3-MCPD not a major health threat: report

November 07, 2012

The fatty acid esters of chemical compound 3-MCPD (3-Monochloropropane-1,2-diol) in food are unlikely to have major toxic effects on local consumers, according to a Centre for Food Safety study.
 
3-MCPD is a process contaminant produced naturally in food during food manufacturing, cooking, deep frying, and roasting.
 
Much of 3-MCPD is present in food in the form of fatty acid esters. Thermally processed foods and refined fats and oils are the most significant sources of 3-MCPD fatty acid esters.
 
The primary toxicological concern of 3-MCPD fatty acid esters is the potential release of toxic 3-MCPD in the body during digestion.
 
The centre tested 300 food samples last year and this year, focusing on food items reported to have higher levels of 3-MCPD fatty acid esters.
 
The levels of 3-MCPD fatty acid esters were higher in the food groups "Biscuits", "Fats & Oils", "Snacks", and "Chinese pastry". However, the centre said the findings did not provide sufficient justification to warrant changes to the basic dietary advice on healthy eating.
 
The centre advised the public to maintain a balanced and varied diet which includes a wide variety of fruit and vegetables. However, as refined oil is reported to be one of the major sources of 3-MCPD fatty acid esters, consumers can reduce their consumption of fats and oils to reduce exposure to 3-MCPD.