There is a food that is harmful to health, beyond breakfast cereals, ice cream or gluten, which is present in the kitchen and is widely consumed: oil. Nutritionist Magali Alvarenga explains that Refined oil from sunflower, corn, canola, cotton and others sticks to the liver, brain, nerves and tissues because it is “full of hexane, which is a chemical solvent that is also used in gasoline.”
Alvarenga is a disseminator of nutritional information and its impact on metabolism and health. In their networks known as @nutrimaga indicates that the body “takes up to two years to eliminate it and the more you cook it, the more toxic it becomes, causing chronic inflammation, damaging your cells, your DNA and increasing the risk of cardiovascular and brain diseases.”
The other side of the debate: security and alternatives
However, it is crucial to clarify that global regulatory bodies (like the FDA and the European Union) consider residual hexane in vegetable oils to be safe for human consumption, since the traces that remain after refining are minimal, much less than those that cause neurotoxicity in industrial environments.
Despite this, many health experts agree that exposure to any residual chemical contaminants should be minimized. Therefore, the best strategy is to opt for mechanically extracted (cold-pressed) oils such as extra virgin olive oil, virgin coconut oil or avocado oil, which do not require chemical solvents and better preserve their nutritional properties intact, according to a published work on a specialized channel about “BROMATOLOGY: Obtaining and Refining of Edible Oils.”
What is n-hexane?
About the risks of this compound the Agency for Toxic Substances and Disease Registry, (ATSDR), in an iform defines it as a chemical substance made from crude oil, used for the extraction of vegetable oils (e.g. soybeans) and as a cleaning solvent in industries (printing, textiles, footwear, etc.).
n-Hexane is present in consumer products such as gasoline (1-3%) and rubber glue. It is a product that evaporates easily into the air, where it decomposes in a matter of days.
A relevant fact is that if it is released into water or soil, most of it evaporates and does not accumulate or concentrate in plants, fish or other animals. There are three routes of entry into the body: inhalation, skin contact and ingestion:
- Inhalation Main Route: By breathing contaminated air (from gasoline, waste sites, or at work).
- Skin Contact: When coming into contact with substances that contain it.
- Ingestion: Unlikely in most foods and water; Very small amounts can be found in cooking oils due to processing, but they are too low to cause any effects.
How does n-hexane get into the food?
The presence of n-hexane in food is mainly due to its use as an industrial solvent to extract seed oils. This component is found in industrial vegetable oils such as sunflower, corn, soy, canola, cotton, among others, and derived products such as oilseed flours, solid fats and certain aromas or colorings.
One of the main risks of consuming this substance is that it is a neurotoxin that, in high concentrations or prolonged exposure, affects the central and peripheral nervous system.
What is the allowed amount?
Because it is a neurotoxicant, researchers recommend minimizing or eliminating the residue. General regulations indicate that oils and foods should not contain it, however, the European Union and other organizations allow a very low residue (trace) of extraction solvents.
Oils labeled “virgin” or “cold-pressed” do not use chemical solvents and therefore do not contain hexane residue.
While organizations such as the Argentine Food Code indicate that residual hexane “should not contain” or must be below the analytical detection limit, which is typically around 1 to 5 parts per million (ppm) or less for solvents.
Although consumer concerns are valid, hexane levels in refined vegetable oil are strictly controlled and are significantly lower than levels that cause acute neurotoxicity in industrial settings, according to a study. report of the Argentine Food Code (CAA) – Food Oils.
Once it enters the body, it enters the bloodstream, is transported to all organs and is broken down by enzymes in the liver.
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