Ditch oil, also known as squat oil, refers to low-quality or recycled oils commonly found in daily life. These include used cooking oil, oil extracted from leftover food, and even recycled edible oil. The primary source of this waste oil is the grease traps found in large urban hotels and restaurants. Long-term consumption of such oil can lead to serious health issues, including cancer, making it extremely dangerous to human health.
According to estimates by local authorities, the total amount of waste oil produced by hotels in a city is no more than 3,000 tons per month. Scientific studies have shown that the rancidity and carbonyl value of this oil far exceed national standards for edible oil. Rancid oil can damage various enzyme systems in the body, particularly those involving cytochrome enzymes. Moreover, the high oxidation level of the oil can produce aflatoxins, which are potent carcinogens. Prolonged exposure to rancid oils and fats can cause weight loss, developmental problems, and even organ damage.
Aflatoxin, specifically AFB1, is one of the most toxic substances found in waste oil. It is 100 times more toxic than cyanide and is considered the strongest chemical carcinogen known to date. Experiments have shown that even long-term exposure to low doses of aflatoxin can result in 100% liver cancer in animals, and may also lead to cancers in other organs such as the stomach, kidneys, rectum, breasts, ovaries, and small intestine.
Aflatoxins are a group of chemically similar compounds, with 12 identified types, including B1, B2, G1, G2, M1, M2, P1, Q, H1, GM, B2a, and others. The basic structure of these toxins consists of a difuran ring and coumarin. B1, a derivative of dihydrofuran oxaphthalene, contains both a difuran ring and an oxaphthalene (coumarin) ring. The former contributes to its toxicity, while the latter is associated with its carcinogenic properties. M1 is a metabolite formed when B1 is hydroxylated in the body.
The presence of aflatoxin B1 in food and edible oils is strictly regulated. For example, corn, peanut kernels, and peanut oil should not contain more than 20 µg/kg of AFB1, while rice and other oils should not exceed 10 µg/kg. In other foods, such as beans and fermented products, the limit is set at 5 µg/kg. Most importantly, infant milk substitutes must be completely free of aflatoxin B1.
To ensure the safety of edible oils, advanced detection methods such as high-performance liquid chromatography with fluorescence detection are commonly used. This technology allows for accurate and reliable testing of aflatoxin levels, helping to protect public health and maintain quality standards in the food industry.
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