Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Estimation of Daily Exposure to 3-Monochloropropane-1,2-diol from Commercial Soy Sauces in Korea

  • Published : 2006.10.30
Download PDF
⟨ Previous Next ⟩

Abstract

To assess the dietary exposure to 3-monochloropropane-1,2-diol (3-MCPD) from soy sauces, the levels of 3-MCPD in commercial soy sauces were analyzed with gas chromatography/mass spectrometry. Sixty nine out of the 72 soy sauces tested contained a level of 3-MCPD below $0.3\;{\mu}g/g$, the maximum limit in Korea. The average concentration of the 72 samples was $0.080\;{\mu}g/g$ and the highest concentration was $3.131\;{\mu}g/g$. On the basis of the consumption data, 3-MCPD concentration and body weight, the estimated daily exposures to 3-MCPD were ranged from 0.037 to $0.146\;{\mu}g/kg$ body weight (bw)/day for 95th percentile exposed population groups. Our estimated daily exposures are significantly lower than the provisional maximum tolerable daily intake (PMTDI) of $2\;{\mu}g/kg$ bw/day, which was established by the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA).

Keywords

References

  1. Hamlet CG, Sadd PA, Crew C, Velisik, Baxter DE. Occurrence of 3-monochloro-propane-1,2-diol (3-MCPD) and related compounds in foods: a review. Food Addit. Contam. 19: 619-631 (2002) https://doi.org/10.1080/02652030210132391
  2. Joint FAO/WHO Expert Committee on Food Additives. Safety evaluation of certain food additives and contaminants. Prepared by the 57th meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). WHO Food Additives Series, No. 48. WHO, Geneva, Switzerland. pp. 401-432 (2002)
  3. Crews C, Hasnip S, Chapman S, Hough P, Potter N, Todd J, Brereton P, Matthews W. Survey of chloropropanols in soy sauces and related product purchased in the UK in 2000 and 2002. Food Addit. Contam. 20: 916-922 (2003) https://doi.org/10.1080/02652030310001605989
  4. Anonymous. A Year Book of Food Distribution. Food Journal, Seoul, Korea. pp. 249-250 (2005)
  5. Song HS, Lee BM. Analysis of 3-monochloro-1,2-propanerdiol (3-MCPD) in soy sauce products in Korea. J. Toxicol. Pub. Health 18: 191-194 (2002)
  6. Lee HD, Oh CH. Establishment of analytical method and survey of contaminants of 3-MCPD (3-monochloropropane-1,2-diol) in food. The Report of National Institute of Toxicological Research, Korea Food and Drug Administration, Seoul, Korea. pp. 32-48 (2002)
  7. Tritscher AM. Human health risk assessment of processing-related compounds in food. Toxicol. Lett. 149: 177-186 (2004) https://doi.org/10.1016/j.toxlet.2003.12.059
  8. Brereton P, Crew KJ, Honour S, Wood R. Determination of 3-chloro-1,2-propanediol in foods and food ingredients by gas chromatography with mass spectrometric detection: collaborative study. J. AOAC Int. 84: 455-465 (2001)
  9. Korea Health Industry Development Institute. Report on 2001 National Health and Nutrition Survey. Nutrition Survey (II). Ministry of Health and Welfare, Seoul, Korea. pp. 260-287 (2002)
  10. Lee H, Kim H, Kim S, Jun E, Yoon E, Min C, Ze K, Choi K. Study on body weight and food intake among the exposure factors for risk assessment in Korean. The Annual Report of Korea Food and Drug Administration 8: 287-311 (2004)
  11. Lee YJ, Adlercreutz H, Kwon H. Quantitative analysis of isoflavones and lignans in sea vegetables consumed in Korea using isotope dilution gas chromatography-mass spectrometry. Food Sci. Biotechnol. 15: 102-106 (2006)
  12. Nyman PJ, Diacheko GW, Perfetti GA. Survey of chloropropanols in soy sauces and related products. Food Addit. Contam. 20: 909-915 (2003) https://doi.org/10.1080/02652030310001603792
  13. Renwick AG, Dorne JL, Walton K. An analysis of the need for an additional uncertainty factor for infants and children. Regul. Toxicol. Pharm. 31: 286-296 (2000) https://doi.org/10.1006/rtph.2000.1394
  14. Joint FAO/WHO Food Standard Programme Codex Committee on Food Additives and Contaminants. 2003. Position paper on chloropropanols. Thirty-fifth Session. Available from: http://ftp.fao.org/codex/ccfac35/fa03_34e.pdf. Accessed June 21, 2006
  15. Wong KO, Cheong YH, Seah HL. 3-Monochloropropane-1,2-diol (3-MCPD) in soy and oyster sauces: Occurrence and dietary intake assessment. Food Control 17: 408-413 (2006) https://doi.org/10.1016/j.foodcont.2005.01.010
  16. Food Standards Australia New Zealand. Chloropropanols in food. An analysis of the public health risk. Technical Report Series No. 15. 2003. Available from: http://www.foodstandards.gov.au/search/index.cfm. Accessed June 21, 2006
  17. Moon JS, Kim CI, Chang YE, Kim BH, Lee HS, Lee YN, Chung MJ, Chae HJ, Park SO, Kim WS, Kim US, Kim DH, Chae JS. Dietary intake and risk assessment of contaminants in Korean foods. The Report of Korea Food and Drug Administration. Korea Food and Drug administration, Seoul, Korea. pp. 104-106 (2003)