Analysis of 3-MCPD and 1,3-DCP occurrence in mayonnaise: A probabilistic risk assessment of dietary exposure for Iranians.

Autor:	Taghizadeh SF; Applied Biomedical Research Center, Mashhad University of Medical Sciences, Mashhad, Iran., Tsitsimpikou C; General Chemical State Laboratory of Greece, Athens 11512, Greece., Tsatsakis A; Laboratory of Toxicology, Medical School, University of Crete, Heraklion, Crete, Greece., Haghparast H; Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran., Tabriznia Tabrizi G; Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran., Velayati M; Applied Biomedical Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.; Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran., Karimi G; Department of Pharmacodynamics and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran., Rezaee R; Applied Biomedical Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.
Jazyk:	angličtina
Zdroj:	Toxicology reports [Toxicol Rep] 2024 Aug 31; Vol. 13, pp. 101725. Date of Electronic Publication: 2024 Aug 31 (Print Publication: 2024).
DOI:	10.1016/j.toxrep.2024.101725
Abstrakt:	Mayonnaise is a commonly used oil-in-water emulsion food product. Due to their toxicological properties/genotoxicity and carcinogenicity, chloropropanols' oral exposure has raised concerns over the past decade. The present study reports the occurrence level of free forms of 3-chloropropane-1,2-diol (3-MCPD) and 1,3-dichloro-2-propanol (1,3-DCP) in mayonnaise samples and the risk of oral exposure to these chemicals through consumption of the analyzed samples. Mayonnaise (low- and high-fat, from 6 brands, totally 120 samples) were analyzed for 1,3-DCP and 3-MCPD by gas chromatography-mass spectrometry. The mean level of chemicals was higher in the high-fat samples, with no significant difference among the brands. Generally, 1,3-DCP level was significantly lower in both high-fat and low-fat samples compared to 3-MCPD. Hazard Index (HI) values calculated for oral exposure to 3-MCPD for Iranian adults using probabilistic methods, were less than 1.0, reflecting no major risk . In the Margin of Exposure scenario, low- and high-fat mayonnaise samples were of de minimis health concern at the 50th, 80th, and 95th centiles. Nevertheless, in order to safeguard consumer interests, it is imperative to implement online real-time methodologies for monitoring reactions that result in generation of thermal process contaminants such as 3-MCPD and 1,3-DCP, and to innovate novel technologies to minimize the occurrence of such chemicals while preserving both safety and sensory attributes. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2024 The Authors.)
Databáze:	MEDLINE
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