Clipping Board » Illness Enters through Mouth ─ The information that has been made public is often just the tip of the iceberg...
2011-10-17 China Times
By Qiu Liying / Taipei Report
Melamine tableware is widely used in daily life, but prolonged exposure to high temperatures or acidic foods may lead to ingesting melamine! A study by Kaohsiung Medical University found that the amount of melamine leaching from commercially available melamine tableware increases with temperature and contact time, reaching up to 19.03 ppm—7.6 times higher than the Department of Health's proposed standard of 2.5 ppm. Long-term exposure could raise the risk of kidney stones and ureteral stones!
Melamine tableware is a favorite among many hot pot restaurants. The Department of Health's Food and Drug Administration announced in early October a proposed standard for melamine leaching at 2.5 ppm or below, which is expected to take effect by the end of the year. Tsai Shu-chen, head of the Food Division, emphasized that while the EU's current standard is 30 ppm, Taiwan's stricter standard accounts for the prevalence of hot foods in local diets. If businesses use melamine tableware that fails to meet the standard, products will be recalled, and fines ranging from NT$30,000 to NT$150,000 will be imposed.
Wu Ming-cang, the lead researcher and attending physician at Kaohsiung Medical University Hospital's Family Medicine Department, stated that the team tested five different brands of melamine bowls purchased from supermarkets and convenience stores. The results showed that when water temperatures reached 60–70°C and contact lasted 15–30 minutes, melamine leaching increased significantly, with higher temperatures leading to greater leaching. Cheaper melamine tableware leached more, with the highest reading at 19.03 ppm.
Tests at three noodle stalls also revealed that consuming a bowl of noodles served in low-quality melamine tableware could result in ingesting 0.75 mg of melamine.
Wu Ming-cang advised that melamine containers are more suitable for solid foods like fruits and should not be used for hot foods above 40°C.
Lin Chieh-liang, director of the Clinical Toxicology Department at Linkou Chang Gung Memorial Hospital, warned that long-term melamine exposure can harm the kidneys and urinary system. Scratched melamine products release even more melamine, and the Department of Health should establish inspection labels and optimal usage periods.
Source: http://life. chinatimes. com/ life/ 100302/ 112011101700051. html
Melamine Leaching Increases with Heat, Raising Toxicity
By Qiu Liying / Taipei Report
Melamine tableware is widely used in daily life, but prolonged exposure to high temperatures or acidic foods may lead to ingesting melamine! A study by Kaohsiung Medical University found that the amount of melamine leaching from commercially available melamine tableware increases with temperature and contact time, reaching up to 19.03 ppm—7.6 times higher than the Department of Health's proposed standard of 2.5 ppm. Long-term exposure could raise the risk of kidney stones and ureteral stones!
Melamine tableware is a favorite among many hot pot restaurants. The Department of Health's Food and Drug Administration announced in early October a proposed standard for melamine leaching at 2.5 ppm or below, which is expected to take effect by the end of the year. Tsai Shu-chen, head of the Food Division, emphasized that while the EU's current standard is 30 ppm, Taiwan's stricter standard accounts for the prevalence of hot foods in local diets. If businesses use melamine tableware that fails to meet the standard, products will be recalled, and fines ranging from NT$30,000 to NT$150,000 will be imposed.
Wu Ming-cang, the lead researcher and attending physician at Kaohsiung Medical University Hospital's Family Medicine Department, stated that the team tested five different brands of melamine bowls purchased from supermarkets and convenience stores. The results showed that when water temperatures reached 60–70°C and contact lasted 15–30 minutes, melamine leaching increased significantly, with higher temperatures leading to greater leaching. Cheaper melamine tableware leached more, with the highest reading at 19.03 ppm.
Tests at three noodle stalls also revealed that consuming a bowl of noodles served in low-quality melamine tableware could result in ingesting 0.75 mg of melamine.
Wu Ming-cang advised that melamine containers are more suitable for solid foods like fruits and should not be used for hot foods above 40°C.
Lin Chieh-liang, director of the Clinical Toxicology Department at Linkou Chang Gung Memorial Hospital, warned that long-term melamine exposure can harm the kidneys and urinary system. Scratched melamine products release even more melamine, and the Department of Health should establish inspection labels and optimal usage periods.
Source: http://life. chinatimes. com/ life/ 100302/ 112011101700051. html