3-MCPD Process Contaminant in Malt

Mikulíková, Renata; Svoboda, Zdeněk; Benešová, Karolína; Běláková, Sylvie

doi:10.18832/kp201802

Cited by 3 publications

(3 citation statements)

References 4 publications

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“…However, it should be noted that the DE estimates are based on the established assumptions, uncertainties, variabilities, and the data gathered in this study. In addition, it is also important to note that there are other potential sources of 3-MCPD such as edible oils and fats, bread crust, toast bread, doughnuts, crisps, roasted coffees, meat and meat products, potato and potato products, bakery products, and smoked products (Baer et al 2010;Jedrkiewicz et al 2016;IFST 2018;Mikulikova et al 2018). It is suggested that a total diet study be conducted to ascertain the actual DE of Filipinos to 3-MCPD.…”

Section: Discussionmentioning

confidence: 99%

Risk Profiling of 3-MCPD (3-monochloropropane-1,2-diol) in Soy Sauce to the Adult Filipino Consuming Population

Rustia¹,

Bulagao²,

Bautista³

et al. 2021

Philipp J Sci

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Soy sauce is one of the commonly consumed food items in the Philippines because of its vast applications as a regular sauce and a condiment in various food dishes. One method used to produce soy sauce is chemical hydrolysis that involves acid hydrolysis of vegetable protein under high temperatures, which may generate a chemical by-product called 3-monochloropropane-1,2-diol (3-MCPD). Exposure to 3-MCPD may potentially cause adverse health effects to humans such as kidney, liver, and reproductive organ failure, as well as infertility and carcinogenicity. Thus, this study aimed to establish a profile on the potential risk associated with the consumption of soy sauce with 3-MCPD in the Philippines. This study included risk profile conceptualization, literature review, and identification of uncertainties and variabilities to formulate assumptions, which were then used in the dietary exposure (DE) assessment and estimation of risk of the adult Filipino consuming population to 3-MCPD in soy sauce. Analysis showed that the soy sauce samples (n = 19) collected from identified supermarkets and wet markets in the Philippines contained 3-MCPD levels below the maximum level (ML) of 0.4 mg/kg set by the 2019 edition of the Codex General Standards for Contaminants and Toxins in Food and Feed. With these generated data on the hazard levels, the high consumer (97.5th) percentile soy sauce consumption data from the Philippine Department of Science and Technology–Food and Nutrition Research Institute (DOST-FNRI), and the assumed body weight of an adult Asian, the DE of the adult Filipino consuming population to 3-MCPD in soy sauce was estimated to be 0.0327–0.1636 µg/kg body weight (bw)/d, which was lower than 4 µg/kg bw – the latest provisional maximum tolerable daily intake (PMTDI) set by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 2016. Based on these findings, the consumption of soy sauce showed no appreciable risk to the health of the Filipino consuming population.

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Section: Discussionmentioning

confidence: 99%

Risk Profiling of 3-MCPD (3-monochloropropane-1,2-diol) in Soy Sauce to the Adult Filipino Consuming Population

Rustia¹,

Bulagao²,

Bautista³

et al. 2021

Philipp J Sci

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“…Chocolates (122–1254 μg/kg) and black malt (55–95 μg/kg) were reported to be exposed to 3-MCPD esters. However, pale malts and Korea doenjang and some other snacks were not detected for 3-MCPD. Considering the wide consumptions of oil and oil-contented foodstuffs, studies about thermal-processing-mediated 3-MCPD ester exposures still needed focus.…”

Section: Recent Occurrences In Foodstuffsmentioning

confidence: 99%

“…26 3-MCPD esters were not only exposed to edible oils or oilrelated foods but could also be formed in other foods containing a high level of fat. Chocolates 5 (122−1254 μg/kg) and black malt 27 (55−95 μg/kg) were reported to be exposed to 3-MCPD esters. However, pale malts 27 and Korea doenjang and some other snacks 28 were not detected for 3-MCPD.…”

Section: ■ Recent Occurrences In Foodstuffsmentioning

confidence: 99%

Current Progresses on Monochloropropane Diol Esters in 2018–2019 and Their Future Research Trends

Gao

Jin

Zheng

et al. 2020

J. Agric. Food Chem.

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The fatty acid esters of monochloropropane diol (MCPD) are a group of food source contaminants formed during thermal processing. These components were recognized as potential food source toxicants in the past few decades, and growing evidence has proven their toxic effects, especially to kidneys and testes. Therefore, increasing research articles reported their results about MCPD esters in recent years. In this perspective, a total of 35 research articles/reviews about MCPD esters, including the studies concerning the analytical methods, occurrences, toxicity, formation mechanism, and mitigation strategies of MCPD esters in 2018−2019 have been summarized and discussed. Updating the latest research results about MCPD esters could improve our understandings about these components, especially on the toxic effects and the mitigation approaches in both academia and industry.

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A survey on thermal processing contaminants occurrence in dark craft beers

Sadowska-Rociek

Surma

2021

Journal of Food Composition and Analysis

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3-MCPD Process Contaminant in Malt

Cited by 3 publications

References 4 publications

Risk Profiling of 3-MCPD (3-monochloropropane-1,2-diol) in Soy Sauce to the Adult Filipino Consuming Population

Risk Profiling of 3-MCPD (3-monochloropropane-1,2-diol) in Soy Sauce to the Adult Filipino Consuming Population

Current Progresses on Monochloropropane Diol Esters in 2018–2019 and Their Future Research Trends

A survey on thermal processing contaminants occurrence in dark craft beers

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