Risk assessment of trans fatty acids in Chinese hotpot and its long cooking
Manqing Nie,
Mengying Zhang,
Ximing Li,
Ying Shi,
Bo Zheng
Affiliations
Manqing Nie
Department of Public Health Laboratory Science, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, 610041, People's Republic of China
Mengying Zhang
Department of Public Health Laboratory Science, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, 610041, People's Republic of China
Ximing Li
Department of Public Health Laboratory Science, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, 610041, People's Republic of China
Ying Shi
Department of Public Health Laboratory Science, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, 610041, People's Republic of China; Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province, Chengdu, 610041, People's Republic of China; Corresponding author. Department of Public Health Laboratory Science, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, 610041, People's Republic of China.
Bo Zheng
Department of Public Health Laboratory Science, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, 610041, People's Republic of China; Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province, Chengdu, 610041, People's Republic of China; Corresponding author. Department of Public Health Laboratory Science, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, 610041, People's Republic of China.
Chinese hotpot, a beloved traditional cuisine growing in global popularity, involves prolonged cooking that raises concerns about the formation of trans fatty acids (TFA), which are linked to adverse health effects. Limited research exists on TFA levels in hotpot bases and their potential health risks, particularly whether these levels exceed safe limits. This study aimed to quantify the initial TFA content in commercially available hotpot bases and assess the impact of prolonged cooking on TFA levels. Seventeen pre-packaged hotpot bases were analyzed, with samples collected at regular intervals during simulated cooking to measure TFA changes. TFA intake was aloso estimated for the Sichuan-Chongqing population. Results revealed that all hotpot bases contained TFA, ranging from 0.3 % to 7.91 %, despite no TFA labeling on nutritional information. Prolonged heating did not significantly increase TFA levels (p > 0.05). The average energy supply ratio of TFA from hotpot bases for the population in the Sichuan-Chongqing region was 0.43 %, which is below the World Health Organization's recommended limit of 1 %. The study suggests that, under typical consumption patterns, hotpot bases may not pose an immediate health risk from TFA exposure. However, given the cumulative health risks of TFA from multiple dietary sources, continued monitoring and regulation of TFA content in commercial foods are essential. This study provides critical data to guide consumer awareness and inform food safety policies.
