1
|
Nik Azmi NNA, Tan TC, Ang MY, Leong YH. Occurrence and risk assessment of 3-monochloropropanediols esters (3-MCPDE), 2-monochloropropanediol esters (2-MCPDE), and glycidyl esters (GE) in commercial infant formula samples from Malaysia. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023; 40:212-221. [PMID: 36602442 DOI: 10.1080/19440049.2022.2163054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
The presence of 3-monochloropropanediol esters (3-MCPDE), 2-monochloropropanediol esters (2-MCPDE) and glycidyl esters (GE) in infant formula products has raised serious concerns. They incorporate vegetable oils, particularly palm-based oils, which are well-known to contain large amounts of these process contaminants. An analysis was conducted on infant formula samples (n = 16) obtained from the Malaysian market to determine the levels of 3-MCPDE, 2-MCPDE and GE using gas chromatography-mass spectrometry (GC-MS). The method was validated, with a limit of quantification (LOQ) on instrument of 0.10 µg/g for all analytes. The median concentrations of 3-MCPDE, 2-MCPDE and GE in infant formula in this study were 0.008 µg/g, 0.003 µg/g and 0.002 µg/g respectively. The estimated dietary intakes calculated from consumption of infant formula show higher exposures to infants within the age group of 0 to 5 months, highest for GE (1.61 µg/kg bw/day), followed by 3-MCPDE (0.68 µg/kg bw/day) and 2-MCPDE (0.41 µg/kg bw/day) compared to the age group of 6 to 12 months. Only one sample, relating to GE exposure is a potential risk for both age groups with MOE value below 25,000.
Collapse
Affiliation(s)
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia.,Renewable Biomass Transformation Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - May Yen Ang
- Shimadzu Malaysia Sdn Bhd, Kota Damansara, Selangor, Malaysia
| | - Yin-Hui Leong
- National Poison Centre, Universiti Sains Malaysia, Penang, Malaysia
| |
Collapse
|
2
|
Faridah DN, Ulfa MN, Andarwulan N. The comparison of several lipid extraction methods on infant formula for 3‐monochloropropanediol esters and glycidyl esters analysis. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15094] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Didah Nur Faridah
- Department of Food Science and Technology IPB University Jalan Lingkar Akademik, Babakan, Dramaga Bogor West Java 16680 Indonesia
- SEAFAST Center, IPB University Ulin Street Number 1, Babakan, Dramaga Bogor West Java 16680 Indonesia
| | - Masayu Nur Ulfa
- Department of Food Science and Technology IPB University Jalan Lingkar Akademik, Babakan, Dramaga Bogor West Java 16680 Indonesia
| | - Nuri Andarwulan
- Department of Food Science and Technology IPB University Jalan Lingkar Akademik, Babakan, Dramaga Bogor West Java 16680 Indonesia
- SEAFAST Center, IPB University Ulin Street Number 1, Babakan, Dramaga Bogor West Java 16680 Indonesia
| |
Collapse
|
3
|
Gujral J, Carr J, Tonucci D, Darwen C, Grotz VL. Use of sucralose in foods heated during manufacturing does not pose a risk to human health. TOXICOLOGY RESEARCH AND APPLICATION 2021. [DOI: 10.1177/23978473211019490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Regulatory agencies around the world have found sucralose to be a safe ingredient for use in food. A recent review by the German Federal Institute for Risk Assessment (BfR) hypothesized that sucralose use in foods heated during their manufacture might pose a health risk, by resulting in the formation of certain chlorinated compounds; specifically, polychlorinated dibenzodioxins (PCDDs), polychlorinateddibenzofurans (PCDFs) and/or free or bound 3-monochloropropanediol (3-MCPD), some of which are considered potential carcinogens. The BfR further encouraged the European Food Safety Authority (EFSA), which is in the process of conducting a staged re-evaluation of a range of food additives, including sucralose, to specifically address their hypothesis. This paper reports the results of new studies requested by EFSA to analyze for the presence of PCDDs, PCDFs and 3-MCPDs in a range of foods. As requested, foods were prepared with typical sucralose use levels and thermally processed under typical food processing conditions. The presence of the compounds of interest were analyzed using validated and accepted analytical methods (e.g. US Environmental Protection Agency (EPA); American Oil Chemists Society (AOCS)). The results of these new analytical studies show no evidence for the formation of these compounds due to sucralose presence. This paper also reports a critical analysis of the studies cited in the BfR review as the basis for its hypothesis. This analysis shows that the cited studies do not represent food manufacturing conditions and are thus not reliable for predicting the fate of sucralose in foods. This work reaffirms that sucralose is safe for use in food manufacture, including when heating is required.
Collapse
Affiliation(s)
- Jaspreet Gujral
- Tate & Lyle Ingredients Americas LLC, Hoffman Estates, IL, USA
| | - Jim Carr
- Tate & Lyle Ingredients Americas LLC, Hoffman Estates, IL, USA
| | - David Tonucci
- Tate & Lyle Ingredients Americas LLC, Hoffman Estates, IL, USA
| | | | - V. Lee Grotz
- Consultant to Heartland Food Products Group, Carmel, IN, USA
| |
Collapse
|
4
|
Goh KM, Wong YH, Abas F, Lai OM, Mat Yusoff M, Tan TB, Wang Y, Nehdi IA, Tan CP. Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants. Foods 2020; 9:E739. [PMID: 32512737 PMCID: PMC7353568 DOI: 10.3390/foods9060739] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 04/10/2020] [Accepted: 04/13/2020] [Indexed: 02/07/2023] Open
Abstract
Shortening derived from palm oil is widely used in baking applications. However, palm oil and the related products are reported to contain high levels of monochloropropandiol (MCPD) ester and glycidyl ester (GE). MCPD and glycidol are known as process contaminants, which are carcinogenic and genotoxic compounds, respectively. The objective was to evaluate the effects of antioxidant addition in palm olein and stearin to the content of MCPD esters and GE in baked cake. Butylated hydroxyanisole (BHA), rosemary extract and tocopherol were used to fortify the samples at 200 mg/kg and in combinations (400, 600 and 800 mg/kg rosemary or tocopherol combined with 200 mg/kg BHA). The MCPD esters and GE content, radical formation and the quality of the fats portion were analyzed. The results showed that palm olein fortified with rosemary extract yielded less 2-MCPD ester. The GE content was lower when soft stearin was fortified with rosemary. ESR spectrometry measurements showed that the antioxidants were effective to reduce radical formation. The synergistic effects of combining antioxidants controlled the contaminants formation. In conclusion, oxidation stability was comparable either in the single or combined antioxidants. Tocopherol in combination with BHA was more effective in controlling the MCPD esters and GE formation.
Collapse
Affiliation(s)
- Kok Ming Goh
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (K.M.G.); (Y.H.W.); (M.M.Y.); (T.B.T.)
- Guangdong Research Center of Lipid Science Applied Engineering Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
| | - Yu Hua Wong
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (K.M.G.); (Y.H.W.); (M.M.Y.); (T.B.T.)
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
| | - Oi Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
| | - Masni Mat Yusoff
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (K.M.G.); (Y.H.W.); (M.M.Y.); (T.B.T.)
| | - Tai Boon Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (K.M.G.); (Y.H.W.); (M.M.Y.); (T.B.T.)
| | - Yonghua Wang
- Guangdong Research Center of Lipid Science Applied Engineering Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
| | - Imeddedine Arbi Nehdi
- Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia;
- Chemistry Department, El Manar Preparatory Institute for Engineering Studies, Tunis El Manar University, P.O. Box 244, Tunis 2092, Tunisia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (K.M.G.); (Y.H.W.); (M.M.Y.); (T.B.T.)
| |
Collapse
|
5
|
Gesteiro E, Guijarro L, Sánchez-Muniz FJ, Vidal-Carou MDC, Troncoso A, Venanci L, Jimeno V, Quilez J, Anadón A, González-Gross M. Palm Oil on the Edge. Nutrients 2019; 11:E2008. [PMID: 31454938 PMCID: PMC6770503 DOI: 10.3390/nu11092008] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Accepted: 08/19/2019] [Indexed: 12/27/2022] Open
Abstract
Internationally recognized Spanish experts in the food industry, nutrition, toxicology, sustainability, and veterinary science met in Madrid on July 2018 to develop a consensus about palm oil (PO) as a food ingredient. Their aim was to provide a useful, evidence-based point of reference about PO. Scientific evidence about the role of PO in food safety, nutrition and sustainability was analyzed. Main conclusions were: (1) RSPO foundation responded to the environmental impact of palm crops. The Amsterdam Declaration pursues the use of 100% sustainable PO in Europe by 2020. Awareness about choosing sustainable products will help to maintain local economies and environments in the producing countries; (2) evidence shows that a moderate intake of PO within a healthy diet presents no risks for health. No evidence justifies any change fat intake recommendations; (3) food industry is interested in assuring safe, sustainable and high-quality products. The use of certified sustainable PO is increasing; and (4) there is no evidence associating PO consumption and higher cancer risk, incidence or mortality in humans. Tolerable daily intake (TDI) for toxic contaminants (2-and 3-monochloropropanediols (MCPDs), glycidyl esters (GEs)) have been established by JECFA and EFSA. Consequently, the European Commission has modified the Contaminants Regulation for GEs and it is still working on 3-MCPDs'.
Collapse
Affiliation(s)
- Eva Gesteiro
- ImFine Research Group, Departamento de Salud y Rendimiento Humano, Facultad de Ciencias de la Actividad Física y del Deporte-INEF, Universidad Politécnica de Madrid, 28040 Madrid, Spain.
| | - Luis Guijarro
- Departamento de Periodismo II, Facultad de Ciencias de la Información, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Francisco J Sánchez-Muniz
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - María Del Carmen Vidal-Carou
- Departamento de Nutrición y Bromatología, Campus de l'Alimentació de Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, 08921 Santa Coloma de Gramenet, Barcelona, Spain
| | - Ana Troncoso
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Lluis Venanci
- Agronomic Engineer, MBA, Independent consultant. El Prat de Llobregat 08820 Barcelona, Spain
| | - Vicente Jimeno
- Departamento de Producción Agraria, ETSI Agronómica, de Alimentación y Biosistemas, Universidad Politécnica de Madrid, 28040 Madrid, Spain
| | - Joan Quilez
- Europastry S.A. 08210 Barberà del Vallès, Barcelona, Spain
| | - Arturo Anadón
- Departamento de Farmacología y Toxicología, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Marcela González-Gross
- Head of ImFine Research Group, Departamento de Salud y Rendimiento Humano, Facultad de Ciencias de la Actividad Física y del Deporte-INEF, Universidad Politécnica de Madrid, 28040 Madrid, Spain
| |
Collapse
|
6
|
Szulczewska-Remi A, Nogala-Kałucka M, Nowak KW. Study on the influence of palm oil on blood and liver biochemical parameters, beta-carotene and tocochromanols content as well as antioxidant activity in rats. J Food Biochem 2018; 43:e12707. [PMID: 31353667 DOI: 10.1111/jfbc.12707] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 09/14/2018] [Accepted: 10/02/2018] [Indexed: 11/30/2022]
Abstract
In the ongoing discussion on the health properties of palm oil, a study of the effect a diet supplemented with palm oil on blood and liver biochemical parameters, beta-carotene and tocochromanols content as well as antioxidant activity was undertaken. Forty Wistar rats were randomly divided into five groups, fed with a diet supplemented with plant-based frying commercial fat, palm oil, 7.5% palm oil and 2.5% concentrate from palm oil and 10% of rapeseed oil, respectively. After 21 days, blood samples and livers were collected to determine beta-carotene and tocochromanols concentrations, antioxidant activity using DPPH* radical scavenging activity and TEAC methods, insulin, glucagon, serum triacyloglycerols and cholesterol levels, glucose in blood serum and glycogen in the livers. Research has shown valuable biological properties of palm oil in terms of plasma glucose, total cholesterol, low-density lipoprotein (LDL) cholesterol, and triacylglycerol concentrations which was related to the high content of beta-carotene and tocochromanols. PRACTICAL APPLICATION: Public concern over the health properties of palm oil has been growing. Therefore, this study supplements existing knowledge in this area based on experimental rat observations. In the presented research, plasma glucose was significantly reduced and no additional growth of total or LDL cholesterol, as well as triacylglycerol concentration, was observed after consuming a palm oil-based diet. Palm oil was a good source of beta-carotene and tocochromanols, which were preferentially distributed in rats' livers. Bioavailability of vitamin E-active compounds in palm oil supplemented rats' livers was relatively high as compared to the rapeseed oil group, therefore this observation complements literature in the field of tocotrienols and tocopherols. Studies have not confirmed the harmful effect of palm oil on rats, however in depth human studies appear to be a promising direction for further research.
Collapse
Affiliation(s)
- Aleksandra Szulczewska-Remi
- Department of Controlling, Financial Analysis and Valuation, Poznań University of Economics and Business, Poznań, Poland
| | | | - Krzysztof W Nowak
- Department of Animal Physiology and Biochemistry, Poznań University of Life Sciences, Poznań, Poland
| |
Collapse
|