A seasoned Taiwanese toxicology nurse recently highlighted the profound link between daily dietary habits—specifically the choice of cooking oil—and the risk of severe cardiovascular events, including hypertension and stroke. In a public health program appearance, registered nurse Tan Tun-Tzu shared a concerning case study where a family’s habitual consumption of a specific food item three times daily potentially contributed to a child’s high blood pressure diagnosis before age 15, alongside multiple incidences of stroke among older family members. These findings underscore the critical importance of selecting high-quality cooking oils and managing dietary fat intake to preserve vascular health in Hong Kong, where hypertension rates remain notably high.
The “Silent Killer” in Hong Kong
Hypertension, often dubbed the “silent killer,” is a chronic condition characterized by persistently elevated blood pressure in the arteries. Early stages frequently present without symptoms, allowing the condition to severely damage arterial walls, overwork the heart, and dramatically increase the risk of complications such as stroke, heart disease, kidney failure, and vision impairment if left uncontrolled.
The prevalence of hypertension in Hong Kong is substantial and increases sharply with age. According to the city’s Department of Health Population Health Survey conducted between 2020 and 2022, approximately 29.5% of individuals aged 15 to 84 suffer from hypertension. While the rate for those aged 15–24 is around 4.9%, it skyrockets to 57.4% among those aged 65–84, illustrating the pressing need for effective prevention strategies rooted in lifestyle modification.
The Perils of Low-Quality Cooking Fats
Beyond salt and processed foods, the cumulative impact of daily cooking oil choices on cardiovascular risk is a growing concern. The incident shared by Nurse Tan illustrates how repetitive exposure to potentially unhealthy fats, likely through deep-fried items or foods high in saturated/trans fats, can accelerate the onset of cardiovascular disease even in young people.
This discussion dovetails with recent alarming findings from the Hong Kong Consumer Council (HCC) regarding the safety and purity of cooking oils sold locally. In a large-scale test of 50 models of edible oils, the HCC identified widespread contamination that presents risks beyond typical dietary fat concerns:
- Plasticizers: A significant 70% of the tested oils contained plasticizers, endocrine-disrupting chemicals that have been shown to affect the reproductive systems of laboratory animals. One specific extra virgin olive oil brand exceeded the European Union’s maximum safety limits for the plasticizer DINP.
- Genotoxic Carcinogens: Furthermore, over 60% of the edible oils contained genotoxic carcinogens or harmful pollutants. Specifically, 29 samples contained glycidol (epoxy propanol), a known carcinogen, with two brands—a pure coconut oil and a pure peanut oil—exceeding EU safety standards. Another brand of corn oil was found to slightly exceed the EU standard for the carcinogen Benzo[a]pyrene.
These contaminations, resulting from processing, refining, or packaging, introduce non-nutritional hazards that contribute to overall health risks, including cancer and reproductive issues, alongside cardiovascular harm.
Actionable Steps for Healthier Cooking
To mitigate the linked risks of hypertension, stroke, and chronic disease, consumers are strongly advised to meticulously scrutinize their daily cooking oil consumption. Choosing oils rich in monounsaturated and polyunsaturated fats (often labeled as “good oils”) can help protect blood vessels.
Crucially, consumers should consider the following actionable steps:
- Prioritize Purity: Consult the list of oils awarded high ratings by the Consumer Council, specifically those that contained no detectable levels of genotoxic carcinogens like glycidol. Seventeen oils received a perfect score in the HCC’s purity assessment.
- Monitor Cooking Methods: Minimizing heavy reliance on deep-frying, which often introduces new compounds into the oil structure, is key. Select oils with appropriate smoke points for intended cooking techniques.
- Embrace Variety: Incorporate a rotation of healthy fats from whole foods—including avocados, nuts, seeds, and fatty fish—into the diet to maximize intake of beneficial polyunsaturated fatty acids.
The startling childhood diagnosis shared by Nurse Tan serves as a potent reminder that cardiovascular health maintenance is a family affair, requiring vigilance not just in managing chronic conditions, but in making preventative, informed choices about the fundamental ingredients used daily in the kitchen.