TY - JOUR
T1 - Estimation of the dietary intake and risk assessment of food carcinogens (3-MCPD and 1,3-DCP) in soy sauces by Monte Carlo simulation
AU - Wong, Siew Fang
AU - Lee, Bai Qin
AU - Low, Kah Hin
AU - Jenatabadi, Hashem Salarzadeh
AU - Wan Mohamed Radzi, Che Wan Jasimah Bt
AU - Khor, Sook Mei
N1 - Funding Information:
All authors would like to acknowledge the Director General of Health, the Ministry of Health Malaysia and the Institute of Public Health Malaysia for providing the data on the consumption of soy sauces. This work was financially supported by the Fundamental Research Grant Scheme [FRGS] from the Ministry of Higher Education of Malaysia [MOHE] [FP041-2016, FP035-2019A]; and a University of Malaya Postgraduate Research Grant [PG030-2014A].
Funding Information:
This work was financially supported by the Fundamental Research Grant Scheme [FRGS] from the Ministry of Higher Education of Malaysia [MOHE] [FP041-2016, FP035-2019A]; and a University of Malaya Postgraduate Research Grant [ PG030-2014A ]. Appendix A
Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2020/5/1
Y1 - 2020/5/1
N2 - 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.
AB - 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.
KW - 1,3-Dichloro-2-propanol
KW - 1,3-dichloro-2-propanol (PubChem CID: 7289)
KW - 3-Chloropropane-1,2-diol
KW - 3-Chloropropane-1,2-diol (PubChem CID: 7290)
KW - Estimated dietary intake
KW - Monte Carlo simulation
KW - Quantitative risk assessment
KW - Soy sauce
UR - https://www.scopus.com/pages/publications/85076845534
U2 - 10.1016/j.foodchem.2019.126033
DO - 10.1016/j.foodchem.2019.126033
M3 - Article
C2 - 31869642
AN - SCOPUS:85076845534
SN - 0308-8146
VL - 311
JO - Food Chemistry
JF - Food Chemistry
M1 - 126033
ER -
SDG 3 Good Health and Well-being