Be careful with poor quality cooking oil

Being careful in choosing and using cooking oil is a practical action to protect the health of yourself and your family.

According to health experts, poor quality cooking oil is often produced from cheap raw materials such as used oil, industrial oil or recycled oil. This type of oil contains many impurities, free fatty acids, aldehydes, oxidants, ... harmful to the body. When used for a long time, consumers are at risk of chronic diseases such as cardiovascular, liver, kidney, obesity and most seriously, cancer.

Recycled or substandard cooking oil can produce toxic substances such as peroxide and acrylamide, especially when fried repeatedly. These substances, when accumulated over time, can cause cell damage, disrupt the endocrine system and are risk factors for cancer.

Due to the low price, many businesses, sidewalk stalls, etc. often choose to buy cooking oil of unknown origin to fry many times, increasing the toxicity in food, affecting millions of consumers every day.

The worrying point is that many types of poor quality cooking oil are packaged attractively, labeled as “pure” or “premium” but are actually smuggled goods without food safety certification. Some products even counterfeit famous brands, which are very difficult to distinguish with the naked eye.

Ms. Tran Thi Hue (Tan An Ward) shared: “I once bought a bottle of cooking oil that looked similar to the one I usually use, but when I cooked, it had a burnt smell, an unusually dark color, and quickly foamed. After investigating, I found out it was a fake.”

The habit of “buying wherever is convenient”, choosing cooking oil mainly because of its cheap price while ignoring the quality factor is the weakness of a segment of consumers today. This inadvertently helps dirty cooking oil to infiltrate the market.

To protect family health, consumers need to equip themselves with basic knowledge when choosing cooking oil. That is, choose products with reputable brands, produced by large companies, with quality announcements and certifications from management agencies.

Carefully observe the packaging: Quality cooking oil is usually light yellow, clear, no sediment, intact packaging, clear label, specific expiration date. Consumers should buy at reputable places: Supermarkets, clean food stores, genuine distribution systems, avoid buying floating goods, unknown origin online or spontaneous markets. In particular, do not use oil that has been fried many times: Oil after frying can change chemically, creating toxic substances.

It is best to use it only once or reuse it once provided it is not burnt and has no strange smell. In addition, consumers should prioritize using pure vegetable oils such as sunflower oil, soybean oil, olive oil, etc. in boiled dishes, salads, etc. For dishes fried in a lot of oil, the frequency should be limited to reduce the absorption of unnecessary fat.

Ms. Tran Thi Kieu (Thanh Hoa commune) expressed: “I hope that the inspection and handling of establishments producing and trading poor quality cooking oil should be further strengthened. The authorities must regularly inspect, check and strictly handle violations, especially the act of recycling waste oil for consumption; promote propaganda on choosing safe food to raise people's awareness."

Being careful in choosing and using cooking oil is a practical action to protect the health of yourself and your family. Don't let poor quality cooking oil silently ruin your meals and spread diseases. Every consumer should raise awareness, say no to floating cooking oil of unknown origin for a healthy and safe life!/.

Huynh Huong

Source: https://baolongan.vn/can-trong-voi-dau-an-kem-chat-luong-a198468.html