Fatty Acid Esters of 3-Monochloropropanediol: A Review.

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Annual review of food science and technology Pub Date : 2019-03-25 DOI:10.1146/annurev-food-032818-121245

Boyan Gao, Yanfang Li, Guoren Huang, Liangli Yu

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引用次数: 44

Abstract

Fatty acid esters of 3-monochloropropane-1,2-diol (3-MCPD esters) are a new group of processing-induced chemical toxicants with possible nephrotoxicity and testicular toxicity. 3-MCPD esters have been detected in many food categories, including refined edible oils, bread, coffee, and infant formula. 3-MCPD esters have also been detected in human breast milk, indicating their possible absorption and distribution in human organs and tissues. 3-MCPD esters have become a food safety concern, and in 2013 the European Food Safety Authority estimated a tolerable daily value (TDI) of 2 μg/kg body weight (BW) for the amount of free 3-MCPD. This review summarizes the available information on 3-MCPD ester research, including the analytical methods, exposure biomarkers, absorption and metabolism, toxicities, formation mechanisms, and mitigation strategies as well as the occurrence of 3-MCPD esters in human foods. This review may serve as a scientific foundation for advancing our understanding of 3-MCPD esters and their food safety concerns.

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3-一氯丙二醇脂肪酸酯研究进展

3-一氯丙烷-1,2-二醇脂肪酸酯(3-MCPD酯)是一类新的加工诱发化学毒物，可能具有肾毒性和睾丸毒性。3-MCPD酯已在许多食品类别中被检测到，包括精制食用油、面包、咖啡和婴儿配方奶粉。在人类母乳中也检测到3-MCPD酯，这表明它们可能在人体器官和组织中被吸收和分布。3-MCPD酯已经成为一个食品安全问题，2013年欧洲食品安全局估计游离3-MCPD的每日耐受值(TDI)为2 μg/kg体重(BW)。本文综述了3-MCPD酯的分析方法、暴露生物标志物、吸收与代谢、毒性、形成机制、缓解策略以及3-MCPD酯在人类食物中的发生等方面的研究进展。本文综述可为进一步了解3-MCPD酯及其食品安全问题提供科学依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Annual review of food science and technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

22.40

自引率

0.80%

发文量

审稿时长

>12 weeks

期刊介绍： Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.