Nambiar Vidhant Krishna, Mudliar Vidya, Salababa Inosi
Department of Public Health, School of Dentistry and Oral Health, College of Medicine, Nursing and Health Sciences, Fiji National University, Suva, Fiji.
Department of Oral Rehabilitation, School of Dentistry and Oral Health, College of Medicine, Nursing and Health Sciences, Fiji National University, Suva, Fiji.
Heliyon. 2025 Jan 14;11(2):e41858. doi: 10.1016/j.heliyon.2025.e41858. eCollection 2025 Jan 30.
The consumption of fried food has assimilated itself as a part of food culture globally. Therefore, it is important to know the toxigenicity of cooking oils used when exposed to high temperatures. The incidence of oral cancer in recent years has been on the rise; ninety percent of the cancers present in the oral cavity are squamous cell carcinoma with multiple major contributing lifestyle factors such well as the presence of the human papilloma virus. Not all mechanisms of carcinogenesis are fully understood and are complex. Furthermore, most cooking oil manufacturers do not provide recommended cooking temperatures on their product labels. Instead, they typically advise storing oils away from direct sunlight and at room temperature, leaving consumers unaware of the safe usage lim-its during cooking.
This study was conducted to analyze repeated cooking oils available in Suva, Fiji for harmful levels of genotoxic carcinogens. : Six types of cooking oils (soya bean oil, olive oil, mustard oil, coconut oil, canola oil and sunflower oil) were analyzed for the presence of genotoxic carcinogens. The test group (T0-3) of oils were heated to 190 °C and tested for the presence of carcinogens using Gas chromatography Mass Spectroscopy after 1.5 h at recommended temperature (T0), reheated to 190 °C and tested after 1 h (T1), reheated to 190 °C and tested after 3 h (T2) and reheated to 190 °C and tested after 6 h (T3). The control group of oils were not heated and stored at recommended temperature before testing.
The concentrations of Benzo[a]pyrene and Glycidol detected in the cooking oils tested were not significant, as they remained below 2 μg/kg. However, two measurable peaks in 3-monochloropropanediol (3-MCPD) were detected in olive oil (115.6 ng/ml) and Soya bean oil (117.2 ng/ml).
Elevated 3-MCPD levels were found in Soya bean and olive reheated cooking oils exceeding tolerable daily intake levels and indicating potential health risks. Future research should evaluate the carcinogenic potential of cooking oils in real-world settings, such as fast-food establishments. This could inform public health policies on safer oil usage practices and raise consumer awareness about the risks of consuming foods cooked with overheated or reused oils.
油炸食品的消费已成为全球饮食文化的一部分。因此，了解高温烹饪时所用食用油的毒性很重要。近年来口腔癌的发病率一直在上升；口腔中90%的癌症是鳞状细胞癌，有多种主要的生活方式因素以及人乳头瘤病毒的存在。并非所有致癌机制都被完全理解，而且这些机制很复杂。此外，大多数食用油制造商在产品标签上并未提供推荐的烹饪温度。相反，他们通常建议将油存放在远离阳光直射的地方并保持室温，这使得消费者在烹饪时不知道安全使用限度。
本研究旨在分析斐济苏瓦市市面上反复使用的食用油中遗传毒性致癌物的有害水平。对六种食用油（大豆油、橄榄油、芥子油、椰子油、菜籽油和葵花籽油）进行遗传毒性致癌物检测。将试验组食用油（T0 - 3）加热至190°C，在推荐温度（T0）下1.5小时后使用气相色谱 - 质谱联用仪检测致癌物的存在，再加热至190°C，1小时后（T1）检测，再加热至190°C，3小时后（T2）检测，再加热至190°C，6小时后（T３）检测。对照组食用油未加热，在检测前按推荐温度储存。
在所检测的食用油中，苯并[a]芘和缩水甘油的浓度不显著，因为它们仍低于2μg/kg。然而，在橄榄油（115.6ng/ml）和大豆油（117.2ng/ml）中检测到3 - 氯丙二醇（3 - MCPD）的两个可测量峰。
在反复加热的大豆油和橄榄油中发现3 - MCPD水平升高，超过了每日可耐受摄入量水平，表明存在潜在健康风险。未来的研究应评估食用油在实际环境中的致癌潜力，如快餐店。这可为更安全的用油做法的公共卫生政策提供信息，并提高消费者对食用过热或重复使用的油烹制的食物的风险的认识。
