Survey of 3-monochloropropane-1,2-diol (3-MCPD) in selected food groups, 1999-2000

Crews, Colin; Hough, Patrick; Brereton, Paul; Harvey, David T.; Macarthur, Roy; Matthews, Wendy A.

doi:10.1080/02652030110085395

Cited by 65 publications

(23 citation statements)

References 9 publications

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“…Diethyl ether is the solvent most commonly used to elute 3-MCPD (Hamlet and Sutton 1997;Meierhans et al 1998;Macarthur et al 2000;Crews et al 2002;Hamlet et al 2002b). It has been selected as the extraction solvent for the draft European Standard.…”

Section: Internal Standardmentioning

confidence: 99%

“…During the last few years, a survey of the contamination of soy sauce and related products in the UK was reported by Macarthur et al (2000). Subsequently, a wide range of food ingredients and food products was also studied (Crews et al 2002;Hamlet et al 2002a and2002b). In some food groups, 3-MCPD levels were far higher than the European limit for soy sauces, especially in cereal products, and Hamlet et al (2004) studied the mechanism of 3-MCPD generation in these products that have a large food consumption.…”

mentioning

confidence: 98%

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Determination of 3-chloropropane-1,2-diol as its 1,3-dioxolane derivative at the μg kg⁻¹level: Application to a wide range of foods

Retho

Blanchard

2005

Food Additives and Contaminants

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This paper reports the application of a GC/MS method for the quantification of 3-chloropropane-1,2-diol (3-MCPD) at low microg kg-1 levels through the determination of its 1,3-dioxolane derivative to a wide range of foodstuffs. The proposed protocol is based on the methods generally performed in control laboratories. The two main stages of the method - the solid-phase extraction and the purification of the derivatives - have been optimized. The within-laboratory reproducibility meets the official performance criteria for verifying 3-MCPD at the 20 microg kg(-1) limit stipulated by the European Community for soy sauce. The limit of quantification was below 5 microg kg(-1) for all the foodstuffs analysed. This method offers a valuable alternative to the draft CEN European Standard: instead of diethyl ether, much safer ethyl acetate is used; derivatization is more selective; and reagents are common stable chemicals. This method was successfully applied to toasted bread, savoury crackers, cheese, soups, including vegetable-based soups, meat products such as salami, vegetable oils, sauces, soy sauce and related products. Upon checking the method performance in the case of vegetable oils, the unexpected presence of monobromopropanediols was detected.

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Section: Internal Standardmentioning

confidence: 99%

mentioning

confidence: 98%

Determination of 3-chloropropane-1,2-diol as its 1,3-dioxolane derivative at the μg kg⁻¹level: Application to a wide range of foods

Retho

Blanchard

2005

Food Additives and Contaminants

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“…The inclusion of acid-HVP as a savoury ingredient to soy sauces or the use of acid treatment in the manufacturing of soy sauces possibly leads to the contamination of the sauces with 3-MCPD. The contaminant has been reported in sauces (Macarthur et al, 2000;Nyman, Diachenko, & Perfetti, 2003) as well as in many other foods and food ingredients such as breads, cheeses, salami, burgers and modified starches (Crews, Brereton, & Davies, 2001;Crews et al, 2002a;Hamlet, 1998;Hamlet, Jayaratne, & Matthews, 2002). 1,3-Dichloropropan-2-ol (1,3-DCP), another chloropropanol, can be formed from 3-MCPD and has been found in soy sauce and related sauces.…”

Section: Introductionmentioning

confidence: 98%

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

2006

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“…3‐MCPD is formed in fish during smoking and curing by salting (Crews et al., ). The level of 3‐MCPD in fish (salmon and herring) increases with the smoking time and salt concentration.…”

Section: Introductionmentioning

confidence: 99%

Risks for human health related to the presence of 3‐ and 2‐monochloropropanediol (MCPD), and their fatty acid esters, and glycidyl fatty acid esters in food

Wallace¹,

Alexander²,

Barregård³

et al. 2016

EFS2

110

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EFSA was asked to deliver a scientific opinion on free and esterified 3-and 2-monochloropropane-1, 2-diol (MCPD) and glycidyl esters in food. Esters of 3-and 2-MCPD and glycidol are contaminants of processed vegetable oils; free MCPDs are formed in some processed foods. The Panel on Contaminants in the Food Chain (CONTAM Panel) evaluated 7,175 occurrence data. Esters of 3-and 2-MCPD and glycidyl esters were found at the highest levels in palm oil/fat, but most vegetable oil/fats contain substantial quantities. Mean middle bound (MB) dietary exposure values to total 3-MCPD, 2-MCPD and glycidol, respectively, across surveys and age groups in µg/kg body weight (bw) per day were 0.2-1.5, 0.1-0.7 and 0.1-0.9; high exposure (P95) values were 0.3-2.6, 0.2-1.2 and 0.2-2.1. Animal studies show extensive hydrolysis of esterified 3-MCPD and glycidol following oral administration; esterified and free forms were assumed to contribute equally to internal exposures. Nephrotoxicity was consistently observed in rats treated with 3-MCPD. Data on 2-MCPD toxicity were insufficient for dose-response assessments. Chronic treatment with glycidol increased the incidence of tumours in several tissues of rats and mice, likely via a genotoxic mode of action. The Panel selected a BMDL 10 value for 3-MCPD of 0.077 mg/kg bw per day for induction of renal tubular hyperplasia in rats and derived a tolerable daily intake (TDI) of 0.8 µg/kg bw per day. The mean exposure to 3-MCPD was above the TDI for 'Infants', 'Toddlers' and 'Other children'. For glycidol, the Panel selected a T25 value of 10.2 mg/kg bw per day for neoplastic effects in rats. The margins of exposure (MoEs) were 11,300-102,000 and 4,900-51,000 across surveys and age groups at mean and P95 exposures, respectively. An exposure scenario for infants receiving formula only resulted in MoEs of 5,500 (mean) and 2,100 (P95). MoEs of 25,000 or higher were considered of low health concern. Amendment: A few editorial amendments were carried out that do not materially affect the contents of the outcome of this scientific output: on pages 5 and 91 'chorine' has been replaced with 'chlorine'; on page 52 the word 'it' has been replaced by 'its' in the first paragraph after Figure 7; on page 54 in the Repeated dose section the reference to MCPD has been replaced with 3-MCPD; on page 54 the 429.5 mg/kg bw day dose has been replaced with 29.5 mg/kg bw day; on page 55 in the first paragraph of the Hematology section the reference 'mg/kg per day' has been replaced with 'mg/kg bw per day; on page 55 the year for the reference Marchesini et al. has been changed from 1989 to 1986; on page 59, in the first paragraph of the Developmental toxicity section the word 'days' has been cancelled; on page 65 the reference 'Onami et al., 2014a,b' has been replaced with 'Onami et al., 2014b'; on page 85 first paragraph, reference to the lowest T25 of 10 has been replaced to 10.2. To avoid confusion, the older version has been removed from the EFSA Journal, but is available on request, as is a version sho...

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Survey of 3-monochloropropane-1,2-diol (3-MCPD) in selected food groups, 1999-2000

Cited by 65 publications

References 9 publications

Determination of 3-chloropropane-1,2-diol as its 1,3-dioxolane derivative at the μg kg⁻¹level: Application to a wide range of foods

Determination of 3-chloropropane-1,2-diol as its 1,3-dioxolane derivative at the μg kg⁻¹level: Application to a wide range of foods

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

Risks for human health related to the presence of 3‐ and 2‐monochloropropanediol (MCPD), and their fatty acid esters, and glycidyl fatty acid esters in food

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Survey of 3-monochloropropane-1,2-diol (3-MCPD) in selected food groups, 1999-2000

Cited by 65 publications

References 9 publications

Determination of 3-chloropropane-1,2-diol as its 1,3-dioxolane derivative at the μg kg−1level: Application to a wide range of foods

Determination of 3-chloropropane-1,2-diol as its 1,3-dioxolane derivative at the μg kg−1level: Application to a wide range of foods

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

Risks for human health related to the presence of 3‐ and 2‐monochloropropanediol (MCPD), and their fatty acid esters, and glycidyl fatty acid esters in food

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Product

Resources

About

Determination of 3-chloropropane-1,2-diol as its 1,3-dioxolane derivative at the μg kg⁻¹level: Application to a wide range of foods

Determination of 3-chloropropane-1,2-diol as its 1,3-dioxolane derivative at the μg kg⁻¹level: Application to a wide range of foods