Cancer-Causing Salad Oil Storm: National Sports Training Center Clears Restaurants, No Products Affected

Taipei, July 7 (CNA) Recently, it was reported that some soybean salad oil products were found to have excessive levels of carcinogens, raising public concern about food safety issues. The National Sports Training Center (NSTC) immediately launched a comprehensive investigation of all food ingredients and cooking oils used in its cafeteria. It has been confirmed that the products used in the center's cafeteria were not affected.

With just over two months remaining until the 2026 Nagoya Asian Games, a food safety crisis involving some soybean salad oil products has emerged. The NSTC, adhering to the principles of "athletes first, food safety paramount," has meticulously inventoried all cooking oils and related processed foods. After cross-referencing the brands and batch numbers released by the competent authorities, it was confirmed that the center's cafeteria was not affected, allowing the training teams to prepare with peace of mind.

NSTC Executive Director Chao Shih-chiang stated in a press release that to enhance dining quality and food safety, the center has fully replaced its main cooking oils in the cafeteria with canola oil and olive oil since 2025, providing coaches and athletes with healthier and safer food and beverage quality and environment.

He mentioned that in addition to a comprehensive review of cooking oils in the cafeteria, a simultaneous investigation was conducted on processed foods such as salad dressings, instant noodles, and meat floss. Product brands and batch numbers were verified one by one, confirming that none were involved in the current issue, thus ensuring the safety of catering services during the training period.

Chao Shih-chiang pointed out that the NSTC is not a specialized food inspection agency. The sourcing of food ingredients and manufacturing quality still rely on the supervision of central competent authorities and the food safety monitoring system.

The NSTC's dietary team will continue to require cooperative vendors to provide complete procurement data. Through measures such as regular factory visits, supplier management, hygiene inspections, and necessary random sampling, the food safety management mechanism will be continuously improved to fully safeguard the dietary safety of the national representative teams. (Edited by Long Pa-an) 1150707

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