The Malaysian Ministry of Primary Industries and Commodities (MPIC) responded to the Hong Kong Consumer Council’s (HKCC) announcement that cancer-causing substances were present in all 60 biscuit products sampled. According to the ministry, the monitoring of contaminants in finished food products are beyond the scope of both MPIC and the Malaysian Palm Oil Board (MPOB); the authority lies with the Ministry of Health (MOH).

Interestingly, Director-General of Health Noor Hisham Abdullah previously released a statement in response to HKCC’s findings, asserting that health risks from cancer-causing substances in Malaysian-made biscuits are low, with the average level of acrylamide found in locally biscuit products falling well below the amount recommended by the European Union Commission Regulation, but did not quantify the same for glycidols.

On the matter of the food watchdog’s findings itself, MPIC made clear its dissatisfaction. It claims that “it is very unfair for the Hong Kong Consumer Council to pinpoint palm oil as the main cause of high acrylamide content in finished products [even though] other oils may also give similar products.” The Ministry referred to various studies, including those that found that the substance is present in high-temperature manufacturing processes regardless of the oil used.

Some palm oil industry insiders wondered at “passing the buck to MOH,” pondering if MPOB should proactively identify any problematic supplies of shortening and bakery/confectionery fats to the local biscuit manufacturers sampled by HKCC as well as conduct more random product testing at retail stores. At the same time, there are those who remain sceptical of an unproven health risk while others are concerned about conspiracies seeking to tarnish the reputation of palm oil.

Nevertheless, public concern has spread. Singapore’s food agency has come out to say that biscuits are safe to consume in moderation and that it is “impossible” to prevent occurrence of certain compounds.