Clipping Board » Illness Enters through Mouth ─ The information that has been made public is often just the tip of the iceberg...
NOWnews September 30, 2015 Social Center / Comprehensive Report
For convenience, group meals, bento shops, and nearly a hundred schools in the Kaohsiung and Pingtung areas source their white rice from factory suppliers. However, it has been shockingly revealed that these factory operators use chemical preservatives when cooking rice to extend its shelf life. Long-term consumption of such rice may lead to liver and kidney damage, with nearly a hundred schools affected.
According to a report by *Next Magazine*, freshly cooked white rice begins to spoil within just four hours. To prolong the rice's shelf life, the Fuzhou Rice Food Factory allegedly used chemical preservatives "VN-103" and "VN-151" during the cooking process. The tainted rice was then distributed to nearly a hundred schools in Kaohsiung and Pingtung, becoming the staple of school lunches for 15,000 students.
Dr. Yen Tsung-hai, director of the Department of Toxicology at Chang Gung Memorial Hospital, warned that long-term consumption of such chemically treated rice could severely damage liver and kidney functions and even cause cancer. As of now, the Food and Drug Administration under the Ministry of Health and Welfare has yet to respond.
Source: https:/ / tw. news. yahoo. com/ % E……E% 8A% E8% AA% BF- 013319183. html
Reporter Hong Yuqi / Taipei Report Chinese Health Network September 30, 2015
Shocking news of drug-laced white rice in school lunches and group meals for elementary and middle school students in the Kaohsiung-Pingtung area? According to a report by *Next Magazine*, factory suppliers providing freshly cooked white rice for group meals, lunchbox shops, and school lunches in the Kaohsiung-Pingtung area allegedly used drug solutions containing "fumaric acid" and "sodium acetate" for preservation, raising concerns about potential long-term health risks! In response, toxicology expert Dr. Yan Zonghai stated that both "fumaric acid" and "sodium acetate" are legally permitted food additives and can be used in processed products. Claims that they harm the liver and kidneys or even cause cancer are somewhat exaggerated.
Shocking news of tainted white rice in school lunches and group meals for elementary and middle school students in the Kaohsiung-Pingtung area?
Business owners cry foul! "Fresh Protect" only used for sweet potato rice
The implicated "Fuzhou Rice Food Factory" defended itself, with General Manager Wu Zonglin clarifying that "Fresh Protect VN-103" and "Fresh Protect VN-151" are legally permitted pH adjusters, not preservatives as reported by the media. These additives are only used in easily spoiled rice varieties like sweet potato rice to balance pH levels and extend shelf life, not in regular white rice for group meals.
Does "Fresh Protect" harm the liver and kidneys or cause cancer? Doctors say claims are exaggerated
But what exactly is "Fresh Protect," and is rice treated with it really that dangerous? Dr. Yan Zonghai, director of nephrology and clinical toxicology at Linkou Chang Gung Memorial Hospital, stated that claims about liver and kidney damage or cancer risks are somewhat overstated.
"Fresh Protect" is an enzyme-based antimicrobial agent containing "sodium acetate" and "fumaric acid." It primarily utilizes the mild sterilizing and preservative effects of "sodium acetate" in processed foods to inhibit bacterial growth. (Image provided by the Kaohsiung City Health Bureau)
Dr. Yan explained that "Fresh Protect" is an enzyme-based antimicrobial agent containing "sodium acetate" and "fumaric acid," mainly leveraging the mild sterilizing and preservative properties of "sodium acetate" in processed foods to inhibit bacteria. When used within legal limits, it generally poses no health concerns. However, whether white rice qualifies as a "processed food" that permits additives or a "fresh ingredient" that does not remains unclear.
Dr. Yang Zhenchang from Taipei Veterans General Hospital's toxicology department also cautioned that while sodium acetate is low in toxicity, it still has irritant and corrosive properties. Excessive intake or overuse beyond legal limits could cause gastrointestinal irritation, leading to nausea, vomiting, and other discomforts.
No need for excessive worry! Doctors clarify: fumaric acid ≠ toxic maleic acid in tainted starch
As for consumer concerns about whether "fumaric acid," another component in "Fresh Protect," could become toxic when heated—similar to the "maleic acid" in the tainted starch incident—Dr. Yan clarified that while "fumaric acid" and the illegal additive "maleic acid" have similar names, their chemical structures and properties are quite different.Compared to the previously panic-inducing "maleic acid," fumaric acid is a short-chain acid with a symmetrical and stable molecular structure that resists changes even when heated. Additionally, moderate addition can enhance the flavor and texture of food. Therefore, it is widely used in food processing and is considered a legal seasoning.
Is the white rice used in group meals and school lunches considered "fresh ingredients" or "processed products"?
Although animal studies have shown that excessive consumption of "fumaric acid" may cause kidney toxicity, there is no evidence of harm to humans. When used within permitted limits, there should be no significant health concerns.
**FDA: The fresh preservatives used by businesses are legal**
Regarding media reports about Fuzhou mixing two types of seasonings during rice cooking, the FDA responded on the morning of the 30th. Section Chief Zheng Weizhi stated that since Fresh Preservatives VN-151 and VN-103 are both legal food seasonings, mixing them is not illegal. The current guideline for seasoning use is "moderate application."
**Is the business breaking the law? The key lies in whether white rice is a "processed product" or "fresh ingredients"!**
However, even though "fumaric acid" and "sodium acetate" are medically considered harmless to humans and are legally permitted additives in processed foods, many question whether plain white rice truly needs such preservatives.
Legally, while "fumaric acid" and "sodium acetate" are permitted in food processing, they cannot be added to "fresh ingredients." But is the white rice used in group meals and school lunches "fresh ingredients" or a "processed product"?
**Is white rice "fresh ingredients" or a "processed product"? Experts: The government should establish clear regulations and definitions for food additives.**
Dr. Zhang Yueying, Secretary-General of the International Life Sciences Institute Taiwan, pointed out that defining whether food is processed has always been a gray area in nutrition science. The term "processing" covers a broad range, from home cooks freezing, washing, cutting, or cooking ingredients—all of which can be considered processing—making it difficult to distinguish. Dr. Zhang emphasized that the government should clarify regulations and definitions for food additives.
**No need for excessive worry! Doctors: "Sodium acetate" and "fumaric acid" can be metabolized by the body.**
Dr. Yang Zhenchang also stressed that "sodium acetate" and "fumaric acid" are easily metabolized by the body. As long as intake is not excessive, staying hydrated and consuming fruits and vegetables can help the body effectively eliminate these substances, so there is no need for undue concern.Source: https:/ / tw. news. yahoo. com/ nu……ge- overstated- 053209121. html
School Lunches in Kaohsiung and Pingtung Spiked with Preservatives
For convenience, group meals, bento shops, and nearly a hundred schools in the Kaohsiung and Pingtung areas source their white rice from factory suppliers. However, it has been shockingly revealed that these factory operators use chemical preservatives when cooking rice to extend its shelf life. Long-term consumption of such rice may lead to liver and kidney damage, with nearly a hundred schools affected.
According to a report by *Next Magazine*, freshly cooked white rice begins to spoil within just four hours. To prolong the rice's shelf life, the Fuzhou Rice Food Factory allegedly used chemical preservatives "VN-103" and "VN-151" during the cooking process. The tainted rice was then distributed to nearly a hundred schools in Kaohsiung and Pingtung, becoming the staple of school lunches for 15,000 students.
Dr. Yen Tsung-hai, director of the Department of Toxicology at Chang Gung Memorial Hospital, warned that long-term consumption of such chemically treated rice could severely damage liver and kidney functions and even cause cancer. As of now, the Food and Drug Administration under the Ministry of Health and Welfare has yet to respond.
Source: https:/ / tw. news. yahoo. com/ % E……E% 8A% E8% AA% BF- 013319183. html
Lunch Rice with Chemicals? Doctor: Liver and Kidney Damage Claims Exaggerated
Shocking news of drug-laced white rice in school lunches and group meals for elementary and middle school students in the Kaohsiung-Pingtung area? According to a report by *Next Magazine*, factory suppliers providing freshly cooked white rice for group meals, lunchbox shops, and school lunches in the Kaohsiung-Pingtung area allegedly used drug solutions containing "fumaric acid" and "sodium acetate" for preservation, raising concerns about potential long-term health risks! In response, toxicology expert Dr. Yan Zonghai stated that both "fumaric acid" and "sodium acetate" are legally permitted food additives and can be used in processed products. Claims that they harm the liver and kidneys or even cause cancer are somewhat exaggerated.
Shocking news of tainted white rice in school lunches and group meals for elementary and middle school students in the Kaohsiung-Pingtung area?
Business owners cry foul! "Fresh Protect" only used for sweet potato rice
The implicated "Fuzhou Rice Food Factory" defended itself, with General Manager Wu Zonglin clarifying that "Fresh Protect VN-103" and "Fresh Protect VN-151" are legally permitted pH adjusters, not preservatives as reported by the media. These additives are only used in easily spoiled rice varieties like sweet potato rice to balance pH levels and extend shelf life, not in regular white rice for group meals.
Does "Fresh Protect" harm the liver and kidneys or cause cancer? Doctors say claims are exaggerated
But what exactly is "Fresh Protect," and is rice treated with it really that dangerous? Dr. Yan Zonghai, director of nephrology and clinical toxicology at Linkou Chang Gung Memorial Hospital, stated that claims about liver and kidney damage or cancer risks are somewhat overstated.
"Fresh Protect" is an enzyme-based antimicrobial agent containing "sodium acetate" and "fumaric acid." It primarily utilizes the mild sterilizing and preservative effects of "sodium acetate" in processed foods to inhibit bacterial growth. (Image provided by the Kaohsiung City Health Bureau)
Dr. Yan explained that "Fresh Protect" is an enzyme-based antimicrobial agent containing "sodium acetate" and "fumaric acid," mainly leveraging the mild sterilizing and preservative properties of "sodium acetate" in processed foods to inhibit bacteria. When used within legal limits, it generally poses no health concerns. However, whether white rice qualifies as a "processed food" that permits additives or a "fresh ingredient" that does not remains unclear.
Dr. Yang Zhenchang from Taipei Veterans General Hospital's toxicology department also cautioned that while sodium acetate is low in toxicity, it still has irritant and corrosive properties. Excessive intake or overuse beyond legal limits could cause gastrointestinal irritation, leading to nausea, vomiting, and other discomforts.
No need for excessive worry! Doctors clarify: fumaric acid ≠ toxic maleic acid in tainted starch
As for consumer concerns about whether "fumaric acid," another component in "Fresh Protect," could become toxic when heated—similar to the "maleic acid" in the tainted starch incident—Dr. Yan clarified that while "fumaric acid" and the illegal additive "maleic acid" have similar names, their chemical structures and properties are quite different.Compared to the previously panic-inducing "maleic acid," fumaric acid is a short-chain acid with a symmetrical and stable molecular structure that resists changes even when heated. Additionally, moderate addition can enhance the flavor and texture of food. Therefore, it is widely used in food processing and is considered a legal seasoning.
Is the white rice used in group meals and school lunches considered "fresh ingredients" or "processed products"?
Although animal studies have shown that excessive consumption of "fumaric acid" may cause kidney toxicity, there is no evidence of harm to humans. When used within permitted limits, there should be no significant health concerns.
**FDA: The fresh preservatives used by businesses are legal**
Regarding media reports about Fuzhou mixing two types of seasonings during rice cooking, the FDA responded on the morning of the 30th. Section Chief Zheng Weizhi stated that since Fresh Preservatives VN-151 and VN-103 are both legal food seasonings, mixing them is not illegal. The current guideline for seasoning use is "moderate application."
**Is the business breaking the law? The key lies in whether white rice is a "processed product" or "fresh ingredients"!**
However, even though "fumaric acid" and "sodium acetate" are medically considered harmless to humans and are legally permitted additives in processed foods, many question whether plain white rice truly needs such preservatives.
Legally, while "fumaric acid" and "sodium acetate" are permitted in food processing, they cannot be added to "fresh ingredients." But is the white rice used in group meals and school lunches "fresh ingredients" or a "processed product"?
**Is white rice "fresh ingredients" or a "processed product"? Experts: The government should establish clear regulations and definitions for food additives.**
Dr. Zhang Yueying, Secretary-General of the International Life Sciences Institute Taiwan, pointed out that defining whether food is processed has always been a gray area in nutrition science. The term "processing" covers a broad range, from home cooks freezing, washing, cutting, or cooking ingredients—all of which can be considered processing—making it difficult to distinguish. Dr. Zhang emphasized that the government should clarify regulations and definitions for food additives.
**No need for excessive worry! Doctors: "Sodium acetate" and "fumaric acid" can be metabolized by the body.**
Dr. Yang Zhenchang also stressed that "sodium acetate" and "fumaric acid" are easily metabolized by the body. As long as intake is not excessive, staying hydrated and consuming fruits and vegetables can help the body effectively eliminate these substances, so there is no need for undue concern.Source: https:/ / tw. news. yahoo. com/ nu……ge- overstated- 053209121. html