals.
Therefore, the detection and control of aflatoxins is crucial in soy sauce production. Regular soy sauce manufacturers will take strict quality control measures to ensure that their products are safe and reliable.
As consumers, we should also pay attention to the product label when choosing soy sauce, and give preference to those brands that are reputable and clearly marked with no or low additives.
Since December 21, 2019, according to GB 2717-2018 "National Food Safety Standard for Soy Sauce", only brewed soy sauce is officially recognized on the market.
This standard emphasizes the requirements for amino acid nitrogen in soy sauce, but does not clearly distinguish between brewed soy sauce and prepared soy sauce.
This has sparked widespread scientific interest, and researchers have begun to explore the nutrients and flavor substances in soy sauce with different processes, brands and brewing times, as well as how to detect adulteration and harmful substances in soy sauce.
For example, studies on food safety have shown that certain additives (such as sodium benzoate) are not harmful to humans when a one-time intake of 0-5 mg/kg body weight.
This means that if you take a 500ml bottle of soy sauce as an example, which contains about 0.5g of sodium benzoate, you need to consume about 70 bottles of soy sauce at one time to reach a potentially harmful level.
This shows that under normal eating habits, the safety of soy sauce is guaranteed.
However, research on food safety issues and preventive measures for soy sauce has not stopped. By analyzing the possible hazards in the soy sauce production process, scientists have proposed a series of control methods to improve the hygienic quality and ensure the safety of soy sauce products.
The quality of soy sauce is particularly important, and the routine items involved include sensory quality, net content, amino acid nitrogen, total acid, total arsenic, lead, aflatoxin B1, food additives, total bacterial count, coliform bacteria, pathogenic bacteria, ammonium salts, soluble salt-free solids, total nitrogen, and 3-chloro-1,2-propanediol.
The standardization and normalization of these tests is essential to ensure the quality of soy sauce and the health of consumers.
Choosing a reputable brand, paying attention to the information on the product label, and consuming rationally are the attitudes that every consumer should take.
Don't hesitate to ask any questions about food safety or soy sauce selection, learn more and ask more so that we can enjoy our food healthier and more securely.
Safety standards
One ingredient in soy sauce, which is commonly used in our daily diets, can be a cause for concern, and that is 4-methylimidazole (4-MeI).
4-Methylimidazole is a by-product of caramel pigment, a substance found not only in soy sauce but also widely found in many other foods and beverages.
Although the International Agency for Research on Cancer (WHO-IARC) classifies it as a Group 2B carcinogen, meaning that there is insufficient evidence for carcinogenicity in humans, the evidence for carcinogenicity in laboratory animals is relatively sufficient, which is enough to cause our concern.
During the soy sauce production process, caramel colors may be added to give the product a specific color and flavor. This pigment may produce 4-methylimidazole during the production process.
However, not all types of caramel colors produce this by-product.
In fact, caramel colors are divided into several different categories, some of which do not produce 4-methylimidazole during the production process, which makes it possible to choose safer food additives.
Regarding the safety of 4-methylimidazole, the standards vary from country to country and related organizations, which increases our uncertainty when consuming.
In California, for example, the Office of Environmental Health Hazard Assessment (OHAZARD) states that a daily intake of 16 micrograms of 4-methylimidazole may increase the risk of cancer to 1 in 100,000 people.
The European Food Safety Authority (EFSA), on the other hand, assessed that caramel colors are neither genotoxic nor carcinogenic to humans.
In China, according to the Chinese national standard GB 1886.64-2015, the content of 4-methylimidazole in caramel color shall not exceed 200mg/kg.
This limit is set quite loosely, much higher than what we might ingest through daily consumption of soy sauce.
Considering that soy sauce is usually only used as a seasoning in cooking, the amount of 4-methylimidazole ingested through soy sauce is very limited.
Further studies have shown that even in experimental animals, 4-methylimidazole shows carcinogenic effects only at high doses well above normal human dietary intake levels.
This underscores the extremely low likelihood of 4-methylimidazole effects on human health in the actual diet. In addition, there is no conclusive evidence that 4-methylimidazole carries the same risk in humans.
Based on the existing scientific research and standards, we can reasonably infer that the amount of 4-methylimidazole in soy sauce is considered safe under normal consumption levels.
When choosing soy sauce, consumers should give preference to reputable brands and pay attention to the ingredient information on product labels.
At the same time, scientists and regulators will continue to pay attention to the content of 4-methylimidazole in food, updating safety guidelines and standards based on the latest research results.
In your daily life, adopting a balanced diet and avoiding excessive intake of any single food or additives is the best strategy to reduce any potential health risks.
With a varied diet and a reasonable amount of food, we can not only enjoy the pleasure of food, but also stay healthy.
The salt content in soy sauce
The higher salt content in soy sauce is also a health issue that we cannot ignore. In general, regular soy sauce has a salt content of about 15 to 20 percent, which can be a challenge for people who need to control their salt intake.
Excessive salt intake has been widely recognized as an increased risk of cardiovascular disease and high blood pressure. For those who are already at risk of high blood pressure or cardiovascular disease, limiting their soy sauce intake is a wise choice.
Fortunately, there are a variety of low-salt or reduced-salt soy sauce products on the market, which are relatively low in salt and are more suitable for people who need to control their salt intake.
For example, some brands have launched lightly salted soy sauce, which has a salt content of about 10.6g/100mL, which is significantly lower than that of traditional soy sauce.
This type of product can not only help people reduce salt intake, but also maintain the flavor of soy sauce, so that the taste of the diet is not reduced. Choosing this type of low-salt soy sauce is an easy way to pursue a healthy lifestyle.
When choosing a low-salt soy sauce, you also need to pay attention to the product label, learn more about its salt content, and note whether other flavor-enhancing or preservative ingredients have been added.
To ensure a healthier diet, preference can be given to products that are labeled "no additives" or "no preservatives".
Even if you choose a low-salt soy sauce, you should use it in moderation to avoid unconsciously increasing the amount of soy sauce because of the light taste, thus canceling the original intention of reducing salt.
Soy sauce with other foods
Soy sauce has become an indispensable artifact in almost every kitchen.
Not only because it can significantly enhance the flavor and color of dishes, but also because when it is paired with other spices such as ginger, garlic, green onions, etc., it can create a variety of dipping sauces or cooking bases suitable for meat and seafood, making dishes richer and more flavorful.
However, there are also some tips and precautions to be aware of when using soy sauce to ensure that we not only enjoy the delicious taste, but also eat it healthily.
Especially when dealing with processed meats such as sausages, hams, bacon, etc., which often contain nitrite, a preservative and color fixative commonly used in food processing.
When these nitrite-containing foods are cooked with soy sauce at high temperatures for long periods of time, it is possible to form nitrosamines, a known carcinogen. Therefore, when cooking this type of food, we should try to avoid cooking it with soy sauce at high temperature for a long time.
Adjusting the use of soy sauce in the right amount will not only help us create great and aromatic dishes, but also ensure a healthy diet, so that we can enjoy our food while taking care of our health.
References are as follows:
[1] The safety of the soybean sauce fermentation bacterium Luseri conjugating yeast
[2] GB 2717-2018 National food safety standard for soy sauce
[3] Detailed rules for the review of condiment production licenses
[4] GB 5009.282-2020 National food safety standard Determination of 1-methylimidazole, 2-methylimidazole and 4-methylimidazole in food
【5】Questions & Answers About 4-MEI