3-Monochloropropandiol and glycidyl esters in heat-processed oil-based food products: Exposure and risk

Abstract

Fatty acid esters of 3-monochloro-1,2-propanediol (3-MCPDE) and glycidol (GE) are potentially harmful heat-induced contaminants produced during food processing. In this study, 100 heat-treated oil-based food samples covering fried, smoked, grilled, and baked food groups were collected in Koforidua, Ghana and analysed for the two esters using gas chromatography-mass spectrometry. The dietary exposures were estimated by a probabilistic approach using Monte Carlo Simulation. Levels of 3-MCPDE and GE in the foods ranged from <limit of detection (LOD) to 1.28 mg/kg and <LOD to 1.20 mg/kg, respectively, and the highest mean levels were found in smoked foods with concentrations of 0.91 mg/kg (3-MCPDE) and 0.61 mg/kg (GE). The modal dietary exposure to 3-MCPDE and GE in the different food groups ranged from 0.01 to 1.18 µg/kg bw/day and 0.01 to 0.8 µg/kg bw/day, respectively. The 95th percentile estimates for 3-MCPDE exposure (33 %) and GE margin of exposure (MoE) (92 %) contravened the health-based guidance values established by the Joint Food and Agriculture Organization/World Health Organisation Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA). This suggests health concerns for heavy consumers, especially females and children aged 3 to 9 years. The food groups that contributed to these unsafe exposures were mostly fried and smoked foods. Therefore, reducing the levels of 3-MCPDE and GE in these foods is recommended to lower the health risk.