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Health: Edible oils are again only slightly contaminated


Harmful 3-MCPD fatty acid esters reduced
The authorities of the federal states examined rapeseed, sunflower and olive oil for substances or microorganisms that are not health-related. The result: The pollution of the oils with pesticides and mold poisons is low. Olive oil remains a lucrative market for counterfeiters.

For olive oil, identifiable residues were found in about 25% of the 192 samples examined for pesticide residues. However, no backlog was above the legally prescribed maximum salary. Even with 113 rapeseed oil samples, no exceeding of the maximum levels was determined (determinable residues in approx. 10% of the samples). The food surveillance authorities found multiple residues relatively frequently (12%) of the olive oil samples. 0.5% of the samples showed more than five residues in one sample.

Neither aflatoxin nor ochratoxin A were found in the examined samples of olive, rapeseed and sunflower oil. Both of these poisons are formed by molds that infect plant products such as sunflower seeds.

Levels of harmful 3-MCPD fatty acid esters reduced

Fortunately, current data from 2016 show a decreasing trend for 3-monochloropropanediol (3-MCPD) fatty acid ester contents for olive, rapeseed and other edible oils: an average content of 0.4 mg / kg was found for olive oil and for rapeseed oil an average 3-MCPD content of only 0.17 mg / kg was found. 3-MCPD triggered kidney cancer in the animal model. This is probably due to improved processing conditions.

Illegal tricks ensure high profit margins

Olive oil is one of the foods that are often the subject of fraudulent activity. Italian olive oil is in particularly high demand worldwide and is correspondingly more expensive than olive oils from other Mediterranean countries. That is why, for example, cheaper oil from Spain, Greece or Turkey is bought up, mixed and brought onto the market as olive oil of Italian origin. The quality classes for olive oil are also illegal. In this way, cheaply produced, lower quality oils than expensive olive oil of the "native" or "extra virgin" classes are brought onto the market.

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