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Determine the kinetics of 2- and 3-MCPD production and breakdown in model systems. <LI>
Determine the factors affecting the formation of 3-MCPD during the roasting of cereal grains and of other roasted foods, such as coffee. <LI>
Determine the factors affecting the formation and stability of 2-and 3-MCPD in model and whole doughs during the baking process. <LI>
Determine the factors affecting the production of 3-MCPD in a number of meat products, salted fish and cheese products identified as containing detectable levels of 3-MCPD.
3-monochloropropane 1,2-diol (3-MCPD) is a carcinogenic contaminant of acid hydrolysed vegetable protein (acid-HVP), producing genotoxic intermediates on metabolism such as epoxide glycidol. Recent toxicological studies carried out in the UK by the European Union's Scientific Committee for Food (SCF) and the Joint WHO/FAO Expert Committee on Food Additives (JECFA) have lead to a recommended provisional maximum Tolerable Daily Intake of 2 µg/kg/bodyweight/day for 3-MCPD.
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In view of this toxicity the European Commission adopted a regulatory limit of 0.02 mg/kg for 3-MCPD in soy sauce and hydrolysed vegetable protein (HVP).
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After a survey of foods formulated both with and without acid-HVP, a number of common food ingredients were found to contain 3-MCPD that had previously not been suspected of containing HVP. In particular, 3-MCPD was quantifiable most frequently in samples of malt and malt-based ingredients.
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Despite its widespread occurrence, mechanisms of 3-MCPD formation have not been studied in foods other than HVP. Developments in analytical techniques now permit the detection of low levels of 3-MCPD and thus its formation can be studied in both model systems and foods.
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This project will allow the Food Standards Agency to formulate advice and recommend strategies to food manufacturers that can be used to reduce 3-MCPD formation during food storage and processing, while assisting the Agency in discussions about domestic and EC legislation for 3-MCPD in foods and ingredients.
<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research webpage</a>.