DU researchers trace mercury in crude edible oil

A Dhaka University research team has detected mercury in crude edible oil—a contaminant that persists even after refining, according to Dr Nazma Shaheen, former director of the Institute of Nutrition and Food Science. 

She revealed the findings on Wednesday while presenting the keynote at a seminar, "Fortified Edible Oils: Enhancing Health and Nutrition for a Better Future," co-hosted by the Bangladesh Food Safety Authority (BFSA) and the Global Alliance for Improved Nutrition (GAIN).

Dr Shaheen explained, “Our team tested various oil parameters and found mercury in crude oil samples. Refining doesn’t remove it.” 

She added that open-market oils, especially non-branded soybean varieties, showed alarming inconsistencies with ideal standards, hinting at adulteration with other oils or impurities.

Held at the BFSA conference room, the seminar began at 10:30am with a welcome from BFSA member Dr. Mohammad Shoaib and was chaired by BFSA Chairman Zakaria. 

He highlighted the stakes: “Each year, 320,000 people die from oil-related diseases. We’re grateful to GAIN for this initiative and to everyone here.” 

Mohammad Alim Akhtar Khan, Director General of the National Consumer Rights Protection Directorate, who was the chief guest at the event, urged restaurant owners to pledge against using open oil. “Make it public—let consumers know what’s safe,” he said.

Special guests included Sultan Alam, Joint Secretary of the Ministry of Industries, and Dr. Rudaba Khandaker, GAIN’s Country Director. 

Alam pushed for awareness: “Oil is a major health culprit. Cutting its use improves wellbeing—so ramp up campaigns, especially on social media.”

The event drew BFSA officials, government representatives, restaurant associations, GAIN members, civil society, media, and students, spotlighting a pressing food safety concern with implications for public health.