The Consumers’ Foundation yesterday warned consumers to be careful when purchasing food products containing the fungus anka, as some can be highly toxic.
The foundation in November inspected anka food products sold at various outlets including supermarkets, small convenience stores and pharmaceutical chains in Taipei City and County. The sampled products ranged from anka sauces to biscuits and capsules.
Anka is a strain of mold called Monascus anka and is traditionally added to steamed rice that is left to ferment. After it is dried, the end product, commonly known as anka or “red rice,” has been popularly used as a spice to give sweetness and aroma to foods, as well as to add a red color.
PHOTO: CNA
Many people add anka to foods because ancient Chinese medicinal texts and some recent research studies have shown that anka has many health benefits, which include aiding digestion, lowering blood pressure and cholesterol, preventing Alzheimer’s disease and relieving menstrual pain.
A variety of products containing anka are readily available on the market, from biscuits to wine and sausages.
However, if the manufacturing environment is not clean or the fermentation process is flawed, the end product may contain citrinin, a substance that, if consumed in large amounts, can be toxic to humans and even cause cancer or kidney failure, foundation secretary-general Huang Yu-sheng (黃鈺生) said.
The foundation inspected 16 types of anka products and found that a type of anka capsule contained citrinin at amounts greater than 2 parts per million, which violates Department of Health standards.
Another capsule also violated regulations as it did not correctly state the amount of artificial coloring contained in the capsule.
Huang said it has provided authorities with the test results and that if manufacturers do not promptly improve their products, they could be fined between NT$30,000 and NT$150,000 and have their license revoked in accordance with the Act Governing Food Sanitation (食品衛生管理法).
Although other products passed the foundation’s lab tests, the foundation advised people who use anka as flavoring in foods to avoid adding too much, as they could accidentally consume more sodium than is healthy for the body. The foundation also advised pregnant women to avoid consuming anka products before consulting a doctor and that all anka sauces should be kept in the refrigerator after being opened.
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