Source: China's micro platform for science popularization
Expert in this article: Wang Silu, national secondary public nutritionist, internal auditor of HACCP food system of the People's Republic of China
Reviewed by: Liu Shaowei, Deputy Director and Professor of the Food and Drug Administration Research Center of East China University of Science and Technology, Ph.D. in Food Science of Pennsylvania State University, and postdoctoral candidate of Kansas State University
Chopsticks are the things we use every day, and every meal is inseparable from them. Recently, the saying that "chopsticks can cause cancer if they are used incorrectly or for too long" has been circulating in the market, which has aroused many people's concern and panic.
So, what's going on here? Why do chopsticks still interact with cancer Is it related? What should we pay attention to when using chopsticks? Today, let's take you to understand!
Where did the statement "chopsticks cause cancer" come from?
It is said that chopsticks cause cancer, especially bamboo and wood chopsticks, mainly because of the "aflatoxin" produced after the chopsticks have been used for a long time and become moldy. Aflatoxin is a "Class I carcinogen" marked by the World Health Organization, which has a strong damage effect on the liver.
Can chopsticks really cause cancer?
Many people think that after using chopsticks for a long time, they will mold and grow aflatoxin, which is a mistake in itself. Chopsticks are not food and will not grow aflatoxin on their own.
In general, only when the chopsticks are cracked or not cleaned, and then often contain grain, nuts and other grain and oil food, after these food have been attached to the chopsticks for a long time and become moldy and deteriorated, can the chopsticks be contaminated with aflatoxin, which may lead to the risk of cancer.
On the other hand, chopsticks are easy to deform and crack after being used for a long time. They are also easy to get mildewed after being affected with damp. But you don't need to worry too much. Mold is a common microbe in nature. In fact, most of the mold will not affect your health; And even if the chopsticks are moldy, it is not necessarily aflatoxin that is causing trouble, but it may be the problem of other molds.
Therefore, due to the food attached to the chopsticks, long-term use, and the abrasion of the chopsticks' surface, the chopsticks may indeed become moldy, but some molds are not harmful to the body; In general, there are few cases of aflatoxin production. Only when aflatoxin grows and reaches a certain dose can it possibly cause cancer risk. This matter still needs to be treated differently, and cannot be "generalized by one part".
Stainless steel metal chopsticks are easy to release heavy metals?
Stainless steel chopsticks are a kind of "new material chopsticks". It is said that the use of stainless steel chopsticks is easy to release toxic heavy metals such as chromium and manganese, which is easy to cause harm to the body when ingested.
In fact, stainless steel does contain chromium, but the national standard has strict numerical restrictions on it (the amount of chromium migration of stainless steel products should not exceed 0.4 mg/dm2). If you want to have chromium poisoning, the first thing to eat should be enough acid to dissolve the metal in the chopsticks, and then at least soak the chopsticks in the food for 24 hours.
Therefore, under the premise of normal use of chopsticks, there is no risk of chromium poisoning. Others said that manganese, whether considering its low toxicity or being an essential trace element with very limited precipitation in normal use, would not be toxic.
How to use chopsticks correctly?
In our daily life, as long as we reasonably select, use, preserve and replace chopsticks, we can minimize the risk.
1. Replace chopsticks regularly, and use them for no more than three months.
The color of chopsticks will gradually become darker or lighter with the frequency of use. The color change of chopsticks is mainly caused by food, air, detergent and residues on chopsticks during use. Of course, the long-term attachment and accumulation of bacteria is also a major reason for the discoloration of chopsticks. It is recommended that you replace the chopsticks once every three months or so.
2. Reject "wet storage", dry chopsticks and store them again to avoid mold breeding.
Most of the chopsticks used in families are bamboo chopsticks or wooden chopsticks. People are used to putting them directly into the cabinet or chopsticks tube after cleaning them. However, at this time, mold is easy to grow in a humid environment, leading to the surface of the chopsticks becoming moldy or even "hairy", which has long been a threat to health.
It is recommended to put chopsticks in the cupboard after washing and drying or drying every day, and boil and sterilize regularly (boiling water for half an hour every week) to reduce health risks.
3. Frequently pay attention to chopsticks (smell+look) and observe whether they are moldy.
Bamboo and wooden chopsticks are easily moldy in a humid environment. Generally, as long as the humidity reaches a certain level, mildew can occur in about one day.
It is suggested to pay attention to chopsticks in life. If there is apparent change (mildew, spots other than the color of bamboo and wood) or mildew smell, please do not continue to use chopsticks, just throw them away.
4. The new chopsticks bought home should also be cleaned.
Since chopsticks are easily polluted by harmful substances during production and transportation, new chopsticks should also be cleaned and disinfected reasonably. For newly bought chopsticks, it is recommended to boil water for half an hour and then rinse them with running water.
5. It is recommended to use "hollowed out chopsticks cylinder" and place the chopsticks with their heads facing upwards.
When using hollowed out chopsticks, there are usually water holes at the bottom, which can avoid long-term contact of water with chopsticks and chopsticks.
It is recommended to place the chopsticks with their heads facing upwards, and the "chopsticks head" contacts the body most. This can reduce the number of microorganisms and harm.
6. Clean the "chopsticks box (cylinder)" regularly to avoid mold breeding.
Chopsticks are always stained with water during storage, and the bottom is easy to become moldy over time. Especially for bamboo and wood chopsticks, they should be cleaned regularly and properly boiled to reduce hazards.
