What is 3-MCPD?
3-MCPD or 3-monochloropropane-1, 2-diol belong to a group of chemical contaminants known as chloropropanols.
How is 3-MCPD formed?
3-MCPD is a by-product which is formed during the hydrolysis process in the manufacturing of Hydrolyzed Vegetable Protein (HVP). It is formed as a result of the reaction between concentrated hydrochloric acid and glycerol (vegetable fats) in food proteins. It is not added to foods but it is a carry-over effect when HVP is used as food ingredient.
What are the effects of 3-MCPD to human health?
Studies have shown that 3-MCPD is a substance that causes cancer in rodents when exposed to high doses over a long period of time. However, the effect of 3-MCPD in humans is still under review.
Who is most at risk to the exposure to 3-MCPD?
Consumers who regularly take foods containing 3-MCPD are most at risk to the exposure of this substance.
What kind of foods contains 3-MCPD?
Generally, foods which contain acid-HVP as flavour enhancer will contain 3-MCPD such as:
- Flavoured sauce, oyster sauce, fish sauce, teriyaki sauce, BBQ sauce.
- oup stock.
- Flavour enhancer.
- Mixed ‘Gravy’.
- Flavoured Snacks.
- HVP sauce.
- Emulsified sauces.
Does 3-MCPD exists in soy sauce?
Soy sauce which is produced using traditional methods with added HVP is free from 3-MCPD
What measures should be taken by consumers?
The Ministry of Health (MOH) continues to advise the public to:
- Practice a healthy lifestyle
- Eat a balanced diet and increase consumption of fruits and vegetables
- Take less foods containing excessive amount of 3-MCPD
What are the steps taken by the government to overcome this problem?
- MOH conducts continuous monitoring on foods containing 3-MCPD to ensure the level of 3-MCPD is below the permitted level and safe for consumption.
- The risk assessment conducted by MOH on foods containing 3-MCPD showed that there is no appreciable-risk from 3-MCPD consumption to Malaysian consumers.
What is the permitted level for 3-MCPD in foods?
The maximum permitted proportion of 3-MCPD in specified foods is stated in Regulation 38A and the Fourteenth A Schedule of the Food Regulations 1985 as follows
|
Food
|
Maximum Permitted Proportion in Foods(mg/kg)
|
|---|---|
| All foods containing acid hydrolysed vegetable protein (liquid foods) |
0.02
|
| All foods containing acid hydrolysed vegetable protein (solid foods) |
0.05
|
| Acid hydrolysed vegetable protein |
1.0
|
| Last reviewed | : | 3 April 2014 |
| Writer | : | Pn. Norrani binti Eksan |
| Reviewer | : | Pn. Norrani binti Eksan |
