Effects of sodium chloride on the formation of 3-Monochloropropanediol esters in various meats and health risk assessment.

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-08 eCollection Date: 2025-07-01 DOI:10.1016/j.fochx.2025.102754

Hao-Ting Chen, Chui Xuan Tan, Jiun-Rong Chen, Kiyotaka Nakagawa, Shunji Kato, Wei-Ju Lee

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引用次数: 0

Abstract

3-Monochloropropanediol esters (3-MCPDEs) are contaminants formed during high-temperature cooking and oil refining. While meat products are a source of 3-MCPDE exposure, related risk assessments remain limited. This study analyzed 3-MCPDE levels in pan-fried marinated meats (pork, chicken, beef, and salmon, with 0-10 % NaCl) using gas chromatography-mass spectrometry (GC-MS) following American Oil Chemists' Society (AOCS) Cd 29a-13 and assessed exposure in the Taiwanese population. Salt addition and higher unsaturation promoted lipid oxidation, increasing 3-MCPDE formation. Strong correlations (R > 0.9) were found between 3-MCPDE contents and total oxidation (totox) values across different meat types. Pork, with the highest fat content, had the highest 3-MCPDE levels, followed by salmon. Exposure assessments showed 3-MCPDE intake remained below the tolerable daily intake (TDI), with pork being the largest contributor. The highest P95 exposure from four meat types with 10 % NaCl reached 41.35 % of the TDI, suggesting potential risk when combined with other dietary sources.

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氯化钠对各种肉类中3-一氯丙二醇酯形成的影响及健康风险评估。

3-一氯丙二醇酯（3-MCPDEs）是高温烹饪和炼油过程中形成的污染物。虽然肉类产品是3-MCPDE暴露的来源，但相关的风险评估仍然有限。本研究依据美国石油化学学会（AOCS） Cd 29a-13，使用气相色谱-质谱法（GC-MS）分析了3-MCPDE在锅煎腌制肉类（猪肉、鸡肉、牛肉和鲑鱼，NaCl浓度为0- 10%）中的含量，并评估了台湾人群的暴露情况。添加盐和较高的不饱和度促进了脂质氧化，增加了3-MCPDE的形成。发现3-MCPDE含量与不同肉类类型的总氧化（totox）值之间存在强相关性（R > 0.9）。脂肪含量最高的猪肉中3-MCPDE含量最高，其次是鲑鱼。暴露评估显示，3-MCPDE的摄入量仍低于每日可耐受摄入量（TDI），猪肉是最大的贡献者。四种肉类的P95暴露量最高，NaCl浓度为10%，达到TDI的41.35%，表明与其他饮食来源结合时存在潜在风险。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.