Determination of 3 monochloropropane-1,2-diol (3-MCPD) level in chocolate: A probabilistic health risk assessment for Iranian consumers

Abstract

Chloropropanols such as 3 monochloropropane-1,2-diol (3-MCPD) are potentially carcinogenic and/or genotoxic processing contaminants that are formed during chocolate production. Considering its toxicological properties, the present study assessed the potential risk posed by oral exposure to 3-MCPD via chocolate consumption to Iranian consumers. Samples from nine brands of chocolate (domestic and imported) were collected from retail markets in Iran. The suspected carcinogen 3-MCPD was quantified by chromatography-mass spectrometry (GC-MS). Our findings showed statistically significant associations between 3-MCPD level and the type of chocolate (in terms of cocoa percentage). Hazard Indices (HIs) in the probabilistic method were < 1 and therefore no risk for consumers’ health via consumption of such samples based on the calculated non-carcinogeic scenario is found. The estimated margin of exposure (MOEs) at the 50th, 80th, and 95th percentiles for the imported and domestic samples with < 70% cocoa, indicated de minimis public health concern. MOEs, on the other hand, estimated for domestic chocolates with > 80% cocoa (i.e. dark chocolate) at the same three percentiles raised concern. It is possible that manufacturing processes play an important role regarding contamination with 3-MCPD as a heat- and process-induced by-products, especially to chocolate preparations.