type
status
date
slug
summary
tags
category
icon
password
On May 23, the State Administration of Market Supervision issued a notice about eight batches of unqualified food tests, including a sample test for benzo[a]pyrene in a small squeeze of beard oil produced by Inner Mongolia Hemp Fragrance Trading Co. that exceeded the national food safety standard by as much as four times.
Previously, there have also been many cases of unsatisfactory sampling of edible oils:
On May 9, 2023, Inner Mongolia market supervision issued a notice saying that the acid price of sunflower oil sold by a local grain and oil store did not meet the national standard.
On November 18, 2022, the official website of the State Administration of Market Supervision announced 11 batches of food inspection failures, including one batch of peanut oil with excessive aflatoxin B1 content and one batch of self-extracted peanut oil with excessive acid value.
On November 26, 2021, the website of Xinjiang Uygur Autonomous Region Market Supervision Administration issued a notice stating that four batches of oil had exceeded the standard for acid value, ethyl maltol, peroxide value and dehydroacetic acid.
Edible oil is a household necessity, and its quality level is related to people's health. So many times the cooking oil failed the sampling test, which makes people worry, in case they accidentally consume the substandard cooking oil, it is harmful to human body?

I. How dangerous is it to eat substandard oil?

If you consume substandard oil for a long time, there is a certain health risk. In cooking oil, the most problematic are these three indicators:
One is benzo(a)pyrene. Benzo(a)pyrene is a class of carcinogens that are chemically stable, teratogenic, carcinogenic, and biotoxic. The maximum limit of benzo[a]pyrene in fats and oils and their products is 10 μg/kg as stipulated in China's National Food Safety Standard Limits for Contaminants in Food (GB 2762-2017).
The second is acidity. The acid value is a response to the degree of rancidity within the fats and oils. Exceeding the acid value will give the food an abnormal harsh taste, and when severely exceeded, it will produce aldehydes and ketones, which can cause gastrointestinal discomfort and damage the liver after consumption.
Three is aflatoxin. Aflatoxin B1 is one of the most carcinogenic of the chemicals and is strongly toxic to both humans and animals, causing the most obvious damage to the liver and even inducing liver cancer. The failure of aflatoxin B1 in oil products is related to the contamination by aflatoxin and other molds during harvesting, transportation and storage.

II. 2 highly controversial oils, can we eat them or not?

The rumor is that soybean oil contains a lot of trans fats and also increases the amount of trans fats on a large scale when cooked at high temperatures, which can be a health risk when consumed, true or false?
Trans fatty acids do bring about cardiovascular health effects, and long-term excessive intake can easily cause coronary heart disease, cancer, diabetes, etc.
It is undeniable that vegetable oils such as soybean oil do produce some trans fats in the refining process, but! As the saying goes, it's all hooliganism without talking about dose. The amount of trans fat in soybean oil is actually very small, topping out at around 1.44%.
With a daily intake of 30g of soybean oil, the intake of trans fat is only 0.42g, which is still far from the 2g recommended by the dietary guidelines. Therefore, soybean oil is edible and not the junkiest oil as rumored.
Lard tastes a lot better than vegetable oil, partly because it is an animal fat, and during the boiling process at high temperatures, it produces a Merad reaction, forming reduced ketones, heterocyclic compounds, and aldehydes and other aromatic substances. On the other hand, the lard fatty acids themselves contain oleic acid, palmitic acid, and stearic acid, which also smell very good.
This is why lard is so popular with the nation. But in recent years there has been increasing criticism of lard, saying it is a cardiovascular killer - is this really the case?
It is undeniable that lard is indeed a fat with a high saturated fat content, with about 39g of saturated fat in 100g of lard, accounting for about 40% of lard. When too much saturated fat is consumed, it can easily lead to abnormalities in the body's lipid metabolism and induce obesity, which in turn can lead to a range of cardiovascular problems.
But you can't just label lard as a "cardiovascular disease killer".
But you can't just label lard as a cardiovascular disease killer, because there are many factors that influence cardiovascular disease, such as high blood pressure, smoking and alcohol abuse, poor lifestyle habits, and genetic factors that can also trigger cardiovascular disease.
Dr. Xie Xinhui, chief physician of the Heilongjiang Jixi Jixi Mine Hospital, suggests that people with dyslipidemia and cardiovascular disease should still try to eat less lard as a daily food. If you are a healthy person, you can consume lard appropriately, as long as you don't overdo it.
According to the Dietary Guidelines for Chinese Residents, it is recommended that the daily intake of saturated fat should be less than 10% of the total calories, and with a daily intake of 2000 calories, saturated fat needs to be controlled at less than 20g, which translates to about 50g of lard, and the daily intake should be controlled within this range.

Three, these 3 kinds of oils are really to be eaten less

On a daily basis, we really need to be alert to these three kinds of oils, the consumption of which may bring a great threat to health.
1, small workshop self-extraction oil
Self-extraction oil has greater safety risks, because the small workshop can not be screened for raw materials, there may be some moldy, deteriorating raw materials, squeezed out of the oil is also contaminated. The machine and environmental hygiene of the small workshop are poor, and the oil extracted is not refined, and the harmful substances within the oil cannot be thoroughly removed.
2. Repeatedly used oil
Repeatedly fried fats can produce benzo(a)pyrene, heterocyclic amines, acrylamide and other carcinogens, and long-term consumption will lay a greater risk to health. The trans-fat content of such fats is also greatly increased, easily causing physical obesity.
3. Oil that has been opened for a long time
Fats that have been opened for a long time will increase the risk of infection with mold, and fats that are in contact with air may oxidize and then produce some oxidation products, long-term intake of such fats will bring health risks, it is recommended that fats be consumed within 3 months after opening.
High uric acid can "harm" many organs throughout the body! Many people have nail infections that are actually caused by nail clipping! 2 bad habits to change as soon as possible