Which is better between the standard codes Q and GB for edible oil

The standard code GB for edible oil is usually superior to Q, where GB is a mandatory national standard and Q is an enterprise standard. The GB standard has stricter requirements for raw materials, processes, hygiene, etc., covering core indicators such as acid value, peroxide value, and pollutant limits, and is applicable to all edible oil production; The Q standard is developed by enterprises based on their own processes and only needs to be registered. The indicators may be lower than GB. When purchasing, priority should be given to checking whether the packaging has specific national standard numbers such as GB/T1535 soybean oil and GB/T1534 peanut oil, while paying attention to the production date and storage conditions. The GB standard is issued by the State Administration for Market Regulation and has legal effect. For example, the GB2716-2018 national food safety standard for vegetable oil specifies sensory requirements, physical and chemical indicators, and pollutant limits for edible vegetable oil. Common oils such as soybean oil and rapeseed oil have corresponding GB/T recommended standards, which usually have detailed specifications for raw material screening, refining processes, and nutrient retention. If enterprises implement GB standards, they need to pass third-party testing and certification, which ensures higher product quality stability. Although the

Q standard allows enterprises to innovate independently, some small manufacturers may lower their process requirements to save costs, such as reducing the deodorization process leading to lower oil fume points, or relaxing the raw material standards to use secondary oils. Some Q standard products may add special processes such as cold pressing and traditional pressing, but key indicators still need to meet the bottom line requirements of GB2716. If consumers choose Q-standard products, it is recommended to prioritize purchasing products from well-known brands with complete labeling of raw material origin and process type. No matter which standard is chosen, daily oil should avoid high temperature and repeated frying. Different cooking methods with different smoke points of oil are healthier. When storing, it should be sealed away from light, and it is recommended to use it within three months after opening. Special populations such as cardiovascular disease patients can prioritize GB standard high oleic sunflower seed oil or extra virgin olive oil to reduce saturated fatty acid intake.