China is the largest consumer of edible vegetable oil in the world. In 20 18, the consumption of edible oil in China reached 37.67 million tons. There are many brands of edible oil in China, but many brands of edible oil have been found to contain carcinogenic ingredients.
Recently, the country and other provinces conducted sampling inspection on edible oil, and found many batches of carcinogenic components, which led to unqualified aflatoxin, benzopyrene, acid value, peroxide value and solvent residue. According to the published results, the average unqualified rate of edible oil in China is about 1. 1%, in other words, 1. 1 edible oil produced by 100 oil enterprises is unqualified.
Acid value mainly reflects the rancidity degree of oil in food. The reason why the acid value exceeds the standard may be related to the lax procurement of raw materials, irregular production technology or improper storage conditions of products, especially when the storage temperature is high, it is easy to lead to the oxidation and rancidity of fats in food, which leads to the acid value exceeding the standard. Food with excessive acid value will have a pungent taste. When the acid value seriously exceeds the standard, aldehydes, ketones and acids will destroy fat-soluble vitamins, which may lead to gastrointestinal discomfort, diarrhea and liver damage after eating.
The peroxide value mainly reflects whether the oil in food is oxidized. Residual solvents are harmful substances produced in the leaching process. In the quality standard of edible vegetable oil, solvent residue is a common mandatory quality index.
Among them, aflatoxin, benzopyrene and banned flavoring agents are the most harmful to health. Aflatoxin is mainly the metabolite of Aspergillus flavus and Aspergillus parasiticus. Aflatoxin is the most toxic and carcinogenic mycotoxin found so far, and has long been listed as a carcinogen by the World Health Organization (WHO).
Aflatoxin can't be destroyed by ordinary cooking, even if it is sterilized by 100 for 20 hours, it may not be completely removed. yellow
The main harmful site of aflatoxin is the liver. The physical and chemical properties of aflatoxin are quite stable, which can not be degraded in human body and can only be deposited in liver cells. When the deposition of aflatoxin exceeds the tolerance of human body, it will cause liver injury and even induce liver cancer.
Aflatoxin not only has carcinogenicity and mutagenicity, but also reduces immunity. Many epidemiological data show that hepatitis B patients and hepatitis B virus carriers are more likely to suffer from liver cancer than healthy people under aflatoxin exposure-and China is the hardest hit area of hepatitis B.
Benzopyrene is a by-product produced in daily life or industrial production and belongs to the most toxic carcinogen in polycyclic aromatic hydrocarbons. The Japanese have done experiments on rabbits. The experiment showed that the tumor grew on the rabbit's ear on the 40th day after benzopyrene was smeared on it.
In order to attract consumers and improve the fragrance of vegetable oil, some edible oil enterprises will add banned spices, such as ethyl maltol. Excessive consumption has an impact on the human liver, and bones and joints become brittle and cancerous in advance. Severe cases may also lead to headache, nausea, vomiting, dyspnea, and even damage to liver and kidney, which is harmful to human body.
Many of the "problem oils" exposed this time are brands of small factories and workshops, such as Li Duo Edible Plant Blended Oil, Li Duo Zhenbao Edible Plant Blended Oil, and wild camellia oil produced by Hunan Gangkang Oil Industry Co., Ltd. ... These are edible oil brands that are hard to find in supermarkets.
1. Many people think that small workshops are pure natural and like to buy oil from small workshops. The storage conditions of raw materials in small workshops are not safe, and there may be negligence in the processing.
2. When buying edible oil, you should carefully check its trademark, especially pay attention to the shelf life and factory date. If there is no factory name, address or quoted quality standard code, you should pay special attention to it and don't buy it casually. Everyone still tries to choose the big brand oil in the regular supermarket, which makes people feel more at ease.
3. According to the relevant national standards, most edible oils are generally classified into Grade I, Grade II, Grade III and Grade IV according to the quality from high to low. The higher the grade of edible oil, the higher the refining degree and the better the quality.
4. Generally, high-grade edible oil is light in color and low-grade edible oil is dark in color (except sesame oil). Heat the oil to 150 and pour it out. If it is high-quality edible oil, there should be no precipitation, otherwise there will be impurities. In addition, if there is stratification, it may be adulterated mixed oil.
5. Physical squeezing is the first choice to buy edible oil, because physical squeezing has no chemical residue and is relatively safe at present;
6. For oil with good quality, the ratio of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid is11. Regular manufacturers will generally mark the content and proportion of these three fatty acids on the outer packaging of edible oil.
You must choose carefully when buying cooking oil, and don't be greedy and cheap. As a daily necessity, we should try to eat high-quality edible oil to meet the nutritional needs of the human body.