Assessment of estimated daily intake of 3-monochloropropane-1,2-diol from soy sauce in Korea
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Assessment of estimated daily intake of 3-monochloropropane-1,2diol from soy sauce in Korea Youngbin Jang1 • Eunmi Koh1
Received: 4 August 2020 / Revised: 31 August 2020 / Accepted: 23 September 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract Soy sauces collected from the Korean market were determined for 3-monochloropropane-1,2-diol (3MCPD) and daily intake of 3-MCPD through the consumption of soy sauce was estimated. Thirty-one samples were chosen based on a market share in 2017. The amount of 3-MCPD varied from not detected to 54.97 lg/kg with a mean value of 11.62 lg/kg. Seven soy sauces, which corresponded to 23% of the analysed samples, exceeded 20 lg/kg that is a maximum limit established by the Ministry of Food and Drug Safety in Korea. Daily intake of 3-MCPD was estimated as 1.22 ng/kg body weight (bw) for average consumers and 4.47 ng/kg bw for 95th high consumers, respectively. The exposure for average consumers amounted to 0.03–0.11% of the provisional maximum tolerable daily intake (PMTDI, 4 lg/kg bw). This indicates that the exposure to 3-MCPD from soy sauce is of low concern in the Korean population. Keywords 3-Monochloropropane-1,2-diol Soy sauce Daily intake Risk assessment Korea
& Eunmi Koh [email protected] Youngbin Jang [email protected] 1
Major of Food and Nutrition, Division of Applied Food System, Seoul Women’s University, 621 Hwarang-ro, Nowon-gu, Seoul 01797, Korea
Introduction Acid-hydrolysed vegetable protein (acid-HVP) produced from the reaction of hydrochloric acid with protein under high temperature is used as a flavour enhancer in various foods such as soy sauce and soup (Calta et al., 2004). During acid-HVP production, 3-monochloropropane-1,2diol (3-MCPD) can be naturally formed from chlorine and lipid as a contaminant (Calta et al., 2004). Due to its carcinogenicity and nephrotoxicity, 3-MCPD was classified as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC) (IARC, 2013). In the eighty-third report of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), a provisional maximum tolerable daily intake (PMTDI) of 3-MCPD was established as 4 lg/kg body weight (bw) (JECFA, 2017). The occurrence of 3-MCPD has been primarily reported in soy sauce as the acid-HVP is added to improve aroma and taste of soy sauce (Wong et al., 2006). European Commission has set a maximum limit of 3-MCPD as 20 lg/kg in soy sauce (European Commission, 2017) and U.S. Food and Drug Administration as 1.0 mg/ kg in Asian-style sauce (FDA, 2019). Australia New Zealand Food Authority (ANZFA) reported a maximum level of 3-MCPD as 0.2 mg/kg in soy sauce (ANZFA, 2001). The main exposure to 3-MCPD is through the diet. In the monitoring of 5712 food samples consumed in Korea, 3-MCPD was detected in 5.3% of the total samples, in particular with the highest detection rate of 25% in soy sauce (MFDS, 2019). Soy sauce is the most commonly used seasoning in Korean cuisine, indicating that general population can be exposed to 3-MCPD. Dai
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