Mineral Oils in Food: An Update

Abstract

In the past, mineral oil products, particularly “food-grade” mineral oils, have been loosely used in foods and cosmetics, though without proper risk assessment. As from around 1950, wide-spread occurrence of granulomas in human tissues were linked to mineral oil exposure, but did not trigger a thorough investigation. Mineral oil hydrocarbons are separated into saturated species (MOSH) and compounds including at least one aromatic ring (MOAH). As MOAH of crude oils include genotoxic constituents, products considered acceptable had to be “white”, i.e. “free” of (low in) MOAH. There are, however, numerous sources of contamination with less refined mineral oils. A main reason for the slow development of the subject were the difficulties in analyzing MOSH and MOAH in foods; on-line coupled HPLC-GC is the method of choice. Most of the large entries into food have been stopped during the last two decades and exposure must have been reduced substantially. Nonetheless, solid risk assessment is overdue. The present state is summarized in this article.