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在多次加热的油中分析口腔癌致癌物质

Vidhant Krishna Nambiar¹, Vidya Mudliar², Inosi Salababa³

¹Department of Public Health, School of Dentistry and Oral Health, College of Medicine, Nursing and Health Sciences, Fiji National University, Suva, Fiji.

|February 3, 2025

概括

再加热的大豆和橄油含有有害水平的3-单二二醇 (3-MCPD),超过安全的每日摄入量. 这一发现凸显了与使用过热或重复使用的油煮熟的食品的消费相关的潜在健康风险.

科学领域:

食品化学食品化学
毒理学毒理学毒理学
公共卫生公共卫生

背景情况:

食消费在全球普遍存在,需要了解高温油毒性.
口腔癌的发病率不断上升,通常与生活方式因素有关,这凸显了调查食品制备中的潜在致癌物质的重要性.
由于制造商没有明确的温度指南,消费者不知道安全的油使用限制.

研究的目的:

在斐济分析常见的油,在重复加热后检测基因毒性致癌物.
评估在典型的高温条件下广泛使用的油的安全性.

主要方法:

六种油 (大豆油,橄油,子油,子油,甘露油,向日油) 经过多次加热至190°C,持续长达6小时.
气色谱-质谱法被用于检测和量化特定的致癌物质,如本佐[a]皮林,甘醇和3-单烯二醇 (3-MCPD).
加热油样品被测试在间隔 (1.5小时,1小时,3小时,6小时),与未加热的油作为对照.

主要成果:

在所有测试的油中,甲和甘油醇的含量都低于2μg/kg的值.
在重新加热的大豆油 (117.2 ng/ml) 和橄油 (115.6 ng/ml) 中检测到显著的3-单二 (3-MCPD) 含量.

结论:

在再加热的大豆和橄油中,3-MCPD度的升高超过了可容忍的每日摄入水平,这表明潜在的健康风险.
建议在现实环境中进一步研究食用油的致癌潜力.
调查结果可以为公共卫生政策和消费者意识提供信息,以了解过热或重复使用的油的风险.

关键词:

3 - 单烯二烯 (3-MCPD) 乙烯基 (3-MCPD) 乙烯基 (3-MCPD) 乙烯基基因毒性基因毒性葡萄糖醇是什么? 葡萄糖醇是什么?口腔癌是一种口腔癌.子[a]二烯 (BaP) 是一种

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