3-MCPD Occurrence in Vegetable Oils: Impact on Human Nutrition and Future Challenges

Detalhes bibliográficos
Autor(a) principal: Albuquerque, T.G.
Data de Publicação: 2018
Outros Autores: Oliveira, M.B.P.P., Costa, H.S.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.18/6176
Resumo: Review Article
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spelling 3-MCPD Occurrence in Vegetable Oils: Impact on Human Nutrition and Future Challenges3-MCPDVegetable OilsChloropropanolsEdible OilsFatsProcessed FoodsFood SafetyComposição dos AlimentosSegurança AlimentarNutrição AplicadaReview ArticleOver the last years, the global production of vegetable oils increased, and palm oil is still the most produced vegetable oil, followed by soybean, rapeseed and sunflower oils. Processing of vegetable oils is essential to remove impurities from the oil and to assure their quality and safety. Nonetheless, some of the applied conditions, namely during deodorization, can lead to the formation of contaminants, such as chloropropanols. In this review, an overview of the occurrence of 3-monochloropropane-1,2-diol in vegetable oils, as well as its potential impact on human nutrition, based on exposure assessment to this contaminant, and future challenges are discussed. According to this literature review, notable differences are found for the occurrence of 3-monochloropropane-1,2-diol in the different vegetable oils, but also among the same type of oil, which is possibly due to the geographical origin of samples, their composition, but also due to the processing conditions applied. It has been observed that unprocessed oils/fats have non-detectable or very low amounts of 3-monochloropropane-1,2 diol, while the refined oils have high amounts. Amongst the reviewed data, the highest values reported were for rice bran oil (1449 - 2564 mg/kg) and edible blending oil (1367 mg/kg). For instance, for palm oil, which is the most widely consumed vegetable oil, the values for 3 monochloropropane-1,2-diol ranged from not detected to 540 mg/kg. With respect to mitigation strategies, the use of radical scavengers, such as phenolic compounds, is efficient, but there is still a lot of work to be done in this area of research. Regarding exposure assessment to this contaminant, few studies have focused on this subject, but the reported results indicate that the mean exposure value is lower than the tolerable daily intake (2 µg/kg of body weight/day). Nonetheless, among the different food groups evaluated for exposure assessment, vegetable oils/fats were identified as the major contributor for children. In the near future, it is crucial to evaluate other processing conditions, namely cooking methods (e.g. frying and baking), since it can have a significant impact on the occurrence of this hazardous compound. Also, it is necessary to monitor the occurrence of 3-monochloropropane-1,2-diol in other foodstuffs, to accurately estimate the exposure assessment.This work has been funded by National Institute of Health Dr. Ricardo Jorge, I.P., under the project PTranSALT (Reference number 2012DAN828) and by the project UID/QUI/50006/2013 - POCI/01/0145/FEDER/007265 with financial support from FCT/MEC through national funds and co-financed by FEDER, under the Partnership Agreement PT2020. Tânia Gonçalves Albuquerque acknowledges the PhD fellowship (SFRH/BD/99718/2014) funded by the FCT, FSE and MEC.ECroniconRepositório Científico do Instituto Nacional de SaúdeAlbuquerque, T.G.Oliveira, M.B.P.P.Costa, H.S.2019-03-11T14:32:38Z2018-06-212018-06-21T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/6176engEC Nutrition. 2018;13(7):455-469info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-20T15:41:14Zoai:repositorio.insa.pt:10400.18/6176Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:40:47.367517Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv 3-MCPD Occurrence in Vegetable Oils: Impact on Human Nutrition and Future Challenges
title 3-MCPD Occurrence in Vegetable Oils: Impact on Human Nutrition and Future Challenges
spellingShingle 3-MCPD Occurrence in Vegetable Oils: Impact on Human Nutrition and Future Challenges
Albuquerque, T.G.
3-MCPD
Vegetable Oils
Chloropropanols
Edible Oils
Fats
Processed Foods
Food Safety
Composição dos Alimentos
Segurança Alimentar
Nutrição Aplicada
title_short 3-MCPD Occurrence in Vegetable Oils: Impact on Human Nutrition and Future Challenges
title_full 3-MCPD Occurrence in Vegetable Oils: Impact on Human Nutrition and Future Challenges
title_fullStr 3-MCPD Occurrence in Vegetable Oils: Impact on Human Nutrition and Future Challenges
title_full_unstemmed 3-MCPD Occurrence in Vegetable Oils: Impact on Human Nutrition and Future Challenges
title_sort 3-MCPD Occurrence in Vegetable Oils: Impact on Human Nutrition and Future Challenges
author Albuquerque, T.G.
author_facet Albuquerque, T.G.
Oliveira, M.B.P.P.
Costa, H.S.
author_role author
author2 Oliveira, M.B.P.P.
Costa, H.S.
author2_role author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Nacional de Saúde
dc.contributor.author.fl_str_mv Albuquerque, T.G.
Oliveira, M.B.P.P.
Costa, H.S.
dc.subject.por.fl_str_mv 3-MCPD
Vegetable Oils
Chloropropanols
Edible Oils
Fats
Processed Foods
Food Safety
Composição dos Alimentos
Segurança Alimentar
Nutrição Aplicada
topic 3-MCPD
Vegetable Oils
Chloropropanols
Edible Oils
Fats
Processed Foods
Food Safety
Composição dos Alimentos
Segurança Alimentar
Nutrição Aplicada
description Review Article
publishDate 2018
dc.date.none.fl_str_mv 2018-06-21
2018-06-21T00:00:00Z
2019-03-11T14:32:38Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.18/6176
url http://hdl.handle.net/10400.18/6176
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv EC Nutrition. 2018;13(7):455-469
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ECronicon
publisher.none.fl_str_mv ECronicon
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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