Among them, Yan Jinpu and three squirrels are listed companies.
As of the close of165438+1October 2, the share price of Yanjin Store was 132.65 yuan/share, up by 2.88%; The share price of the three squirrels was 52. 16 yuan/share, down 3. 19%.
The acrylamide content of three potato chips exceeded the standard.
The performance of the two listed companies is different.
According to media reports, recently, Shenzhen Consumer Council selected 15 potato chips from online and offline, and entrusted a professional quality inspection company to conduct a comparative test. After testing, in terms of safety indicators, the physical and chemical indicators, microbial indicators, heavy metal pollutants and antioxidants of 15 potato chips all meet the requirements of national standards, and the content of trans fatty acids is low.
However, the content of acrylamide, a class 2A carcinogen, in many kinds of potato chips is higher than the benchmark level (750μg/kg) stipulated by the European Union, among which the acrylamide content of Yanjinpu, Sanjiaoshu and Miss Dong exceeds 2000μg/kg.
After the fermentation, 1 1.2, # Several well-known brands of potato chips were detected as carcinogens # was listed on the hot search list of Weibo.
Red Star Capital Bureau noted that Yanjin Puzi (002847. SZ) and three squirrels (300783. SZ) are all listed companies.
According to the financial report of Yanjin Puzi in the third quarter of 2020, its revenue in the first three quarters was 65.438+43.4 billion yuan, and the net profit attributable to shareholders of listed companies was 65.438+89 billion yuan.
The financial report of the three squirrels in the third quarter of 2020 shows that their revenue in the first three quarters was 7.2365438 billion yuan, and the net profit attributable to shareholders of listed companies was 264 million yuan.
Shenzhen Consumer Council responded
The statement that acrylamide exceeds the standard is incorrect.
Recently, the Consumer Council of Shenzhen selected 15 potato chips from online and offline for comparative tests, and found that many well-known brand potato chips were found to contain carcinogens, which triggered a heated discussion. In response, the Consumer Council of Shenzhen responded that such topics and contents are improperly expressed and easily mislead consumers.
Previously, the comparative test report of potato chips released by Shenzhen Consumer Council showed that the acrylamide content in some brands of potato chips exceeded the benchmark level set by the European Union, but the benchmark level set by the European Union was "performance index" rather than "safety limit index". Therefore, the statement that "acrylamide exceeds the standard" is incorrect and has deviated from the original intention of the comparative test report.
High-starch foods may form "acrylamide" after high-temperature treatment, but it is not necessary to be too nervous. Please be rational.
A number of potato chip brands responded
"Acrylamide is ubiquitous in potato chips.
165438+1October 2, Red Star Capital Bureau dialed the customer service hotline of three squirrels. The customer service said that acrylamide is a natural substance formed in the processing of high-starch food at a temperature above 120, and it is ubiquitous in potato chips.
"We treat (potato chips) in strict accordance with national standards, and the amount of acrylamide is well controlled. The gram weight of a bag of potato chips is generally less than 50g, and the actual intake is relatively low. " The customer service said.
On the same day, the customer service of Miss Dong's flagship store also told the Red Star Capital Bureau that acrylamide is a substance naturally formed during the high-temperature processing of high-starch foods above 120, which exists in many cooked foods and is not artificially added.
"According to the survey, there is not enough evidence to show that acrylamide produced during food processing is carcinogenic to human body; In addition, it is unscientific to talk about toxicity without dose. " Customer service said that consumers' daily consumption is limited and will not have a direct impact on health.
The customer service also sent a letter of explanation from Zhejiang Little Prince Food Co., Ltd. (hereinafter referred to as "Little Prince Food"), the manufacturer of Miss Dong's potato chips.
According to the explanatory letter, there is no national food safety standard or other standards for acrylamide in China; Little prince food is a product that strictly implements the national food safety standards for puffed food and ensures that it is provided to consumers.
Letter of explanation provided by Miss Dong's flagship store
In addition, the Red Star Capital Bureau found the customer service phone number of the gold shop in public channels, but no one answered. The staff of the securities department of Yanjindian told the Red Star Capital Bureau that she needed to know about this matter, which is still unclear.
Can you still eat potato chips happily?
Expert: No need to panic.
165438+1October 2, Ruan, director of the science and technology department of Kexin Food and Nutrition Information Exchange Center, also explained to the city that acrylamide is a widely used material in industry and is mainly used to synthesize some polymer materials. Consumers are worried about the harm of acrylamide, mainly because it is a potential carcinogen, and the World Health Organization classified it as a 2A carcinogen after evaluation.
"However, you don't have to worry too much," Ruan Guangfeng said. Class 2A carcinogens actually mean that they may cause cancer to animals, but there is no evidence that they will cause cancer to humans. Secondly, the amount of acrylamide ingested by human body is not much-according to the current survey data, the amount of acrylamide ingested by Chinese residents every day is only about 18 microgram, which is generally safe and need not be worried too much.
As for why there are no relevant designated standards at home and abroad, Ruan said that to specify standards for a substance, we need to consider various factors, such as its degree of harm, how much it is eaten, how harmful it may be, and how much it will cost to control. "From the current data, the safety risk of acrylamide intake is actually very low, and there is no need to set standard limits at present."
Ruan also clarified that the benchmark level of potato chips set by the European Union is 750μg/kg, which is used to urge and guide enterprises to reduce acrylamide content, and is not a limited standard. "In fact, there is currently no limit standard for acrylamide in the EU. Therefore, it is actually a misunderstanding of this reference value that acrylamide in potato chips exceeds the standard. "
Ruan advised consumers not to worry too much about acrylamide in potato chips. In fact, the biggest health risk of puffed food such as potato chips is greasy and salty. This is not good for preventing obesity and hypertension. Therefore, I suggest you eat less.
Attachment: Interview with Ruan
1. What is acrylamide? Food contains, if eaten, what are the risks to the human body? Why are there no regulations or standards for the limit of acrylamide in food at home and abroad?
Acrylamide is a widely used substance in industry, which is mainly used to synthesize some polymer materials.
People are worried about the harm of acrylamide, mainly because it is a potential carcinogen, and the World Health Organization classified it as a class 2A carcinogen after evaluation.
However, you don't have to worry too much.
First of all, let's talk about the significance of this 2a carcinogen. In fact, it means that it may cause cancer to animals, but there is no evidence that it will cause cancer to humans.
Secondly, we don't eat much acrylamide. Judging from the current survey data, the daily intake of acrylamide by Chinese residents is only about 18 micrograms, which is generally safe, so there is no need to worry too much.
As for many people who say why there are no standards at home and abroad, in fact, there are many aspects to be considered in setting standards for a substance, such as its degree of harm, how much we eat, how harmful it may be, and how much it will cost to control. Judging from the current data, the safety risk of acrylamide intake is very low, and there is no need to formulate standard limits.
In fact, at present, no country in the world has formulated the limit standard of acrylamide in food. The data of 750 consumed this time is the benchmark level, which is a performance index to verify the effectiveness of mitigation measures, rather than the safe limit of acrylamide in food.
At present, some countries and regions, such as Codex Alimentarius Commission, the United States and the European Union, have put forward some operational guidelines for reducing acrylamide in food. For example, the European Union has put forward an indicative value, which is used to urge and guide enterprises to reduce acrylamide content, and is not a restrictive standard. In fact, there is currently no limit standard for acrylamide in the European Union. The European Union also said in its own report that this reference value is not restricted by laws and regulations and is not mandatory. If it is exceeded, there will be no fine.
2. How to produce acrylamide in food? What is Maillard reaction?
The reason why it appears in food is actually because some reducing sugars in food, such as glucose, fructose and some amino acids (mainly aspartic acid), are produced by Maillard reaction under the action of high temperature in cooking processes such as frying, baking and barbecue.
Maillard reaction refers to a series of complex reactions between sugar (mainly reducing sugar) in food and protein during heating, resulting in brown substances and aromatic substances. This kind of reaction is very common in food, and almost all the cooked food around us has its contribution, such as barbecue, bread, French fries, fried dough sticks, oil cakes and so on. Why it tastes fragrant and delicious is largely due to the role of Maillard reaction.
3. It is mentioned in the report that "the acrylamide content of fried potato chips is well controlled, and the average acrylamide content of baked potato chips is higher than that of fried potato chips". What are the effects of different cooking methods on acrylamide content?
Different cooking methods still have an effect on the production of acrylamide.
The production of acrylamide is mainly related to temperature and heating time. Generally speaking, the longer the heating time and the higher the temperature, the more acrylamide is produced. For example, high-temperature cooking methods such as frying and barbecue will produce acrylamide, while boiling and steaming will produce less acrylamide.
4. Will the public produce acrylamide when cooking foods containing starch, such as potatoes?
Yes, acrylamide is also produced when potatoes and other foods are cooked at home. In fact, in China, the main source of acrylamide intake is in our own home cooking. The Hong Kong Centre for Food Safety once conducted a survey on acrylamide, and it was found that about 45% of the acrylamide we ingested came from cooking, mainly because we usually like to use stir-fried cooking methods. For example, the acrylamide content of fried zucchini can reach 360 micrograms per kilogram.
5. What are the health risks of puffed food such as potato chips?
In fact, for potato chips, don't worry too much about acrylamide. In fact, the biggest health risk of puffed food such as potato chips is greasy and salty. Whether it is fried potato chips or non-fried potato chips, there is actually a lot of oil. Even if it's not fried, it's baked in oil. And to taste delicious, a lot of salt will be added. This is not good for preventing obesity and hypertension. Therefore, I suggest you eat less.
This article comes from financial breakfast.