3-Monochloropropane-1,2-diol (3-MCPD) in soy and oyster sauces: Occurrence and dietary intake assessment

Wong, Kwok Onn; Cheong, Yock Hwa; Seah, Huay Leng

doi:10.1016/j.foodcont.2005.01.010

Cited by 24 publications

(17 citation statements)

References 10 publications

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“…3-MCPD için tolere edilebilir günlük alım miktarı 2 µg/kg vücut ağırlığı olarak belirlenmiş olup, daha fazlasının özellikle böbrekler üzerinde olumsuz etkilere neden olduğu bildirilmiştir [13]. Avrupa Gıda Güvenliği Otoritesinin ise günlük alım miktarını daha tedbirli olarak 0.8 μg/kg vücut ağırlığı düzeyinde belirttiği ifade edilmektedir [11] [16] tarafından soya ve istridye soslarında yapılan bir çalışmada sosların büyük bir kısmının (%89.3) 0.02mg/kg ya da altında 3-MCPD içerdiği belirlenmiş bu nedenle bu ürünlerin sağlık açısından bir risk teşkil etmediği bildirilmiştir. Ancak diyetteki tüm gıda kaynaklarından alınan toplam 3-MCPD miktarlarının da dikkate alınması gerektiği ifade edilmiştir.…”

Section: Mcpd Esterleri̇ni̇n Toksi̇si̇tesi̇unclassified

Gıdalarda Monokloropropandiol Esterlerinin Oluşumu ve Belirlenmesi

Turan¹,

Solak²,

Keskin³

2018

Akademik Gıda

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MCPD (monokloropropandiol) esterleri rafine yağlarda ve yağlı gıdalarda varlığı saptanan ısıl işlem kontaminantlarından biridir. Özellikle yağ ve tuz içeren ürünlerin yüksek sıcaklıklarda işlem görmesi sonucu oluşmaktadırlar. Diyetle alınan MCPD esterleri gastrointestinal sistemde trigliseritler gibi hidrolize uğrayarak serbest MCPD açığa çıkmaktadır. Serbest MCPD'nin kanserojen olduğu bilindiğinden ısıl işlem görmüş gıdalarda MCPD esterlerinin miktarlarının belirlenmesi önem taşımaktadır. Bu derlemede 3-MCPD esterleri ve benzer bileşiklerin oluşumu, toksisitesi, belirlenmesi ve miktarının azaltılmasına yönelik bilgiler verilmeye çalışılmıştır.

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Section: Mcpd Esterleri̇ni̇n Toksi̇si̇tesi̇unclassified

Gıdalarda Monokloropropandiol Esterlerinin Oluşumu ve Belirlenmesi

Turan¹,

Solak²,

Keskin³

2018

Akademik Gıda

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“…3‐MCPD levels in 421 soy and oyster sauces in Singapore were investigated in a case study by Wong and others (). The reporting limit and lowest calibration point for the method used were 0.01 mg/kg and 0.05 × 10 −1 mg/kg, respectively.…”

Section: Maximum Tolerable Limits and The Occurrence Of 3‐mcpd In Soymentioning

confidence: 99%

“…Previous studies have reported that 3‐MCPD has been detected in soy sauce and related products (Table ). Surveys and case studies have been conducted in the United Kingdom (Macarthur and others ), Taiwan (Cheng and others ), New Zealand (MAF ), Hong Kong (Chung and others ), the United States (Nyman and others ), Singapore (Wong and others ), Spain (Leon and others ), Brazil (Vicente and others ), and Belgium (Christova‐Bagdassarian and others ). The WTO Committee on Sanitary and Phytosanitary Measures (WTO ) ensures that 3‐MCPD‐contaminated products in international trade are within the required limits.…”

Section: Maximum Tolerable Limits and The Occurrence Of 3‐mcpd In Soymentioning

confidence: 99%

3‐Chloropropane‐1,2‐diol (3‐MCPD) in Soy Sauce: A Review on the Formation, Reduction, and Detection of This Potential Carcinogen

Lee

Khor

2014

Comp Rev Food Sci Food Safe

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Soy sauce, a dark-colored seasoning, is added to enhance the sensory properties of foods. Soy sauce can be consumed as a condiment or added during the preparation of food. There are 3 types of soy sauce: fermented, acid-hydrolyzed vegetable protein (acid-HVP), and mixtures of these. 3-Chloropropane-1,2-diol (3-MCPD) is a heatproduced contaminants formed during the preparation of soy sauce and was found to be a by-product of acid-HVPproduced soy sauce in 1978. 3-MCPD has been reported to be carcinogenic, nephrotoxic, and reproductively toxic in laboratory animal testing and has been registered as a chemosterilant for rodent control. 3-MCPD is classified as a possible carcinogenic compound, and the maximum tolerated limit in food has been established at both national and international levels. The purpose of this review is to provide an overview on the detection of 3-MCPD in soy sauce, its toxic effects, and the potential methods to reduce its concentration, especially during the production of acid-HVP soy sauce. The methods of quantification are also critically reviewed with a focus on efficiency, suitability, and challenges encountered in analysis.

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“…2-chlor-1,3-propandiol (2-MCPD) a 2,3-dichlor-1-propanol (2,3-DCP). Množství chloropropanolů v potravinách je rozdílné, nejvyšší hodnoty byly naměřeny u výrobků jako sójová nebo ústřicová omáčka (Wong et al, 2006). V malém množství jsou však chloropropanoly obsaženy téměř ve všech potravinách a potravinových surovinách, včetně dětské a kojenecké výživy (Zelinková et al, 2009).…”

Section: úVodunclassified

“…Např. ve výrobcích koupených ve Velké Británii se nalezené koncentrace 3-MCPD pohybovaly v širokém rozmezí od 0,02 až do 30,5 mg/kg (Mac Arthur et al, 2000), mnohdy vysoko nad povoleným limitem, který je pro tuto látku ve většině zemí 0,45 mg/kg (Wong et al, 2006). V čínské studii (Xua et al, 2006) (Weißhaar, 2008…”

Section: Potraviny a Potravinářské Suroviny S Nejvyšším Obsahem Chlorunclassified

Health risks of chloropropanols in foodstuffs

Patočka¹,

Andělová²,

Bakhshi³

et al. 2012

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Jihočeská univerzita v Českých Budějovicích, Zdravotně sociální fakulta, katedra radiologie a toxikologie Summary Certain chlorinated propanols occur as contaminants in some foodstuffs, particularly in plant protein hydrolyzates. The most frequently occurring contaminant from this chemical group known as chloropropanol is 3-monochloropropane-1,2-diol (3-MCPD). Together with 1,3-dichloropropanol (1,3-DCP), it was identified as a substance produced in the manufacture of spicy admixtures through the acid hydrolysis of plant proteins. 3-MCPD is a contaminant encountered in the course of the meal preparation and it was first found in different spices, such as plant protein hydrolyzates and soya or oyster sauce. 3-MCPD and 1,3-DCP can also be produced in foodstuffs as a result of heat effects (for example when baking cereal products) similarly as in the course of the food preparation and storage, but the accurate mechanism of their production is still unknown. Chloropropanols are produced in foodstuffs simultaneously containing fat and salt, if they are exposed to high temperature in the course of cooking. Studies are aimed at 3-MCPD, which induces infertility in rats, inhibits immunity reactions and is likely to be carcinogenic. In 2001, the Scientific Committee for Foodstuffs established the tolerable daily intake of 3-MCPD as 2 mg/kg (per kg body weight) and anchored in legal EU regulations of 3-MCPD concentrations of 20 mg/kg for food prepared from hydrolyzed plant proteins and for the soya sauce. In 2007, 3-MCPD-esters of fatty acids (3-MCPD esters) were first found in a number of foodstuffs including refined edible fats, such as margarine and oils but also in products for suckling babies and in the human milk. In spite of the fact that there are a number of toxicological studies performed in animals, little is known about the mechanism of the 3-MCPD ester production, their bioavailability, toxicological kinetics, toxicological dynamics and toxicity. The article presented here deals with possible risks of 3-MCPD and 1,3-DCP to human health.

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3-Monochloropropane-1,2-diol (3-MCPD) in soy and oyster sauces: Occurrence and dietary intake assessment

Cited by 24 publications

References 10 publications

Gıdalarda Monokloropropandiol Esterlerinin Oluşumu ve Belirlenmesi

Gıdalarda Monokloropropandiol Esterlerinin Oluşumu ve Belirlenmesi

3‐Chloropropane‐1,2‐diol (3‐MCPD) in Soy Sauce: A Review on the Formation, Reduction, and Detection of This Potential Carcinogen

Health risks of chloropropanols in foodstuffs

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