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问:近来有的媒体上刊载有关煎、炒、烧烤食品对人体健康的安全性问题,因而涉及到食用油质量,希望市场上能供应优质、“绿色”食用油。答:关于食用油对人体健康的安全性问题,几十年来人们进行大量的研究工作。随着油料种植及加工方法的发展、油脂产品使用方面变化、检测手段的进步、医疗卫生知识普及与提高,科研人员和消费者对这些问题的认识逐步深化,感到问题的源头有三个方面:（1）油料的种植、收获和储运;（2）油料的加工,包括产品的精制;（3）食用油的使用方法（主要是烹调过程）。（1）油料种植、收获和储运:作为食用油原料油料含油部份（动物和植物来源）都应该是无毒或基本无毒的。其中一小部分油料,如棉籽,含有一些毒素（棉酚）,但非剧毒;在碱炼过程中能去除,精制的棉籽油仍是优良的食用油。以往
Q: Recently, some media published on the safety of fried, fried, roasted food on human health, which involves the quality of cooking oil, hoping the market can supply high-quality, “green” cooking oil. A: As for the safety of edible oil on human health, a great deal of research has been done for decades. With the development of oilseed cultivation and processing methods, changes in the use of oil products, the improvement of detection methods, the popularization and improvement of medical and health knowledge, and the gradual deepening of the understanding of these problems between researchers and consumers, there are three aspects to the source of the problems: 1) the cultivation, harvesting and storage of oilseeds; (2) the processing of oilseeds, including the refining of products; and (3) the methods of using edible oils (mainly the cooking process). (1) Oil Planting, Harvesting and Storage: The oily parts (animal and plant origin) used as raw material for edible oil should be non-toxic or substantially non-toxic. Some of these oils, such as cottonseed, contain some toxins (gossypol), but are non-toxic; cottonseed oil, which can be removed and refined during alkaline refining, is still an excellent edible oil. in the past