□本报记者王佳

近日,英国每日邮报报道说,科学家说,用植物油烹调能释放致癌化学毒素& ;,然后,英国和;每日邮报还写道,猪油油炸食品比较健康,因为植物油加热到释放化学毒素。 的波纹,国内媒体纷纷烹调植物油可引起癌症;为核心的称号被广泛转载,引起食用植物油消费者健康的关注。

在这方面,中国食品药品监督管理局颁发的食品安全风险分析及;,建议科学合理的食用植物油,一般不会对人体健康产生影响。

据报道,来自不同来源的植物和动物油,它的组合物是不一样的。食用油的主要营养素是饱和脂肪酸和不饱和脂肪酸,从不同来源的食用油,较大的其脂肪酸的种类和内容之间的区别。猪油,牛油和羊脂和从家畜肉由来其他动物脂肪是富含饱和脂肪酸。多数植物油富含不饱和脂肪酸,橄榄油,菜籽油,花生油中含有较多的单不饱和脂肪酸,玉米油,大豆油,葵花籽油,含有多不饱和脂肪酸,但热带植物来源可可脂,椰子油和棕榈油富含饱和脂肪酸。

国家食品药品监督管理局表示,石油评估等综合因素的优劣,应考虑:油脂肪酸组成和甘油酯的配置是合理的;内容自然微量营养素的水平对人体健康有益的;如果有对人类健康有害的物质的因素来判断食用油的优点。因此,长时间高温煎炸油的条件下,判断油参数的优点形成的唯一因素醛的量不够全面。

据悉,食用油的营养价值是受多种因素影响等烹调方式,温度和时间,任何类型的油不长时间主张(或重复),在高温下使用。

据相关研究表明,烹调温度和取暖油的营养成分时会产生一定的影响时。在高温下进行很长一段时间(或重复)油炸润滑脂会发生氧化,水解和聚合反应,以产生醛,酮,内酯和其他化学物质,长期食用对人体有一定的危险。报道在各种动物和植物油的实验是加热到180℃10,20分钟,并在一定程度的一些植物油(如向日葵油和玉米油)不饱和度较高的条件下可达20至30分钟确实比脂肪(如动物油,椰子油)形式多种醛的饱和水平。但是,实验还表明,在180℃,10分钟烹调油,向日葵油和玉米油的量,以产生醛,而是比橄榄油略低。因此,不良反应即使在极端实验条件的发病率来推测,不知植物油烹调正常情况下,安全性是值得怀疑的。

国家食品药品监督管理局认为,科学合理的食用植物油,一般不会对人体健康产生影响。中国人的饮食习惯,烹饪习惯,出油的情况和其他国家有一定的差异,对整个中国烹饪比西式的烹饪更加多样化,欧美国家用煎,炸为主,中国式的方法包括油炸,蒸,炖,加热温度和时间滑,煮,炒等多种方式,如急炒,蒸植物油等一般不会对媒体报道的实现程度出现。根据植物油的耐热性或烟点不同的来源,使用的烹饪合理的方式,一般不会对人体健康造成影响。

国家食品药品监督管理局提醒消费者,以控制食用油和合理地选择烹饪健康的生活方式的摄入量。根据中国饮食准则的建议,石油每天摄入健康成人每人应在25至30克进行控制。由于不同物种的单一油的脂肪酸组成,营养价值是不一样的,你应该选择根据自己的需要,最好不要只吃一种食用油。对于家庭,食用油的正确方法就显得尤为重要,我们建议低温烹调过程中的油,尽量少用煎,烤,烤,炸等高温烹调方法,并结合饮食习惯和烹调方法,科学使用食用油。同时,需要注意的储油条件下,光,热保护,应尽快开通后食用。

□ newspaper reporter Wang Jia

Recently, the British "Daily Mail" reported that a "Scientists say the use of vegetable oils for cooking can release cancer-causing chemical toxins", and then, the British "Daily Mail" also wrote that "lard fried foods relatively healthy, because vegetable oil is heated to release chemical toxins. " A ripple, domestic media have to "cook vegetable oils can cause cancer" as the title of the core were widely reproduced, caused edible vegetable oil consumer health attention.

In this regard, China Food and Drug Administration issued the "food safety risk analysis", recommended that scientific and rational edible vegetable oil, generally will not have an impact on human health.

It is reported that vegetable and animal oils from different sources, its composition is not the same. The main nutrients of edible oil is a saturated fatty acid and unsaturated fatty acids, edible oils from different sources, the larger the difference between the type and content of its fatty acids. Lard, butter and suet and other animal fats derived from livestock meat is rich in saturated fatty acids. Most vegetable oils rich in unsaturated fatty acids, olive oil, canola oil, peanut oil contains more monounsaturated fatty acids, corn oil, soybean oil, sunflower oil, containing more polyunsaturated fatty acids, but tropical plant sources cocoa butter, coconut oil and palm oil rich in saturated fatty acids.

State Food and Drug Administration said oil assess the merits of a combination of factors should be considered: oil fatty acid composition and glycerides configuration is reasonable; content beneficial to human health of the natural trace nutrients level; if there is to human health hazardous substances which are factors to judge the merits of an edible oil. Therefore, under conditions of prolonged high temperature frying oil the quantity of aldehydes formed as the sole factor in judging the merits of the argument of oil is not comprehensive enough.

It is reported that the nutritional value of edible oil is affected by many factors other cooking mode, temperature and time, any kind of oil does not advocate for a long time (or repeated) use at high temperatures.

According to the relevant studies have shown that during cooking temperature and time of heating oil nutrients will have a certain impact. At a high temperature for a long time (or repeated) frying grease will occur oxidation, hydrolysis and polymerization reaction to produce aldehydes, ketones, lactones and other chemical substances, long-term consumption of the human body has certain hazards. The experiments reported in a variety of animal and vegetable oils were heated at 180 ℃ 10, 20 minutes, and at up to 20 to 30 minutes under the condition of higher degree of unsaturation of some vegetable oils (such as sunflower oil and corn oil) is indeed higher than the saturation level of fats (such as animal oil, coconut oil) form more aldehydes. However, the experiment also showed that cooking oil at 180 ℃ for 10 minutes, the amount of sunflower oil and corn oil to produce aldehydes but instead slightly lower than olive oil. Therefore, the incidence of adverse reactions even under extreme experimental conditions to speculate and wonder vegetable oil under normal cooking conditions, safety is questionable.

State Food and Drug Administration believes that scientific and rational edible vegetable oil, generally will not have an impact on human health. Chinese people's eating habits, cooking habits, the oil situation and other countries have some differences, on the whole Chinese cooking is more diverse than Western-style cooking, European and American countries with fried, fried-based, Chinese-style methods include frying, steaming, stewing, heating temperature and time slip, boil, fry a variety of ways, such as acute and fried, steamed vegetable oil, etc. are generally not the extent of media coverage achieved appear. According to different sources of vegetable oils in heat resistance or smoke point, using reasonable way of cooking, generally will not have an impact on human health.

State Food and Drug Administration advised consumers to control the intake of edible oils and reasonable selection of healthy way of cooking. According to "Chinese Dietary Guidelines' recommendations, healthy adults of oil per person per day intake should be controlled at 25 to 30 grams. Given a single oil fatty acid composition of different species, the nutritional value is not the same, you should choose according to their needs, it is best not only eat one kind of edible oil. For families with oil, the correct way of cooking is particularly important, we recommend low temperature cooking process oil, to minimize the use of fried, grilled, baked, fried and other high-temperature cooking methods, combined with dietary habits and cooking methods, the scientific use of cooking oil. At the same time, the need to pay attention to oil storage conditions, protected from light, heat, should be eaten as soon as possible after opening.