食用油是香港人日常烹調中不可或缺的材料，無論是煎、炒、焗、炸，都離不開它們的身影。然而，您是否曾經思考過，這些看似平凡的食用油中，可能潛藏著對健康構成威脅的隱患？
塑化劑：看不見的危機
塑化劑，特別是鄰苯二甲酸酯類（Phthalates），廣泛應用於塑膠製品中，以增加其柔韌性。然而，這些化學物質可能在食用油的生產、包裝或儲存過程中滲入，進而進入我們的食物鏈。
長期攝入塑化劑可能對人體健康造成不良影響，包括內分泌干擾、生殖毒性等。為了保障公眾健康，香港食物安全中心（CFS）對五種常見的塑化劑訂立了行動水平：
鄰苯二甲酸二丁酯（DBP）： 每公斤食物不多於0.3毫克
鄰苯二甲酸二（2-乙基己基）酯（DEHP）： 每公斤食物不多於1.5毫克
鄰苯二甲酸二異壬酯（DINP）及鄰苯二甲酸二異癸酯（DIDP）： 合計每公斤食物不多於9毫克
鄰苯二甲酸丁苄酯（BBP）： 每公斤食物不多於30毫克
苯並[a]芘：烹調中的隱形殺手
苯並[a]芘是一種多環芳香烴（PAHs），通常在有機物不完全燃燒時產生。在食用油中，苯並[a]芘可能在高溫加工或暴露於煙霧時形成。這種物質被國際癌症研究機構（IARC）列為一級致癌物，長期攝入可能增加患癌風險。
為了保障市民健康，香港政府在《2021年有害物質（食物中）（修訂）規例》中，對食用油脂中的苯並[a]芘含量設定了上限，即每公斤食用油脂中不得超過5微克。
環氧丙醇：潛伏的基因致癌物
環氧丙醇（Glycidol）主要在高溫精煉食用油的過程中形成，屬於基因毒性致癌物，可能導致基因突變，進而引發癌症。根據《2021年有害物質（食物中）（修訂）規例》，香港對食用油脂中的縮水甘油酯（即環氧丙醇的脂肪酸酯）含量設定了上限，即每公斤食用油脂中不得超過1,000微克。
香港市場的現狀：檢測結果令人憂心
近期，香港消費者委員會對市售食用油進行了檢測，結果發現部分產品含有塑化劑、苯並[a]芘及環氧丙醇等有害物質。例如，某品牌的特級初榨橄欖油被檢出每公斤含有11毫克的DINP，超出了食物安全中心的行動水平和歐盟上限（每公斤不多於9毫克）。
如何選擇安全的食用油？
為了減少攝入這些有害物質的風險，建議消費者在選購食用油時注意以下幾點：
選擇信譽良好的品牌： 購買有良好聲譽和品質保證的品牌，減少購買到含有害物質產品的風險。
查看檢測報告： 關注香港消費者委員會等權威機構的檢測報告，選擇未檢出有害物質或含量低的產品。
注意包裝與儲存： 選擇包裝完整、密封良好的產品，並按照包裝上的指引儲存，避免陽光直射和高溫環境。
避免過度高溫烹調： 高溫烹調可能增加有害物質的形成，建議使用適當的烹調溫度，並避免反覆使用同一批油脂。
結語
食用油是我們日常生活中不可或缺的部分，但其中潛藏的有害物質可能對健康造成威脅。作為消費者，我們應該提高警覺，選擇安全、可靠的產品，並關注相關檢測報告，保障自身和家人的健康。
參考
食物安全中心（CFS）, 食物中的鄰苯二甲酸酯
食物安全中心（CFS）, 食油中的苯並[a]芘
UFood, 50 款食油7成含塑化劑6成含致癌物 消委會5星名單一覽
這篇文章是利用人工智能幫助撰寫的。
English Version
Cooking oil is an essential ingredient in Hong Kong households, used in frying, stir-frying, baking, and deep-frying. But have you ever wondered if the cooking oil you use daily contains hidden health risks? Recent reports have raised concerns about harmful substances such as plasticizers (phthalates), benzo[a]pyrene, and glycidol in edible oils, posing potential risks to public health.
Plasticizers: The Invisible Threat in Cooking Oil
Phthalates, commonly known as plasticizers, are chemicals used to make plastics more flexible. These substances can migrate into cooking oil during production, packaging, or storage, particularly when plastic materials are involved.
Long-term exposure to phthalates may disrupt the endocrine system, leading to reproductive toxicity and developmental disorders. To protect public health, Hong Kong’s Centre for Food Safety (CFS) has set action levels for five common phthalates found in food:
Dibutyl phthalate (DBP): Not more than 0.3 mg per kg of food
Di(2-ethylhexyl) phthalate (DEHP): Not more than 1.5 mg per kg of food
Diisononyl phthalate (DINP) and Diisodecyl phthalate (DIDP): Combined, not more than 9 mg per kg of food
Benzyl butyl phthalate (BBP): Not more than 30 mg per kg of food
Exceeding these limits can pose serious health risks, making it crucial for manufacturers to comply with food safety standards.
Benzo[a]pyrene: The Hidden Danger from High-Temperature Processing
Benzo[a]pyrene (BaP) is a type of polycyclic aromatic hydrocarbon (PAH) that forms when organic matter undergoes incomplete combustion. In edible oils, it can be produced during high-temperature processing, refining, or when oils are exposed to smoke.
The International Agency for Research on Cancer (IARC) has classified BaP as a Group 1 carcinogen, meaning there is strong evidence that it can cause cancer in humans. Long-term ingestion of BaP may increase the risk of cancers, particularly in the lungs and digestive system.
To protect consumers, the Hong Kong government has set a regulatory limit for BaP in edible fats and oils at 5 µg per kg under the Harmful Substances in Food (Amendment) Regulation 2021.
Glycidol: The Unseen Genotoxic Carcinogen
Glycidol is a harmful substance that forms when edible oils are refined at high temperatures. It is a genotoxic carcinogen, meaning it can cause genetic mutations that lead to cancer.
Under the 2021 Amendment Regulation, Hong Kong has set a maximum limit of 1,000 µg per kg for glycidyl fatty acid esters (a precursor to glycidol) in edible oils. This measure aims to reduce exposure to this hazardous contaminant.
Testing Results: Are Hong Kong’s Cooking Oils Safe?
Recent testing by the Hong Kong Consumer Council revealed that some edible oils sold in the local market contain detectable levels of phthalates, benzo[a]pyrene, and glycidol.
For instance, a well-known brand of extra virgin olive oil was found to contain 11 mg/kg of DINP, exceeding both the CFS action level and the European Union limit (9 mg/kg). These findings highlight the urgent need for stricter monitoring and regulation to ensure consumer safety.
How to Choose Safe Cooking Oil?
To minimize the risk of exposure to these harmful contaminants, consumers should follow these guidelines when selecting cooking oil:
Buy from reputable brands: Choose cooking oils from well-established brands with strict quality control measures.
Check consumer reports: Refer to Hong Kong Consumer Council and Centre for Food Safety reports to identify oils with low or undetectable levels of harmful substances.
Pay attention to packaging and storage: Choose for cooking oils with secure, sealed packaging, and store them in a cool, dry place away from direct sunlight to prevent degradation.
Avoid overheating oils: Excessive heating can increase the formation of toxic substances. Use appropriate cooking temperatures and avoid reusing cooking oil multiple times.
Final Thoughts
Cooking oil is a staple in every kitchen, but it may also be a source of hidden health hazards. The presence of plasticizers, benzo[a]pyrene, and glycidol in edible oils is a growing concern in Hong Kong. Fortunately, regulatory agencies and consumer watchdogs are working to monitor and limit these contaminants to protect public health.
By making informed choices and staying updated on food safety reports, consumers can minimize their exposure to harmful substances and ensure a healthier diet for themselves and their families.
References
CFS, Phthalates in Food
UFood, 50 款食油7成含塑化劑6成含致癌物 消委會5星名單一覽 (Chinese Only)
This article is written with the aid of AI.
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