DU research team finds mercury in crude edible oil

Dr Najma Shaheen, former director of the Institute of Nutrition and Food Science at Dhaka University, on Wednesday (February 26) said a research team of the university has detected the presence of mercury in crude edible oil.

“Mercury found in crude edible oil cannot be removed even through refining processes,” Dr Shaheen said at a seminar titled “Fortified Edible Oils: Enhancing Health and Nutrition for a Better Future”, organised by the Bangladesh Food Safety Authority (BFSA) and the Global Alliance for Improved Nutrition (GAIN).

The research team tested various parameters of oil and found that the results for loose oil were highly inconsistent with the ideal standards, she said.

Besides, non-branded soybean oil was found to be mixed with other oils or impurities, based on the test results, she said.

Mohammad Alim Akhtar Khan, Director General of the National Consumer Rights Protection Department, was present as the chief guest at the seminar.

Addressing the restaurant owners' association, he said, “Make an announcement stating that you do not use unpackaged oil in your establishments. This will help consumers identify which oil is safe and which not.”

Alim Akhtar also urged the authorities concerned to establish a model upazila that uses fortified edible oil.

Sultan Alam, Joint Secretary of the Ministry of Industries, and Dr Rudaba Khandaker, Country Director of GAIN, were present as special guests.

Sultan Alam stressed the importance of increased awareness, saying, “One of the main contributors to health problems is oil. Reducing oil consumption can significantly improve health, and we need to increase public awareness and use social media for campaigns.”

The seminar was attended by BFSA officials, representatives from various government departments, the restaurant owners' association, GAIN, civil society, media, and student representatives.