Many consumers always prefer to buy large containers of cooking oil, such as 5-liter ones, believing them to be much cheaper. Is that really the case?
Experts from the Shanghai Food and Drug Administration and the Shanghai Municipal Center for Disease Control and Prevention explain that所谓 "cost-effective" is actually conditional on whether the oil can be consumed as soon as possible. The characteristic of cooking oil is that it is not suitable for long-term storage. It is particularly prone to oxidative spoilage due to factors like light exposure, heat, or leakage from the seal, which in turn affects human health.
Don't large containers of cooking oil also have a "shelf life of 1 year" or even "shelf life of 18 months" printed on their outer packaging? Experts from the Shanghai Grain Research Institute say that this shelf life is based on the premise that the container's bottle or bucket opening is tightly sealed and not leaking. For a shelf life of more than one year, antioxidants generally must be added.
Nong Shaozhuang, an expert from the National Steering Committee for Teaching in Food Quality and Safety, emphasizes that cooking oil is consumed daily. Oxidation can lead to high acid value. Rancid oils can cause liver enlargement and growth and development disorders in the human body, and accelerate aging. A severely excessive peroxide value can also cause adverse gastrointestinal reactions such as diarrhea, and may also induce diseases such as cardiovascular and tumors.