I am busy with work and don't have time to cook. I am used to hoarding frozen dumplings, but I always hear that they are not nutritious; I like to eat pickled Chinese cabbage in winter, but I'm worried that too much nitrite will damage my body; I want to buy royal jelly for my mother's health care, but I heard that it will cause breast cancer. Have you encountered these troubles in your life? At the beginning of the new year, the "2025 Food Safety and Health Hotspot Scientific Interpretation Media Communication Conference" hosted by the Chinese Society of Food Science and Technology was held in Beijing. At the meeting, the Chinese Society for Food Science and Technology and Science Popularization China jointly released the 2025 Food Safety and Health Rumor List. What is the truth? Rumor has it that the steamed stuffed bun skin is white and Xuan. The truth is that according to the current National Food Safety Standard for the Use of Food Additives (GB2760-2024), alum cannot be used for the production and processing of steamed stuffed buns, Mantou, etc. Alum contains aluminum element, and long-term and large intake may affect the bones and nervous system. Currently, regular baozi and other food manufacturers have switched to safer leavening agents and food additives. The Joint Expert Committee on Food Additives of the Food and Agriculture Organization of the United Nations/World Health Organization has set the "provisional weekly tolerable intake" of aluminum at 2 milligrams per kilogram of body weight per week, which is equivalent to a 60 kilogram adult consuming 120 grams of aluminum per week. At present, the average dietary aluminum intake of the entire population in China has not exceeded this standard. Rumor has it that pickled pickled Chinese cabbage contains carcinogenic nitrite The truth is that nitrite will be produced during the pickling process, but it does not exist in large quantities for a long time. After full fermentation, its content has been reduced to a safe range, and normal consumption will not pose a cancer risk. The nitrite content in pickled vegetables gradually increases first, reaching its peak after one to two weeks of pickling, and gradually decreases to within the national limit after 20 days. The rumor is that frozen dumplings are not nutritious. The truth is that frozen dumplings are food products that are quickly frozen below -30 ℃ and stored for sale. This cold processing technology can maximize the preservation of the color, flavor, and nutritional content of the ingredients. It is worth noting that in order to enhance the taste, many commercially available frozen dumplings have high amounts of fat and salt added. When purchasing, pay attention to the ingredient list and choose low sodium and low-fat options. After buying frozen food, do not thaw or freeze it repeatedly to prevent the growth of bacteria. Rumors suggest that foods with long shelf life and high water content are all preservatives. The truth is that according to the "National Food Safety Standard for the Use of Food Additives" (GB2760-2024), foods using preservatives are safe. Extending the shelf life of food does not necessarily require the addition of preservatives, but can also be achieved through processing techniques such as sterilization, aseptic filling, and freezing. The rumor is that eating only one type of oil for a long time is healthier. The truth is that different edible oils have different fatty acid compositions. Eat less edible oil with high levels of saturated fatty acids, regularly switch types, and consume in moderation, which is beneficial for promoting nutritional balance. Flaxseed oil, soybean oil, sunflower oil, and corn oil have higher levels of polyunsaturated fatty acids; Camellia oil, olive oil, and rapeseed oil have high levels of monounsaturated fatty acids. Coconut oil and palm oil have higher levels of saturated fat than animal oil, so try not to consume them in large quantities for a long time. Rumors have spread that the fungus may be toxic. The truth is that fungus is not inherently toxic, but it can be contaminated by Burkholderia monocytogenes (Pseudomonas cocos subsp. oryzae) in the environment. The pathogen can produce glycolytic acid under specific temperature and humidity conditions. There is no specific antidote for rice yeast acidosis, and the mortality rate is extremely high. Rice yeast acid not only comes from fungus, but may also come from three types of grain products (fermented corn flour, glutinous rice products), potato products (potato vermicelli), etc. The key to preventing poisoning is to control the soaking time (soaking in cold water for no more than 48 hours, changing the water halfway); Avoid storing dry fungus in damp conditions. Rumors have it that eating royal jelly will lead to breast cancer The truth is that royal jelly almost does not contain estrogen. Relevant research shows that royal jelly has no correlation with the incidence rate of breast cancer. The rumor that a large number of "hormone eggs" have entered the market is true. The high yield of laying hens is the joint result of innate advantages and good breeding management. The so-called 'hormone egg' is a false proposition, using hormones to induce labor in chickens is like pulling out seedlings to promote growth, which is not worth the loss. (New Society)