Survey of 3-monochloropropane-1,2-diol (3-MCPD) in selected food groups, 1999-2000

C. Crews*, P. Hough, P. Brereton, D. Harvey, R. Macarthur, W. Matthews

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

55 Citations (Scopus)

Abstract

A survey of the levels of 3-monochloropropane-1,2-diol (3-MCPD) in a range of selected food products available in the UK is reported. The survey was carried out on behalf of the Food Standards Agency (FSA) to identify the food groups that might provide a significant contribution to 3-MCPD exposure from the diet. Three hundred samples comprising meat, dairy, cereal, soup and miscellaneous products were purchased from retail outlets and analysed using a GC-MS procedure, which had been formally validated by an earlier collaborative trial. 3-MCPD was detected in 89 (30%) of the samples. Three samples, all crackers, contained levels of 3-MCPD > 0.1 mgkg-1, the highest level being 0.134 mgkg-1. Levels of 3-MCPD were generally slightly higher in foods after cooking. In all cases where 3-MCPD was detected in cooked foods, it was also present in the uncooked sample.

Original languageEnglish
Pages (from-to)22-27
Number of pages6
JournalFood Additives and Contaminants
Volume19
Issue number1
DOIs
Publication statusPublished - 01 Jan 2002
Externally publishedYes

Keywords

  • 3-MCPD
  • 3-monochloro-1,2-propanediol
  • Chloropropanols

ASJC Scopus subject areas

  • Food Science
  • Chemistry (miscellaneous)
  • Chemistry(all)
  • Toxicology
  • Public Health, Environmental and Occupational Health
  • Health, Toxicology and Mutagenesis

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