Risk Assessment of 3-Monochloropropane-1, 2-Diol Esters in Edible Oils
學生姓名:
高敏雪
指導教授:
凌明沛
學期:
110下
摘 要:
3-Monochloropropane-1, 2-Diol Esters (3-MCPDEs) is naturally formed at high temperature during oil refining process. The aims of this study were to investigate human health risks of 3-MCPDEs by consuming edible oils and oil-containing foods, and to comparing the concentration of 3-MCPDEs in oils by different processing methods. According to the China total dietary study in 2012, daily exposure of 3- MCPDEs was calculated from 3-MCPDEs concentration, food intake, and body weight. The 97.5th percentile daily exposure of most age groups exceeded the tolerable daily intake (TDI) (2 μg/kg bw/day) by European Food Safety Authority (EFSA). Regardless of the seed type and pressing machinery used, pressed seed oils showed low levels of 3-MCPDEs. Seed-roasting at high temperatures was the principal factor that significantly increased contents of 3-MCPDEs in pressed oils. Occurrence data of 3- MCPDEs concentration in refined oils (n = 25) and pressed oils (n = 26) marketed in Taiwan showed that hot-pressed oils had higher concentrations than cold-pressed oils. The highest daily exposure level was found in teenager group in 16–18 years old (1.55 μg/kg bw/day). The results show that, although the value was lower than TDI (2 μg/kg bw/day), considering other dietary sources such as soy sauce and processed foods, it may still exceed the TDI of the 3-MCPDEs. Therefore, this study recommends the consumer reduce the exposure to 3-MCPDEs by intaking refined oils and roasted pressed oils.
專題討論2022.03.16高敏雪--摘要.pdf