In our daily diet, soy sauce is a very common condiment, whether it is stir-frying, cold dressing or cooking meat, it is inseparable from its figure. However, a recent test report on soy sauce has raised many questions about its safety.

On 0110/0, "Consumer Reports" released a test report, which sent 0 soy sauces that claimed to be "zero additives", and the results showed that 0 models were detected with cadmium and 0 with total arsenic, of which the cadmium content of Qianhe Yuzang Honjo 0-day soy sauce reached 0.0mg/kg.

The news was like a pebble thrown into a calm lake, causing an instant uproar. Consumers are beginning to worry about the safety of the soy sauce they consume every day, and whether long-term consumption of this soy sauce will cause harm to their health.

1. What is cadmium and is it carcinogenic?

Cadmium is a heavy metal element that has a certain toxicity. In the human body, cadmium can accumulate gradually through the food chain, and long-term intake of excessive cadmium may cause damage to multiple organs and systems in the human body. Among them, the kidneys are the main target organs of cadmium, and long-term exposure to high cadmium may lead to impaired kidney function and even kidney failure. In addition, cadmium may adversely affect bone health and increase the risk of osteoporosis. Regarding carcinogenicity, the International Agency for Research on Cancer classifies cadmium and its compounds as human carcinogens, and long-term excessive intake of cadmium may increase the risk of cancer, especially lung cancer, prostate cancer, etc.

2. Why is cadmium added to soy sauce?

Regular soy sauce manufacturers will not add cadmium to soy sauce, because cadmium is a toxic heavy metal element that can cause harm to human health. However, in some cases, trace amounts of cadmium may be detected in soy sauce, mainly due to several reasons:

Raw material contamination: The main raw materials for soy sauce are agricultural products such as soybeans and wheat, which may contain a certain amount of cadmium if these raw materials are grown in cadmium-contaminated soil or if they absorb cadmium-contaminated irrigation water during the growth process. When these contaminated ingredients are used in soy sauce production, cadmium can enter the soy sauce. Pollution in the production process: In the production process of soy sauce, if materials containing cadmium are used in production equipment and pipelines, or if the production environment is contaminated with cadmium, the cadmium content in soy sauce may also increase. Contamination of packaging materials: Some packaging materials may contain cadmium, which may lead to elevated levels of cadmium in soy sauce if they come into direct contact with soy sauce.

3. Is eating this soy sauce for a long time harmful to the body?

Although the detected levels of cadmium do not exceed the safety limits set by the state, there are still certain health risks associated with long-term consumption of soy sauce containing cadmium. The human body metabolizes cadmium at a slower rate, and long-term ingestion of cadmium, even in low doses, may gradually accumulate in the body, which may cause potential harm to the body over time.

In addition, in addition to cadmium, some soy sauces also contain harmful substances such as total arsenic, which may also have adverse health effects if ingested over a long period of time. However, it should be pointed out that as long as soy sauce meets national food safety standards, the risk is relatively low under normal consumption.

4. Can you still eat soy sauce? How to choose?

Of course, soy sauce can still be eaten, but you need to be more careful when choosing. First of all, you should try to choose soy sauce produced by regular manufacturers, check the product label, and understand its raw materials, production process, nutritional content and other information. Secondly, you can give preference to soy sauce with low salt and no added preservatives, and reduce the intake of salt and chemical additives. In addition, for soy sauce that is advertised as "zero additive", we must also remain rational, not blindly believe its propaganda, and pay attention to the test results of authoritative testing institutions. Finally, when consuming soy sauce, it is necessary to pay attention to the appropriate amount and avoid excessive intake of salt and harmful substances.

In conclusion, soy sauce is an indispensable condiment in our daily diet, and its safety is of paramount importance. In the face of problems in the test report, we need to be vigilant without panicking. Through scientific selection and rational consumption, we can still enjoy the deliciousness that soy sauce brings to our cuisine with confidence.

Proofread by Zhuang Wu