Taiwanese Doctor Urges Calm Over 'Carcinogenic Oil' Scare, Citing Low Risk from Limited Exposure

A recent scare in Taiwan involving "carcinogenic oil" has caused public anxiety, with reports indicating the presence of benzopyrene (BaP) in several popular brands of soybean salad oil. The contamination has also been found in well-known seasonings and products used by chain restaurants across the island.

Benzopyrene is a recognized carcinogen, and its detection in widely consumed food products has understandably led to widespread concern among consumers. The news has prompted investigations into the food supply chain and raised questions about food safety standards.

However, Dr. Chen Xuan-wei, a specialist in gastroenterology and hepatology, has urged the public to remain calm. He explained that while benzopyrene is indeed a carcinogen, the risk to health is primarily associated with long-term and high-level exposure. Occasional or low-level exposure is unlikely to pose a significant threat.

Dr. Chen, who shared his insights on his Facebook page, emphasized that panic is unnecessary. His advice aims to provide a balanced perspective, differentiating between the presence of a harmful substance and the actual risk it poses to public health under typical consumption patterns. The focus remains on ensuring food safety while preventing undue alarm.

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Don't panic if you see "carcinogenic oil." Long-term, high-level exposure is what requires concern.