The risk of plant butter highlights the lack of "national standard"

"What are the harmful effects of trans-fatty acids on human health? Which foods contain trans-fatty acids? How much is it safe?" A few days ago, CCTV's "Focus Interview" had thrown a series of problems.

Some food science experts have pointed out that hydrogenated oil is often added to foods such as Western-style cakes that people eat on a daily basis. The excessive intake of trans-fatty acids contained in such additives will increase consumers' risk of disease.

The reporter learned that China has not yet introduced restrictive national standards for trans-fatty acids, and there has been no consistent answer to the issue of how safe the trans-fatty acids are. On December 1, the official implementation of the “Administrative Measures on National Food Safety Standards” will solve the problem of the long-standing national food safety standards in China.




Trans fatty acids have potential food safety problems In November 2010, trans fatty acids, a term that people did not understand, appeared before people in unusual frequencies. On the search page of this word, words such as "food safety risks" and "hazardous health" are filled with words.

According to published data, trans-fatty acids are commonly known as "vegetable cream," also known as "hydrogenated oil," or "plant butter," "non-dairy creamer." Plant butter has a good taste, low cost, and easy storage, so it has been widely used. After the introduction of "Plant Cream" in 1910, people used it to wipe bread, French fries, fried chicken, cakes, cookies and biscuits, and bread; to make non-dairy creamers to add in ice cream and coffee mate, to make cream. Sugar, milk tea, milkshakes and hot chocolate...

"Because of some advantages, we once gave it high hopes (trans fatty acids) and later realized its harmfulness." Deng Zeyuan, deputy dean of the School of Life Sciences at Nanchang University, said that through recent studies, there have been no restrictions. Consumption of foods containing hydrogenated oils can lead to a significant increase in the incidence of diseases such as heart disease and diabetes.

According to Zhang Jian, a researcher at the National Institute of Nutrition and Food Safety at the China Center for Disease Control and Prevention, in 2003, the Institute of Nutrition and Nutrition had conducted monitoring of trans-fatty acids in foods in China. Preliminary monitoring results showed that the per capita intake of trans-fatty acids in China's residents was About 0.6 grams.

The World Health Organization and the Food and Agriculture Organization of the United Nations recommended in the "Dietary Nutrition and Chronic Diseases" (2003 edition) that "the maximum intake of trans fatty acids does not exceed 1% of the total energy." Zhang Jian believes that the limit of one person's one-day conversion is about 2 grams.

Foods containing hydrogenated oil are readily available on the shelves of supermarkets in major shopping malls in Nanchang. Bread, biscuits, chocolate, coffee and other foods can be found everywhere. On weekdays, most people only pay attention to the production date and shelf life of these food packaging bags. Whether or not there are "refined vegetable oils," "hydrogenated vegetable oils," and "edible hydrogenated vegetable oils" on the outer packaging are also worthy of consumer attention.

The reporter sifted through some of the commonly purchased food packaging: Dove chocolate's list of ingredients states “Contains refined vegetable oils.” Some of Kraft's biscuit products write “partially hydrogenated vegetable oils.” Some of Lipton and Nestle’s products The words “hydrogenated vegetable oil” and “end of plant” can be seen on the list of ingredients. Some of Holly's and Master's products are written with “hydrogenated vegetable oils” or “refined vegetable oils (partially hydrogenated soybean oil, partially hydrogenated palm oil)” on the outer packaging. More product packaging uses ambiguous words such as “refined palm oil,” making it difficult to discern its association with hydrogenated oils.

Afterwards, the reporter randomly investigated a number of western-style pastry shops on Zhongshan Road and Shengli Road in Nanchang City and found that most of the food provided by these street-side cake shops, western cake shops, and tea shops lacked the packaging of the ingredients list. Are these foods added with hydrogenated oil? Is the cream on the surface of the food a vegetable cream or an animal cream? In the face of reporters' questions, all the clerk could not answer.

According to Deng Zeyuan, in 2007 the National Food and Drug Administration had entrusted them with the investigation of food trans fatty acids in 20 cities across the country. The survey lasted three years. In the monitored foods, the hydrogenated oil generally has a trans fatty acid content of about 20%, and the highest one has a hydrogenated oil content of more than 45%.

“This figure is already very high and terrible.” Deng Zeyuan said that most of the various Western-style cakes currently on the market contain trans-fatty acids.

Dr. Feng Wei, chief physician of the Department of Nutrition of the Second Affiliated Hospital of Nanchang University, said that consumers should avoid adding hydrogenated food when buying food, and develop good dietary habits to avoid eating large quantities of fried food such as French fries.

No "national standard" caused the package does not indicate the amount added According to Zhang Jian introduction, in 2008 China introduced a national standard for the detection of trans fatty acids in animal and vegetable oils and vegetable oils; in 2010, it introduced anti-fat foods for infants and young children National standards for the detection of fatty acids.

However, it cannot be overlooked that the national standard for restricting trans-fatty acids has not been introduced, and the limitation on trans-fatty acids is also a blank in terms of local standards and industry standards. On May 19, 2010, China promulgated the National Food Safety Standard for Infant Formula Foods, in which Article 4 clearly states that raw materials should not use hydrogenated fats and oils. This is the only restrictive clause in our country for the harm of trans fatty acids.

“There is no national standard for trans-fatty acids in China. The most direct result is that all foods that use hydrogenated oil are available on the market. There is no indication of the amount added on the outer packaging, and some hydrogenated oils with large added amounts are prohibited for sale abroad. Food can be sold unfettered domestically.” Deng Zeyuan worried that without the constraints of national standards, China’s market will be flooded with various imported hydrogenated oil foods, bringing huge food safety risks. In order to fundamentally limit the harm of trans fatty acids to consumers, it is still necessary to introduce restrictive national standards to encourage food production and processing companies to improve production technology and reduce the amount of hydrogenated oil added.

The Ministry of Health has organized risk monitoring and evaluation. Many food science experts, including Deng Zeyuan, believe that the trans-fatty acid harm China has received has become more and more serious, and it must arouse the attention of consumers and government departments.

On June 29, 2010, the “Seminar on the status and assessment of trans-fatty acids” jointly organized by the China Food Science and Technology Society and Nanchang University was held in Nanchang. Professor Fu Hong from the School of Biological Science and Engineering at Fuzhou University proposed that trans fatty acids are generally high in China's commercial oils and fats, causing harm to people's health. The situation is grave and cannot be optimistic. He suggested that the relevant food trans fatty acid control laws and regulations should be established as soon as possible.

"Now the media attention to trans fatty acids can prompt the relevant government departments to pay attention to this issue and promote China's research, investigation and risk assessment of trans fatty acids." Deng Zeyuan told reporters that at present, many domestic organizations are engaged in counter-reactions. Research on fatty acids seeks alternatives to trans fatty acids. The success of the research project is inextricably linked with the support and attention of the relevant national authorities.

At the press conference of the Ministry of Health on November 9, the Ministry of Health spokesman Deng Haihua said that the Ministry of Health has organized the monitoring and evaluation of trans fatty acid risk based on the risk assessment. The establishment and revision of the relevant standards will be organized in accordance with national food safety standards procedures.

The introduction of new regulations or the resolution of the “national standard” problem: “People rely on food for food, food, and food safety as the basis. Without national standards, there is no food safety.” Liu Junhai, director of the Institute of Commercial Law, Renmin University of China, believes that trans fatty acids are only one For example, at present there are serious problems with the lack of national food standards. "There are few standards for food safety at present, many industries do not have industry standards, and companies do not have corporate standards. This is when the existence of national standards is particularly important."

On December 1, 2010, the "Measures for the Administration of National Food Safety Standards" promulgated by the Ministry of Health was formally implemented. "This is a refinement of the contents of the National Food Safety Standards in the "Food Safety Law." It can further enrich and improve China's food safety system." Liu Junhai said that it is worth noting that this method encourages citizens, legal persons and others. Organize to participate in the preparation (repair) of food safety national standards and put forward opinions and suggestions. In addition, citizens, legal persons and other organizations may also express opinions on the draft standard for public comments, and provide opinions and suggestions on the problems existing in the implementation of the standard.

In Liu Junhai's view, in order to better inspire citizens to participate in the formulation and revision of the price standard, he suggested that relevant departments set up some incentive mechanisms to increase the enthusiasm of citizens to participate.

Text/Reporter Tao Qi