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。
□ 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.