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  • Title: [Contamination and dietary exposure assessment of fatty acid esters of chloropropanediols in vegetable oil and fat-rich food in Shaanxi Province].
    Author: Guo R, Wang W, Li M, Cheng G, Liu C, Tian L, Wang C, Liang X.
    Journal: Wei Sheng Yan Jiu; 2019 May; 48(3):493-503. PubMed ID: 31133141.
    Abstract:
    OBJECTIVE: To investigate the contamination of chloropropanediols in fat-rich food in Shaanxi Province, and to assess the dietary chloropropanediols exposure and the health risk of intaking chloropropanediols from fat-rich food for Shaanxi residents. METHODS: In 2015-2016, three kinds of food including vegetable oil, fried food and baked food were collected randomly from ten cities of Shaanxi Province, and determined by gas chromatography. Dietary intake assessment of human exposure to 3-monochloropropane-1, 2-diol ester(3-MCPD ester) was carried out in combination of food consumption data with concentration of chloropropanediols. RESULTS: A total of 203 samples were detected, the total detection rates of 3-MCPD ester and 2-monochloropropane-1, 3-diol ester(2-MCPD ester) were 31.53% and 12.30%, respectively, with the mean values of 0.22 and 0.02 mg/kg.Among all food samples, baked food were more seriously polluted than other kinds of foods with 3-MCPD ester, its detection rate was 47.06%. The highest detection rate of 2-MCPD ester was fried food with 20.00% detection rate. Getting rid of rapeseed oil, olive oil, pastries and biscuits, and 2-MCPD esters were detected in the rest. The ratio of the average exposure and high-end exposure to the maximum daily tolerance of 3-MCPD ester in the three fatty foods were less than 100%. CONCLUSION: The overall level of 3-MCPD esters contamination in fat-rich food is common in Shaanxi Province. The risk assessment result suggests that the current dietary intake of 3-MCPD esters from fried food in Shaanxi Province has acceptable effect on health.
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