Estimation of the dietary intake and risk assessment of food carcinogens (3-MCPD and 1,3-DCP) in soy sauces by Monte Carlo simulation

Wong, Siew Fang and Lee, Bai Qin and Low, Kah Hin and Jenatabadi, Hashem Salarzadeh and Wan Mohamed Radzi, Che Wan Jasimah and Khor, Sook Mei (2020) Estimation of the dietary intake and risk assessment of food carcinogens (3-MCPD and 1,3-DCP) in soy sauces by Monte Carlo simulation. Food Chemistry, 311. p. 126033. ISSN 0308-8146, DOI https://doi.org/10.1016/j.foodchem.2019.126033.

Full text not available from this repository.
Official URL: https://doi.org/10.1016/j.foodchem.2019.126033

Abstract

Quantifiable levels of 3-chloropropane-1,2-diol (3-MCPD) and 1,3-dichloro-2-propanol (1,3-DCP) were found in domestically manufactured soy-based sauces. Selected commercial foods in the Malaysian market (n = 43) were analyzed for their 3-MCPD and 1,3-DCP contents using a validated gas chromatography–mass spectrometry technique. The 3-MCPD and 1,3-DCP contents of the analyzed food samples varied from not detectable levels to 0.1223 ± 0.0419 mg kg−1 and not detectable levels to 0.025 ± 0.0041 mg kg−1, respectively. High concentrations of 3-MCPD, exceeding Malaysia's maximum tolerable limit of 0.02 mg kg−1, were found in chicken seasoning cubes (mean = 0.0898 ± 0.0378 mg kg−1). Monte Carlo simulation-based health risk assessment revealed that 3-MCPD and 1,3-DCP intakes in the 50th, 95th, and 99th percentiles were lower than 4 µg kg−1 bw day−1, the limit recommended by JECFA in 2016. Hence, it was concluded that the exposure of Malaysian citizens to chloropropanols through soy sauce consumption does not present a health risk. © 2019 Elsevier Ltd

Item Type: Article
Funders: Fundamental Research Grant Scheme [FRGS] from the Ministry of Higher Education of Malaysia [MOHE] [FP041-2016, FP035-2019A], University of Malaya Postgraduate Research Grant [ PG030-2014A ]
Uncontrolled Keywords: 3-Chloropropane-1,2-diol; 1,3-Dichloro-2-propanol; Estimated dietary intake; Quantitative risk assessment; Monte Carlo simulation; Soy sauce
Subjects: Q Science > Q Science (General)
Q Science > QD Chemistry
T Technology > T Technology (General)
Divisions: Faculty of Science > Department of Chemistry
Faculty of Science > Department of Science and Technology Studies
Depositing User: Ms. Juhaida Abd Rahim
Date Deposited: 09 Jun 2020 06:44
Last Modified: 09 Jun 2020 06:44
URI: http://eprints.um.edu.my/id/eprint/24755

Actions (login required)

View Item View Item