A potentially harmful chemical, hexane, is finding its way into commonly consumed foods like vegetable oils and margarine, raising concerns among health experts and prompting a new investigation. The issue stems from the use of hexane as a solvent in the extraction of oil from seeds and fruits, and recent findings have confirmed its presence in finished products.
A parliamentary report released in late January, conducted by Richard Ramos and Julien Gabarron, supports the work of investigative journalist Guillaume Coudray, who has been raising alarms about hexane for some time. Coudray’s research, detailed in his book “De l’essence dans nos assiettes” (Essence in Our Plates), highlights how the food industry has continued to utilize hexane despite known risks. This investigation is particularly essential as exposure to even tiny amounts of these chemicals can have long-term health consequences.
The report questions whether hexane could be eliminated from the oil production process, noting that while it allows manufacturers to extract 10% more oil from the same amount of raw material, it comes at a potential cost to public health. The findings could influence future regulations and consumer choices regarding food production methods.
According to the report, some manufacturers, like those in the organic food sector, have already successfully transitioned to hexane-free methods, such as mechanical pressing. However, larger companies, including the Avril group, have resisted scrutiny and declined to participate in the investigation.
Hexane is a chemical derived from petroleum, and while it’s invisible and odorless, it’s a powerful solvent used to extract oil from seeds like sunflower, rapeseed (canola), and soybean. The process involves heating the hexane and then attempting to separate it from the oil through distillation.
Illustration archives Thierry David / SUD OUEST
“Hexane allows manufacturers to obtain 10% more oil from the same amount of raw material.”
The health implications of hexane exposure are significant. While current standards consider residual hexane levels in foods to be minimal and safe, these conclusions are based on outdated evaluations, including a 1989 study on rats. These findings raise questions about the long-term effects of hexane exposure on human health, particularly for pregnant women and developing fetuses.
Once in the body, hexane is metabolized into 2,5-hexanedione, a neurotoxin. The European Chemicals Agency recently classified hexane as a “substance of very high concern.”
Repeated exposure to hexane is linked to neurotoxicity, causing issues with vision and nerve damage in the hands and feet. Some studies have also suggested a connection between hexane exposure and Parkinson’s disease. Hexane is considered a reprotoxin, potentially impacting reproductive health.
This situation echoes previous concerns raised by Coudray regarding nitrites in processed meats. His work, combined with advocacy from organizations like Yuka, Foodwatch, and Greenpeace, led to many manufacturers switching to nitrite-free products. The update underscores ongoing public health challenges.
Coudray hopes a similar shift will occur with hexane, emphasizing that the industry prioritizes profit over public health. He points out a pattern where risks are managed *after* scandals emerge, leaving informed consumers better protected than others. The findings could guide future vaccination strategies.
“In these cases, we always uncover the same mechanism: as long as profits are good, we accept to play with public health by betting on the fact that the damage will only be visible later,” Coudray said. “Instead of preventing risks at the source, we have organized a system where we manage scandals after the fact.”
