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With stainless steel cutlery, you can rest assured that the intestinal absorption of manganese is lo

Nowadays, households are almost inseparable from stainless steel kitchen utensils and tableware for cooking and dining. Recently, a message stating that “the use of stainless steel tableware will cause manganese poisoning” has been circulated in the WeChat circle of friends, saying that “foreigners never use stainless steel tableware because Afraid of heavy metal manganese poisoning.

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Although “304” steel is safe, many merchants will use unqualified high-manganese steel (known in the industry as “201” “202” stainless steel). Such tableware manganese is seriously exceeded, and a large amount of manganese is released during use. People's memory declines. ”

Rumors have caused many people to worry, and some even throw the stainless steel cutlery at home. In fact, this kind of worry is completely redundant. Many statements in the rumor are not accurate. First of all, stainless steel cutlery is very popular abroad. Some big brand tableware on the market, such as Zwilling knives, WMF pots, and tableware are all stainless steel, all of which are foreign products, which are popular in Europe, America and Asia. The saying that “foreigners never use stainless steel tableware” is entirely based on the psychology of consumers not understanding foreign conditions, creating false information to fool people.

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Secondly, the difference between “304” steel and “201” and “202” steel is mainly due to its different composition and functional properties. “304” is the number specified by the American Society for Testing and Materials according to the metal content standard of steel. If it corresponds to China's national standard, the metal content of this steel is: 19% chromium, containing 9%. The “201” and “202” steels have lower nickel content, slightly higher manganese content and relatively poor corrosion resistance, and are mainly used in the production of railway vehicles. Thirdly, manganese in stainless steel is relatively stable. As long as we use qualified products, our manganese is rarely used in the daily cooking and cooking. It will not cause harm to the human body. In fact, the body needs to consume the right amount of manganese.

Manganese is a metal element, and is also an essential trace element in the human body. It is a component of connective tissue, bones, blood coagulation factors, sex hormones, etc. It plays an indispensable role in fat and carbohydrate metabolism, calcium absorption, and blood sugar regulation. Adulthood The optimum daily intake of manganese for humans is 4.5 mg. Manganese intake does not affect health as long as it is not excessive. If excessive intake inhibits iron absorption, long-term overdose can affect the nervous system, memory, and sleep.

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However, studies have estimated that the maximum tolerable intake of manganese per day for adults is 11 mg, and the daily intake of manganese from Chinese residents is 6.8 mg, taking into account the amount of water ingested from the water and the daily use of stainless steel containers. Ordinary people consume about 8.05 milligrams of manganese per day, which is still at a safe level.

The absorption rate of manganese in the human gastrointestinal tract is low, only about 1% to 50%. Cases of adverse reactions caused by dietary intake of manganese have rarely been found clinically, and cases of manganese poisoning due to the use of stainless steel products have rarely occurred. Poisoning caused by manganese overgrow is mainly found in special industries and occupations, such as industrial workers who have long been engaged in manganese mining, smelting, processing and electric welding. Their main intake of manganese is respiratory inhalation.

Of course, it is not excluded that some unscrupulous merchants use unqualified raw materials in the production of stainless steel cutlery in order to save costs, and their products are difficult to reassure. Therefore, it is recommended that consumers buy tableware and kitchen utensils to go to a regular supermarket. When using stainless steel tableware daily, try not to hold strong acid food for a long time. Use less steel wire when cleaning to avoid corrosion and damage of stainless steel.