It is believed that most families use cooking oil for cooking. The Consumer Council (CG) recently tested 50 types of cooking oil on the market and found that nearly 60% of the samples were found to contain the genetic carcinogen “glycidyl alcohol”. At the same time, 2 types of cooking oil Genetic carcinogen “benzo” found in cooking oil[a]Pyrene”, and plasticizers were also detected in 70% of the samples. TOPick helps citizens integrate the remaining 21 safe choices that do not contain genetic carcinogens.
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21 models do not contain genetic carcinogens
The Consumer Council tested 50 cooking oils on the market in July 2022, including 14 extra virgin olive oils, 2 olive oils, 2 avocado oils, 3 coconut oils, 2 camellia seed oils, and 2 sunflower seed oils. oil, 2 rice bran oils, 2 grape seed oils, 3 corn oils, 6 canola oils, 1 soybean oil, 6 peanut oils and 5 blended oils.
The test results found that nearly 60% (29 models) of the samples were found to contain the genetic carcinogen “glycidol”, with the content ranging from 100 to 2,000 micrograms per kilogram. Two models exceeded the EU standard (<1,000 mg/kg ); at the same time, 2 types of cooking oil were found to contain the genetic carcinogen "benzo[a]"Pyrene", although the content is within Hong Kong's restriction level, one model was detected with 2.1 micrograms per kilogram, slightly exceeding the EU standard. In addition, 70% (35 models) of the samples were found to contain plasticizer.
The following is a list of 21 cooking oils that do not contain glycidol:
2 tips for choosing cooking oil
The Consumer Council reminds you to be careful when cooking at high temperatures. Regarding the choice of cooking oil for high-temperature cooking, the Consumer Council also interviewed an expert on fats and cooking oils, Professor Yao Zhongping of the Department of Applied Biology and Chemical Technology of the Hong Kong Polytechnic University. The following are two common questions:
1. How to choose cooking oil at normal frying or baking temperatures?
- Saturated fatty acids and monounsaturated fatty acids, the main components of cooking oil (triglycerides), are relatively resistant to high temperatures and are not easy to deteriorate after being heated for a long time. However, consuming saturated fatty acids can increase the risk of cardiovascular disease, so it is not advisable to consume excessive amounts of saturated fatty acids. High content of cooking oil.
- Cooking oil is generally not reused during baking, so there is less risk of spoilage. If the cooking oil needs to be reused many times during frying, it is recommended to use cooking oil with a higher content of monounsaturated fatty acids.
- Also, the smoke point of the chosen cooking oil should be higher than the cooking temperature. When the cooking temperature is higher than the smoke point, cooking oil will emit fumes, and excessive inhalation of fumes can affect health.
2. How to judge whether it is necessary to change the cooking oil after frying? Can used oil be reused?
If the following situations occur, it is recommended to discard the cooking oil and replace it in time:
- Cooking oil becomes noticeably darker in color when used for frying.
- There is an obvious oily smell.
- Smoke appears at the frying temperature or milky white foam appears during frying that is not easy to dissipate.
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Editor in charge: Luo Jiaxin
2024-02-28 05:38:00
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